Stuffed Acorn Squash is a flavorful, attractive dish, filled with roasted Brussels sprouts, cranberries, and pancetta (optional). This recipe is healthy, naturally gluten-free, Whole30-friendly, and easy to prepare.
Serve it as a main course for a cozy fall dinner or as an elegant side for Thanksgiving and other holiday meals.
Table of contents
- Instructions
- Common substitution questions
- Can you eat acorn squash skin?
- What does acorn squash taste like?
- What to serve with it
- More squash recipes
It’s Thanksgiving week — a great time to gather and celebrate with comforting, seasonal food. This stuffed acorn squash makes a beautiful centerpiece on a holiday table or a hearty, vegetable-forward weeknight meal during the cooler months. The combination of roasted squash, caramelized Brussels sprouts, tart cranberries, and salty pancetta creates a balance of textures and flavors everyone will enjoy.
What makes this recipe especially useful for holiday menus is how simple it is: roast the squash on one sheet pan and roast the filling on another, then combine. The hands-on prep is minimal (about 10 minutes), yet the result looks and tastes special. The dish is naturally gluten-free and Dairy-free; omit the pancetta to make it vegetarian or vegan.
Instructions
- Preheat and prepare the squash.
- Preheat the oven to 350°F (175°C).
- Slice each acorn squash in half lengthwise and scoop out the seeds with a spoon or fork.
- Brush the cut sides with 1 tablespoon of olive oil and season each half with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Place the squash cut side down on a parchment- or foil-lined baking sheet and roast for 30 minutes.
- Make the filling.
- On a second baking sheet, spread 3 cups of halved or quartered Brussels sprouts in an even layer.
- Add 3 minced garlic cloves, 1/4 cup diced pancetta (optional), and 1/2 cup fresh cranberries to the pan.
- Drizzle with the remaining 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
- Roast alongside the squash for 20–25 minutes, until the Brussels sprouts are tender and slightly caramelized.
- Assemble and serve.
- Remove both pans from the oven. Spoon the roasted Brussels sprout mixture into each squash half.
- Garnish with extra cranberries or fresh herbs if desired and serve warm.
Common substitution questions
- What can I substitute for pancetta? Thick-cut diced bacon works well as a substitute and adds similar savory, smoky flavor.
- Can I use dried or frozen cranberries? Yes. Dried cranberries are best added after roasting so they don’t dry out; frozen cranberries can be used in place of fresh with no change to roasting time.
Can you eat acorn squash skin?
Yes — the skin of roasted acorn squash is edible. When you roast smaller acorn squashes (about 1–2 pounds each) the skin softens and becomes tender. Whether you eat the skin is a matter of personal preference; some people enjoy the texture, while others scoop out the flesh and leave the skin behind.
What does acorn squash taste like?
Acorn squash has a mildly sweet, nutty flavor that’s less sweet than butternut squash. When roasted, its texture falls between the creaminess of butternut and the stringiness of spaghetti squash — tender but with some body. Its mildness makes it an excellent base for bolder flavors like balsamic, pancetta, garlic, and cranberries.
What to serve with it
This stuffed acorn squash works well as a main dish or a side. Plan on one whole stuffed squash per person if serving as a main, or one half per person as a side. It pairs beautifully with roasted, grilled, or smoked proteins like turkey, pork, or beef. For a full holiday plate, add mashed potatoes, a green vegetable, and a simple gravy or pan sauce.
Suggested pairings: roasted turkey, pork loin, grilled steak, or a simple herb-roasted chicken.
More squash recipes
For more seasonal ideas, try other stuffed squashes, risottos, soups, or salads made with acorn, butternut, or delicata squash. These dishes extend squash’s versatility across simple weeknight meals and holiday spreads.
Stuffed Delicata Squash
Butternut Squash Risotto
Delicata Squash Salad
Acorn Squash Soup
Butternut Squash Mac and Cheese
Butternut Squash Pasta Sauce
If you make this stuffed acorn squash for dinner or a holiday gathering, share a photo on social media or save the recipe for later. It’s a seasonal favorite that’s simple enough for weeknights and special enough for holiday tables.
Ingredients
- 2 acorn squash (about 1–2 lbs each)
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 cups Brussels sprouts, halved or quartered
- 3 garlic cloves, minced
- 1/4 cup pancetta, diced (optional; omit for vegetarian/vegan)
- 1/2 cup fresh cranberries (or frozen)
- 2 tablespoons balsamic vinegar
Notes & tips
- Vegetarian/Vegan: Omit the pancetta or replace with a plant-based bacon alternative and adjust seasoning to taste.
- Pancetta swap: Thick-cut bacon works well if pancetta isn’t available.
- Cranberry options: Use frozen cranberries in place of fresh with no change to roasting time. If using dried cranberries, stir them into the roasted filling after it comes out of the oven.
- Make ahead: Roast the squash and filling ahead of time, then rewarm and assemble before serving.
Nutrition facts (approximate per serving)
- Calories: 228 kcal
- Carbohydrates: 32 g
- Protein: 4 g
- Fat: 11 g (Saturated fat: 2 g)
- Sodium: 613 mg
- Fiber: 6 g
- Vitamin C: 82 mg (about 99% DV)