Sunday Stuffed Acorn Squash with Herbs

Name: Sunday Stuffed Acorn Squash with Herbs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 acorn squashes, halved and seeded; 1 cup breadcrumbs; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1/4 cup chopped walnuts; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Everyday World Food Favorites

I absolutely love preparing Sunday Stuffed Acorn Squash with Herbs for my family. There’s something magical about roasting the sweet squash and filling it with fragrant herbs and tasty ingredients. It’s become a staple in our household, especially during the cooler months. Not only is it visually impressive, but the flavor combination is delightful, making it perfect for a Sunday meal or any gathering. Trust me, once you try this dish, you’ll want to make it again and again!

Created by

Serena Whitaker

Last updated on 2026-01-14T08:33:34.921Z

I remember the first time I made Sunday Stuffed Acorn Squash with Herbs; it was a chilly fall evening, and I needed something warm and comforting. After experimenting with different fillings, I found that a mix of breadcrumbs, feta, and fresh herbs brought out the best flavors of the acorn squash. The roasting process caramelizes the squash, intensifying its natural sweetness, and pairs perfectly with the savory filling.

This recipe has become a favorite in my home, especially when I want to impress guests. A little tip: be sure to season your filling well and don’t rush the roasting time; allowing the squash to tenderize completely is essential for the best texture. Your family and friends will absolutely adore this dish!

Why You Will Love This Recipe
Savory and sweet flavor profile that’s oh-so-satisfying.
Impressive presentation that’s perfect for entertaining.
Versatile recipe that can be customized with your favorite ingredients.

Mastering the Roasting Technique

Roasting is key to enhancing the flavor of the acorn squash. When you place the squash cut-side up, it allows the natural sugars to concentrate and caramelize. Aim for a roasting time of 30-35 minutes at 400°F (200°C). Keep an eye on them; you want tender flesh that yields easily to a fork and has slightly caramelized edges. If they are browning too quickly, you can lower the oven temperature slightly.

To achieve the perfect texture, make sure to drizzle the cut sides of the squash with olive oil generously, as this not only contributes to flavor but also helps prevent sticking to the baking sheet. If you're using parchment paper, consider a light mist of cooking spray to further ensure easy release. The squash will be golden and soft when it's done, which is the perfect time to pull it out and add the filling.

The Role of Ingredients

The filling in this recipe plays a crucial role in balancing the sweetness of the acorn squash with savory elements. The breadcrumbs provide a delightful texture, absorbing the juices while also adding crunch, especially when baked. If you're looking for a gluten-free option, substitute with gluten-free breadcrumbs or even cooked quinoa for a nutritious alternative. This flexibility allows everyone to enjoy this dish without dietary concerns.

Feta cheese not only contributes creaminess but also adds a tangy flavor that enhances the overall profile of the stuffing. You can swap feta with goat cheese for a milder taste, or use ricotta if you're after a fluffier filling. Adding fresh herbs like thyme or rosemary can elevate the aroma and depth of flavor, so don’t hesitate to experiment with what you have on hand.

Ingredients

For the Stuffed Acorn Squash

2 acorn squashes, halved and seeded
1 cup breadcrumbs
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Enjoy assembling your delicious stuffed acorn squash!

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the squash

Place the halved acorn squashes cut-side up on a baking sheet and drizzle with olive oil. Season with salt and pepper.

Roast the squash

Roast in the preheated oven for 30-35 minutes, or until tender and slightly caramelized.

Make the filling

In a bowl, combine breadcrumbs, feta, parsley, walnuts, oregano, and a drizzle of olive oil. Mix well and season to taste.

Stuff and bake

Once the squash is tender, remove from the oven and fill each half with the breadcrumb mixture. Return to the oven and bake for an additional 10 minutes.

Serve

Remove from the oven, let cool slightly, and serve warm.

Serve your stuffed acorn squash with a side salad for a complete meal!

Pro Tips

For an extra touch, add a sprinkle of grated Parmesan on top of the stuffing before the final bake for a savory crust.

Serving Suggestions

This stuffed acorn squash can be served as a standalone main course or as a delightful side dish. Pair it with a simple green salad to balance the rich flavors, or serve it with roasted proteins, such as chicken or turkey, for a heartier meal. For a family-style presentation, consider placing the stuffed squashes on a large platter adorned with fresh herbs or pomegranate seeds for an added touch of color.

Leftovers from this dish can be repurposed easily. I love using any remaining stuffing as a topping for a baked potato or mixed into a warm grain bowl with greens. The versatility of both the squash and the filling keeps meals exciting throughout the week.

Storage and Reheating Tips

If prepared ahead of time, stuffed acorn squash can be stored in an airtight container in the refrigerator for up to three days. To maintain the best texture, it is wise to store the filling separately if you believe the squash will get too soggy. For freezing, fully assemble the squash without baking, cover tightly, and store for up to two months. Simply thaw in the fridge overnight before baking it fresh.

When reheating, it’s best to use the oven rather than a microwave to preserve the crunchy texture of the filling. Preheat the oven to 350°F (175°C) and bake the stuffed squash for about 20-25 minutes, or until heated through. If you find the tops have lost their crunch, consider sprinkling a bit more fresh breadcrumbs on top before reheating for extra texture.

Questions About Recipes

→ Can I use other types of squash?

Absolutely! Butternut or spaghetti squash can be great alternatives.

→ How long can the stuffed squash be stored?

You can store cooked stuffed squash in the refrigerator for up to 3 days.

→ Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the fridge until ready to use.

→ Is this recipe vegetarian?

Yes, this recipe is vegetarian, and you can also make it vegan by using plant-based cheese and breadcrumbs without dairy.