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
- 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)
- 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!
adapted from Martha Stewart
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