“Choose Your Own Adventure” Stuffed and Roasted Squash

Adapted from Emma Christensen, via the Kitchn

This recipe is easily multiplied. One half of a squash is typically a good main course meal for an adult. The squashes and the filling can be prepped in advance and warmed just before serving.


1 medium acorn squash (or other winter squash such as kabocha, red kuri, sweet dumpling, delicata, or spaghetti)
2 to 3 cups filling (see below)
Olive oil
Freshly ground black pepper
General guidance for the filling:
1/2 to 1 cup protein — sausage, chicken, pork, tempeh, beans, lentils, or baked tofu
1 to 2 cups vegetables (This could be anything! Onions, mushrooms, zucchini, eggplant, peppers, greens)
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1/2 to 1 cup shredded cheese
1 to 3 teaspoons herbs or spices


Prepare the squash for roasting. Heat to 400°F. Cut the squash in half from stem to root. Scoop out the seeds.

Place the squash cut side down on a baking sheet and roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.

While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Stuff the squash halves. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.