Stuffed Baked Acorn Squash Recipe

Name: Stuffed Baked Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash; 4 tablespoons butter; 4 tablespoons dark brown sugar; 1 zucchini, sliced; 1 yellow squash, sliced; 12 grape tomatoes, cut in half; 8 small shiitake mushrooms, cut into strips; 1 tablespoon fresh tarragon, chopped; olive oil, for skillet; brie cheese, to top

Servings: persons

2 medium acorn squash
4 tablespoons butter
4 tablespoons dark brown sugar
1 zucchini, sliced
1 yellow squash, sliced
12 grape tomatoes, cut in half
8 small shiitake mushrooms, cut into strips
1 tablespoon fresh tarragon, chopped
olive oil, for skillet
brie cheese, to top

1
Preheat oven to 425 degrees.
2
Halve 2 acorn squash crosswise. Scoop out seeds and discard.
3
Set squash halves, scooped side down, on buttered baking sheet and bake for 20 minutes.
4
While the squash is baking, heat a skillet coated with olive oil on medium heat and saute tomatoes, mushrooms, zucchini, and yellow squash. Add tarragon and mix with vegetables.
5
Remove squash from oven and prick insides with fork. Coat the inside first with butter and then with dark brown sugar. Add sauteed vegetables and season with salt and pepper. Bake for another 20 minutes, this time with scooped side facing up.
6
Remove from oven, top each squash with brie cheese, and bake for another 2 minutes or until cheese is melted. Serve hot.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 medium acorn squash, 4 tablespoons butter, 4 tablespoons dark brown sugar, 1 zucchini, sliced, and more.

Yes, Stuffed Baked Acorn Squash falls under the Vegetarian 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.

Stuffed Baked Acorn Squash

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