Sunday Stuffed Acorn Squash with Herbs

Choosing the Right Acorn Squash

When selecting acorn squash, look for ones that are firm and heavy for their size, with a deep green color and minimal blemishes. The shape should be symmetrical, as irregularities can indicate uneven ripening. Smaller squashes tend to be sweeter, while larger ones may have a more vegetal flavor. If you can only find pale yellow or orange squashes, those are also suitable for stuffing; just expect a slightly different taste profile.

To enhance the natural sweetness of the acorn squash, consider roasting it cut-side down for the first half of baking. This allows steam to buildup, tenderizing the flesh while caramelizing the sugars. Just keep an eye on it—the goal is to achieve a fork-tender texture without overcooking, which can lead to a mushy result.

Get Creative with Stuffing Variations

The base stuffing recipe is versatile and can be tailored to your preferences. Instead of quinoa, try using rice, farro, or even lentils for a different texture and flavor. For those who enjoy a spicy kick, adding finely chopped jalapeños or a sprinkle of chili flakes to the mixture can elevate the dish. Just be mindful of balancing the spice with the sweetness of the squash.

Incorporating seasonal vegetables such as sautéed spinach, bell peppers, or zucchini can not only add color but also nutritional value. Be cautious with water-rich vegetables; it's best to sauté them beforehand to remove excess moisture, preventing the stuffing from becoming soggy during baking.

Make-Ahead and Storage Tips

If you're hosting a gathering, you can prepare the stuffing a day in advance. Just sauté the onions and garlic, combine with the remaining ingredients, and store in an airtight container in the refrigerator. When you're ready to bake, simply stuff the acorn halves and proceed with the baking instructions. This shortcut ensures that your oven time during the gathering is minimal, allowing you to spend more time with guests.

Leftover stuffed acorn squash can be stored in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. If freezing, wrap the stuffed halves in foil and place them in a freezer-safe container, lasting up to three months. Just thaw overnight in the fridge before reheating.

Serving Suggestions

This stuffed acorn squash pairs beautifully with a simple green salad or roasted vegetables, giving a contrast in flavors and textures while keeping the meal balanced. For a heartier option, consider serving it alongside a grain salad or a warm bread roll to soak up the delicious stuffing juices.

Drizzling a balsamic reduction or a sprinkle of pomegranate seeds on top right before serving adds a pop of acidity and color, enhancing the visual appeal of the dish. This small touch can turn the dish from comforting to gourmet in an instant.

Troubleshooting Common Issues

If your acorn squash isn’t tender after baking, it could be due to the size of the halves. Larger squashes require more time; simply extend the baking time by an additional 10-15 minutes while keeping an eye on the topping to avoid over-browning. You can cover with foil if needed to prevent burning.

If your stuffing ends up too dry, it’s likely due to insufficient moisture in the mixture. Next time, consider adding a splash of vegetable broth or a drizzle of olive oil to the stuffing before baking. The squash itself can also release moisture as it cooks, which helps meld the flavors; ensure the baking dish is covered during part of the cooking for the best results.