Stuffed Acorn Squash with Tomatoes, Spinach, and Goat Cheese

This vegetarian stuffed acorn squash pairs sweet roasted squash with colorful vegetables, creamy goat cheese, and toasted pine nuts, all in one hour.

The Stuffed Squash I Had to Recreate at Home 

I first tasted a version of this stuffed acorn squash at a restaurant about 10 years ago. It was so good that I became a regular. When the restaurant eventually closed, I went to work in my own kitchen to recreate it.

My version takes one hour and keeps the filling simple: grape tomatoes, bell pepper, red onion, and spinach roasted with olive oil and Mediterranean herbs. There’s no rice or other grain, which lets the sweet squash and vegetables shine and makes it a naturally gluten-free option.

I usually make this recipe on the weekend, then reheat the leftovers for weekday lunches. But with creamy goat cheese, crunchy pine nuts, and all those colorful vegetables, it is just as at home on a holiday table. Serve it as a vegetarian main or alongside Roasted Turkey Breast or Baked Cranberry Chicken.

It’s one of my favorite fall and winter recipes because it makes good use of acorn squash when it’s plentiful. Every bite balances sweet roasted squash and vegetables with tangy goat cheese and buttery pine nuts. This recipe is a staple in my house, and I hope it becomes one in yours too.

Ingredients for the Roasted Vegetable Filling 

This stuffed squash gets its bold flavor and range of textures from a handful of simple ingredients. Here’s what each one brings to the recipe: 

• Acorn squash: Its subtly sweet orange flesh and naturally curved shape make it ideal for holding the roasted vegetables. The recipe calls for one medium squash cut into quarters so it can roast alongside the filling.
• Bell pepper: Use an orange, yellow, or red bell pepper. It becomes tender and sweeter as it roasts while adding plenty of color.
• Red onion: The onion softens and loses its sharp edge in the oven, adding a savory counterpoint to the sweet squash, pepper, and tomatoes.
• Grape tomatoes: These little tomatoes become juicy and concentrated as they roast. Their acidity balances the squash’s natural sweetness.
• Extra virgin olive oil: A generous drizzle helps the vegetables brown, carries the herbs, and creates the flavorful juices used to wilt the spinach. Any of our extra virgin olive oils will work well here.
• Dried herbs: Greek oregano, basil, and thyme give the vegetables an earthy Mediterranean flavor. Rub the seasonings directly into the squash and toss them thoroughly with the other vegetables.
• Baby spinach: The tender leaves wilt right on the sheet pan in the warm olive oil and tomato juices, so there’s no need to dirty another pan.
• Goat cheese: Also called chevre, soft goat cheese is creamy, tangy, and slightly tart. It softens against the warm vegetables, giving them an almost saucy finish. If you prefer, the tested recipe also allows you to use feta.
• Pine nuts: Toasted pine nuts add buttery flavor and a delicate crunch. Toasted pecans or hazelnuts also work.
• Kosher salt and black pepper: These simple seasonings sharpen and balance all the sweet, savory, and tangy flavors.

How to Make Stuffed Acorn Squash 

The key to this one-pan method is cutting a medium acorn squash into quarters so it becomes tender in the same amount of time as the vegetables. You’ll find the complete printable recipe in the recipe card below.

1. Heat the oven and toast the pine nuts. Set your oven to 400°F. Add 1/4 cup pine nuts to a small dry skillet over medium-high heat. Stir or toss continuously for 3 to 5 minutes, until golden brown and fragrant. Immediately remove the skillet from the heat.
2. Season the squash and vegetables. Place the quartered and seeded acorn squash flesh-side up on one side of a baking sheet. Add 1 diced bell pepper, 1 diced red onion, and 1 pint grape tomatoes to the other side. Drizzle everything with 1/4 cup extra virgin olive oil. Season with 1 1/4 teaspoons dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Rub the oil and seasonings into the squash, then toss the other vegetables to coat.
3. Roast. Spread the vegetables into a single layer. Turn the squash so one of its cut sides rests against the pan. Roast for 40 minutes, tossing the vegetables halfway through and flipping the squash onto its other cut side.
4. Check the squash. Insert a fork into the flesh. It should slide in easily and the squash should be tender throughout. If it still feels firm, continue roasting until tender.
5. Wilt the spinach. Add 3 large handfuls of baby spinach, about 2 packed cups, to the roasted vegetable mixture. Fold everything together so the spinach is coated in the warm olive oil and vegetable juices. It should wilt from the residual heat, but you can return the pan to the oven for about 5 minutes if needed.
6. Assemble and serve. Arrange the squash quarters on individual plates or a large platter. Toss the roasted vegetables once more, taste, and adjust the seasoning if needed. Spoon the vegetables over the squash, then finish with 2 ounces crumbled goat cheese and the toasted pine nuts.

Tips for Tender Squash and Flavorful Vegetables 

• Use a medium squash. The tested timing is based on one medium acorn squash cut into four quarters.
• Adjust for a larger squash. If your squash is particularly large, cut it into eight wedges so it cooks at the same pace as the vegetables. Alternatively, give the squash a 15-minute head start before adding the remaining vegetables to the pan.
• Keep everything in a single layer. Spreading out the vegetables allows them to roast rather than steam.
• Don’t walk away from the pine nuts. They can go from golden to burned quickly, so keep them moving in the skillet and remove them from the heat as soon as they smell nutty.
• Test the squash with a fork. Size can affect cooking time. The squash is ready when a fork easily pierces the flesh.
• Use those flavorful pan juices. Tossing the spinach with the hot tomatoes, onions, peppers, olive oil, and herbs seasons and wilts it without another pan.
• Try one of the tested swaps. You can replace the goat cheese with feta or use toasted pecans or hazelnuts instead of pine nuts. If you’re cooking for a strict vegetarian, check the goat cheese label and choose a vegetarian option.

What to Serve with Stuffed Acorn Squash 

Pair this acorn squash recipe with other vegetarian show stoppers for a vegetarian feast. Try it with Whole Roasted Cauliflower, Vegetarian Stuffed Eggplant, and Vegetarian Moussaka. 

Use this stuffed squash recipe as a holiday side dish and serve with other celebratory favorites like Roasted Green Beans and Garlic Mashed Potatoes.

When it’s time to set the table, place them right next to Beef Tenderloin, Juicy Roasted Turkey Breast, or even a Whole Turkey when I’m feeding a crowd.

Make Ahead and Storage 

This stuffed acorn squash reheats beautifully, which is why I often make it over the weekend for weekday lunches. Once the leftovers have cooled, refrigerate them in an airtight container. Reheat until warmed through before serving.

Make the Most of Squash Season

Soups and Stews

Acorn Squash Soup with Turmeric and Ginger

Mediterranean Diet Recipes

Simple Roasted Butternut Squash with Lime and Hazelnut

Italian

Butternut Squash Risotto

Salads

Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese