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Acorn Squash Stuffed with Everything Good

Acorn Squash Stuffed with Everything Good

A vegetarian version of Dorie Greenspan's Pumpkin Stuffed with Everything Good.

Course Main Dishes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 276 kcal


  • 4 large acorn squash
  • Salt and pepper to taste
  • 2 tablespoon butter
  • 2 large shallots thinly sliced
  • 8 ounces sliced cremini mushrooms
  • 3 cloves garlic minced
  • 1 small bunch kale 7-8 ounces, stemmed and roughly chopped
  • 1 stale French demi-baguette cubed (mine was about 6.5 ounces)
  • 2/3 cup shredded Gruyere cheese
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream


  1. Preheat oven to 350ºF.
  2. Use a sharp knife to cut each squash from stem to bottom. Scoop out the pulp and seeds and discard them. Rub salt and pepper on the inside of the squash.
  3. Over medium heat, melt the butter in a large skillet. Add the shallots and cook them for about 5 minutes, or until softened. Stir in the mushrooms and garlic and cook about 5 minutes more, or until the mushrooms have released their juices and are nicely browned. Fold in the kale and continue to cook until it wilts, about 3 minutes more. Remove from heat and season with salt and pepper to taste.
  4. Transfer the vegetable mixture to a large bowl. Add the bread, cheese, nutmeg, and cream and stir until combined. Divide the filling into the squash halves. Place the squash on a rimmed baking sheet or baking dish lined with foil, then cover the entire baking sheet with a large piece of foil.
  5. Bake the squash for 30 minutes, then remove the foil and bake for 30-40 minutes more, or until the filling is browned and crispy on top and the squash is easily pierced with a knife.
  6. Remove the squash from the oven and allow them to set for 10 minutes before serving.

Recipe Notes

To get a head start on prep work, prepare the squash and sauté the vegetables up to a day in advance.

Nutrition Facts
Acorn Squash Stuffed with Everything Good
Amount Per Serving (1 squash half)
Calories 276 Calories from Fat 94
% Daily Value*
Fat 10.44g16%
Saturated Fat 5.8g36%
Carbohydrates 40.25g13%
Fiber 5.4g23%
Sugar 3.49g4%
Protein 10.11g20%
* Percent Daily Values are based on a 2000 calorie diet.