New This Month

Stuffed Acorn Squash

Kale, onion and white beans are the base for this succulent squash dish.

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1 halved and seeded acorn squash
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 1 diced large onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon fresh thyme
  • 1/3 cup cooked white beans
  • 1/3 cup cooked quinoa
  • 1 cup chopped kale
  • 2 tablespoons chopped toasted hazelnuts, divided
  • Lemon


  1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

  3. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.

  4. For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

Cook's Notes

Refrigerate stuffed squash in an airtight container up to 3 days.


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