Vegetable Stuffed Acorn Squash
This stuffed acorn squash is roasted with bell peppers, grape tomatoes, red onion, and spinach, then finished with creamy goat cheese and toasted pine nuts. Serve it as a colorful vegetarian main or holiday side.
Servings: 4 people, as a main
Ingredients
- 1/4 cup pine nuts
- 1 medium acorn squash, quartered and seeds removed
- 1 large orange, yellow, or red bell pepper, diced
- 1 large red onion, diced
- 1 pint grape tomatoes
- 1/4 cup extra virgin olive oil
- 1 1/4 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 big handfuls baby spinach, about 2 packed cups
- 2 ounces goat cheese (chevre)
Instructions
- Heat the oven and toast the pine nuts. Set the oven to 400°F. Place a small dry skillet over medium-high heat and add the pine nuts. Stir or toss continuously for 3 to 5 minutes, until golden brown and fragrant. Remove from the heat.
- Season the squash and vegetables. Place the quartered squash flesh-side up on one side of a baking sheet. Add the bell pepper, red onion, and grape tomatoes to the other side. Drizzle all the vegetables with the olive oil and season with the oregano, basil, thyme, salt, and pepper. Rub the oil and seasonings into the squash. Use your hands to toss the tomatoes, onions, and peppers until evenly coated.
- Roast. Spread the vegetables into a single layer. Flip the squash quarters so one cut side is against the pan. Roast for 40 minutes, tossing the vegetables halfway through and flipping the squash onto its other cut side.
- Test the squash. Insert a fork into the flesh. It should slide in easily and the squash should be tender throughout. If it is still firm, continue roasting until tender.
- Wilt the spinach. Add the spinach to the roasted vegetable mixture, leaving the squash in place. Fold the spinach into the vegetables until coated in the olive oil and pan juices. The residual heat should wilt it, but if it does not, return the pan to the oven for about 5 minutes. Remove from the oven and stir the vegetables once more.
- Finish and serve. Arrange the squash quarters on individual plates or a large platter. Toss the roasted vegetables again, taste, and adjust the seasoning if needed. Spoon the vegetables over the squash, then top with the crumbled goat cheese and toasted pine nuts.
Video
Notes
- For a large squash: If your squash is particularly large, cut it into eight wedges rather than four. This helps it cook at the same pace as the other vegetables and allows you to serve more people. Alternatively, roast the squash wedges for about 15 minutes before adding the remaining vegetables.
- Pine nut substitutes: Replace the pine nuts with toasted pecans or hazelnuts.
- Cheese substitute: Use feta instead of goat cheese if you prefer. If you’re cooking for a strict vegetarian, check the cheese label and choose a vegetarian option.
- Storage: Once cooled, refrigerate leftovers in an airtight container. Reheat until warmed through before serving.
- Shop this recipe: Visit our shop for extra virgin olive oils, Greek oregano, Mediterranean spices, and more pantry essentials.
Nutrition
Calories: 308.3kcal | Carbohydrates: 24.3g | Protein: 6.5g | Fat: 22.7g | Saturated Fat: 4.4g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 12.2g | Cholesterol: 6.5mg | Sodium: 645.3mg | Potassium: 834.3mg | Fiber: 5.2g | Sugar: 7.8g | Vitamin A: 1694.2IU | Vitamin C: 47.9mg | Calcium: 109.4mg | Iron: 2.7mg
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