Acorn Squash Stuffed with Roasted Root Vegetables

Name: Acorn Squash Stuffed with Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved lengthwise and seeded; Kosher salt and freshly ground black pepper; 2 medium turnips, peeled and cut into 1-inch pieces; 3 medium parsnips, peeled and cut into 1-inch pieces; 2 medium carrots, peeled and cut into 1-inch pieces; 1 medium onion, peeled and cut into 1-inch pieces; 2 tablespoons olive oil or vegetable oil; 1/2 cup freshly squeezed orange or apple juice; 2 tablespoons soy sauce; 1 tablespoon dry sherry

Servings: persons

1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven, the other above it, and a third rack, if you have one, below it.
2
Preheat the oven to convection bake at 400F.
3
Cover two shallow baking pans, such as jelly roll pans, with foil and coat with nonstick spray or a light coating of butter.
4
Sprinkle the squash with salt and pepper and place them cut side down on one of the prepared pans.
5
In a large bowl, toss the turnips, parsnips, carrots, and onion with the olive oil until the vegetables are evenly coated.
6
Spread the vegetables in an even layer on the second prepared pan.
7
Place the squash on the center rack in the oven and the pan of root vegetables beneath it.
8
Roast for 25 to 30 minutes or until the squash and the root vegetables are tender and lightly browned around the edges.
9
Meanwhile, combine the orange juice, soy sauce, and sherry in a small dish.
10
When the vegetables are done, drizzle the mixture over the root vegetables and stir to coat evenly.
11
Roast them for about 2 more minutes.
12
Season them with salt and pepper to taste.
13
Set each squash half on a plate, spoon the roasted vegetables into the center, and serve.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 acorn squash, halved lengthwise and seeded, Kosher salt and freshly ground black pepper, 2 medium turnips, peeled and cut into 1-inch pieces, 3 medium parsnips, peeled and cut into 1-inch pieces, and more.

Yes, Acorn Squash Stuffed with Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!