Acorn Squash with Mixed-Grain Stuffing

Prep Time:
15 mins
Total Time:
45 mins
8 Serves

Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.


  • Extra-virgin olive oil, for brushing

  • Kosher salt and freshly ground pepper

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • 4 small acorn squashes (each 1 to 1 ¼ pounds), halved lengthwise and seeded

  • 6 cups Mixed-Grain Stuffing

  • Pomegranate Relish, for serving

  • Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving


  1. Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.

  2. Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.

    stuffed acorn squash mixed grain stuffing
    Louise Hagger
Related Articles