This stuffed acorn squash with herb walnut goat cheese makes a satisfying vegetarian meal that is packed with nutrients and lots of flavor!
This savory roasted acorn squash is stuffed with a delicious mixture of herbed goat cheese and walnuts that pairs so well with the sweetness of the acorn squash. It can be served as a main course or as a festive fall side dish that would be perfect for Thanksgiving and the holiday season.
Squash boats are so much fun to make and I love how they come in their own pretty, biodegradable bowl! They make me feel warm and cozy. My daughter and I have fun picking out squash at the farmers market and then we display them in a basket on the kitchen counter for decoration. So, I usually make several squash creations during the fall and winter months.
I created this easy acorn squash recipe using my Italian Herb Walnuts. They are super yummy and so quick and easy to make and add lots of flavor and texture. If you would like to make a sweet acorn squash, try this Roasted Acorn Squash with Cinnamon Butter. For another savory squash dinner option, you might want to try this Baked Spaghetti Squash Boat Recipe. Are you squashed out but have some extra goat cheese and walnuts? Then you can make these stuffed baked pears. Yum!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Savory Stuffed Acorn Squash Ingredients
- acorn squash – I used a medium-sized acorn squash.
- goat cheese – I used crumbled herb goat cheese, but you can use plain goat cheese or make your own herbed goat cheese using fresh chopped herbs.
- Italian Herb Walnuts – You can also use plain walnuts as a substitute, but these add so much flavor, so I highly recommend making them. I coarsely crushed them in a baggy with the back of a stainless steel measuring cup before mixing them with the goat cheese. Quick and easy! You can use the crushing or chopping method of your choice.
- olive oil – Evoo or avocado oil as a substitute.
- salt & pepper – Season to personal preference.
How to Make a Stuffed Acorn Squash with Herb Walnut Goat Cheese
To make this Stuffed Acorn Squash with Herb Walnut Goat Cheese, you will need to make the Italian Herb Walnuts first unless you are using plain chopped walnuts. I usually make the walnuts in advance and store them in a mason jar in the fridge since it saves time and I use them for other things, like snacking! You can also make them while you are prepping the squash, then make the herb walnut goat cheese mixture while the squash is roasting in the oven.
Herb Walnut Goat Cheese
To make the Herb Walnut Goat Cheese mixture, follow the recipe instructions for my Italian Herb Walnuts. You can use plain chopped walnuts as an alternative, but I highly recommend making the herb walnuts. You can also use herbed goat cheese or add freshly chopped herbs to the mixture. I do all three so my squash is extra herby!
In a bowl, combine the chopped walnuts with the crumbled goat cheese and stir to combine. Mix in the herbs of your choice if desired and set aside until the squash has finished baking.
Stuffed Acorn Squash
To make the acorn squash, first, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. While the oven is preheating, prepare the squash.
First, rinse the squash then dry it. You can pop off the stem if you would like. Next, to make the squash easier to cut, on a microwave microwave-safe plate, microwave the squash for 2 minutes to soften it and allow it to cool for a couple of minutes before handling. If the squash is larger in size, do 2 minutes then turn the squash on the opposite side and microwave for an additional 2 minutes. Use a large sharp knife to slice the squash in half, lengthwise. Pierce it in the center of a depression line, then cut through following the line.
Use a large spoon to scoop out the seeds and pulp. Place the squash halves onto the parchment-lined baking sheet. Rub each half with 1 teaspoon of olive oil then sprinkle with salt and pepper. Use a little more if your squash is large.
Place the prepared squash on the center rack of your preheated oven. Bake the squash until the flesh is soft, about 25 – 35 minutes, depending on the size of your squash. Pierce with a fork to check for doneness. Once your squash has finished baking, carefully remove it from the oven.
Fill each half with the walnut goat cheese mixture, then drizzle with olive oil. Place the stuffed acorn squash back into the oven and bake for an additional 10 minutes. Carefully remove from the oven, allow the squash to cool for a few minutes, then serve and enjoy!
Stuffed Acorn Squash
Ingredients
- 1 medium acorn squash
- 3 teaspoons olive oil divided
- 4 ounces goat cheese crumbled
- 1 cup walnuts chopped *SEE NOTES*
- salt & pepper to taste
Instructions
- If you are making the Italian Herb Walnuts, please see notes first. You can use plain chopped walnuts as an alternative.
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. While the oven is preheating, prepare the squash.
- Rinse the squash then dry it. You can pop off the stem if you would like. Next, to make the squash easier to cut, on a microwave microwave-safe plate, microwave the squash for 2 minutes to soften it and allow it to cool for a couple of minutes before handling. If the squash is larger in size, do 2 minutes then turn the squash on the opposite side and microwave for an additional 2 minutes. Use a large sharp knife to slice the squash in half, lengthwise. Pierce it in the center of a depression line, then cut through following the line.
- Use a large spoon to scoop out the seeds and pulp. Place the squash halves onto the parchment-lined baking sheet. Rub each half with 1 teaspoon of olive oil then sprinkle with salt and pepper. Use a little more if your squash is large.
- Place the prepared squash on the center rack of your preheated oven. Bake the squash until the flesh is soft, about 25 - 35 minutes, depending on the size of your squash. Pierce with a fork to check for doneness.
- While the squash is in the oven, add the chopped walnuts (See Notes) with the crumbled goat cheese and stir to combine. Mix in the herbs of your choice if desired and set aside until the squash has finished baking.
- Once the squash is tender, carefully remove it from the oven and fill each half with the walnut goat cheese mixture, then drizzle with olive oil. Place the stuffed acorn squash back into the oven and bake for an additional 10 minutes. Carefully remove from the oven, allow the squash to cool for a few minutes, then serve and enjoy!
Notes
Did you make this recipe?
Tag @thesumofyum on Instagram
If you make this Stuffed Acorn Squash, please leave a comment in the comment section below. I would love to hear from you and I genuinely appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!