Stuffed Acorn Squash with Roasted Grapes and Onions
Updated
Updated
This Stuffed Acorn Squash has that wow factor! Filled with grains, roasted grapes, and caramelized onions, it’s a flavor explosion in every bite!
Some recipes just wow you – bowl you over like a bunch of pins. BAM! Whoa, what just happened?
Like, you’re so busy tasting it, you forget there are three other mouths to feed, waiting at the table. Like, you’re whisked off to some fantasyland. Like, you take the last bite and then cry a little inside.
This Stuffed Acorn Squash recipe is like that!
Acorn squash is halved, seasoned, then roasted on the same pan as red grapes and sweet onions. Everything gets all caramelized and it.is.amazing. That becomes the filling for the squash cavity, along with a blend of wonderful grains.
I love simple roasted acorn squash recipes, but this is next level.
Four days in a row this has graced my lunch table.
No words. Just…make it. You must.
Other Winter Squash Recipes we love!
Roasted Acorn Squash (with butter, brown sugar, and cayenne)
Stuffed Acorn Squash (with wild rice, cranberries, and pecans)
Roasted Spaghetti Squash (with Onion, Garlic, andParmesan)
Stuffed Acorn Squash with Roasted Grapes and Caramelized Onions
Ingredients
- 2 acorn squash , (about 1 1/2 pounds each)
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound red grapes, (about 3 cups)
- 1 large sweet onion, , thinly sliced
- 1 1/2 tablespoons chopped fresh thyme
- 1 cup Trader Joe’s Harvest Blend
- 2 cups vegetable broth, (or chicken broth)
Instructions
- Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.
- Brush cut sides of squash halves with 1 teaspoon of the oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet coated with cooking spray.
- Combine grapes, onion, and thyme in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; set aside.
- Transfer squash to the oven and cook for 20 minutes. Scatter the grape and onion mixture around the squash and return to the oven for another 20 minutes until squash is tender and grape mixture is caramelized.
- While squash is cooking, combine your Harvest blend and vegetable broth in a small pot. Bring to a boil and then reduce heat to a gentle simmer; cook for approximately 10 minutes, until liquid is absorbed, stirring occasionally to prevent sticking, until al dente.
- To serve, fill squash with the cooked grains and grape mixture. And enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!adapted from Martha Stewart
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Those roasted grapes!!! Love it.
Just made this for the second time, and it was as delicious as the first. The hardest part is cutting the squash in half, so this time, I cut off a small slice at the pointed end to get a foothold. Although still tough, it was a bit easier. I made two small, ate one half of one (kept other half for later) and froze the remaining squash. It should be just as good reheated.
I’ve been hounding OXO to develop an acorn or butternut squash tool. They have a tool for everything else! Still waiting…
I’m not typically a huge fan of winter squash, even though I always WISH I was. But man, this recipe sounds so delicious! I love the combo of ingredients. And they’re so beautiful!
I’ve never made acorn squash before but decided to try this for a dinner guest. The hardest part was cutting the squash in half, but the end result looked just like your photo and was very tasty with the grapes and caramelized onions. This is definitely a keeper.
Yes, cutting an acorn squash is less than desirable, you need a really sharp knife and leverage, for sure. I didn’t think you’d ever get to this one because it would never fly with Dad, so I figured I would just make it next time you visit without him. I knew you’d love it!
My husband laughs at me but I enjoy the combination of salty and sweet flavors. Chicken with pineapple and duck with apples are my favorite dishes. This one looks so appetizing that I definitely should try to cook it.
Oh, really? Sweet and salty are a perfect balance for a lot of foods – pork with most fruit is delicious, as is oranges with beef. Chicken and pineapple totally work. He’s missing out!
There is absolutely no way I could convince my weirdo fruit-hating, squash-suspicious boyfriend to eat this…WHICH MEANS MORE FOR ME. #score
Paul wouldn’t eat this either! He’s the best eater, ever. But not a fan of squash, artichokes, and olives. 3 things I love. I barely know him.
I have a batch of grapes just sitting in my fridge because they are too bitter to eat raw. I think I may have to roast them off like this!
Oh, most definitely…roasting them makes them so sweet and extra delicious!
If you made this four nights in a row even with Paul not really liking squash that much..it’s a MUST make for me!! It’s so rare to see grapes and squash paired together but they’re kind of in season at the same time…so it totally makes sense!
The grapes are seriously what take this dish from 10 to off the charts. They’re just amazing, I swear.
As for Paul, he in NYC all last week for work. I made it for lunch every day….glorious bite after bite. He would never eat this! Ha.
You crack me up! New favorite blog! So glad to find creative recipes like this and a good read. Pinned & making this ASAP!
OXOX
Oh yay! *claps hands* Thanks, Gwen! Happy to have you here :D
What a great idea to use grapes in the stuffing for the squash – very seasonal and I bet very delicious, too!
Yay! Ok. I’m glad that you listed a substitute for the Trader Joe’s ingredient, because we don’t have a TJ in central Illinois. I know, I know. Caterpillar should have thought this out when they started the company here. But, it’s God-forsaken central IL without a TJ. Somehow, we muddle through. Meanwhile, I’m trucking up the road to Sue’s house and buy that big butt bag of acorn squash.
I love the Trader Joe’s Harvest blend, but I’m not really close to one of their stores either, so going there is like an event. I actually buy it online! http://www.amazon.com/Trader-Joes-Harvest-Grains-Blend/dp/B0082H01KM/ref=sr_1_4?ie=UTF8&qid=1384190979&sr=8-4&keywords=trader+joes+harvest+blend
Oh, I did not know you could buy online! This opens up a whole new aspect of shopping. By the way-no humongous sack of squash, but what she had was free! So, I came home with a grocery sack full. :) I’m ready to bake those babies up.
Free is the best! My parents used to have a pomegranate tree. Loved not having to pay for those…they’re expensive!
I love stuffing acorn squash! The grapes sound so interesting, I’ve been wanting to roast grapes after seeing it that way in a couple recipes. This looks delicious!
About a year ago, I roasted grapes with thyme and put them on grilled bread with homemade ricotta. Blew my mind! I’ve been a huge fan ever since.