Stuffed Acorn Squash Rings (Mini Bakes)
When the weather turns crisp and cozy, I always find myself craving roasted squash. There’s something so comforting about the natural sweetness of acorn squash paired with warm, savory fillings.
A few years ago, I started experimenting with stuffed acorn squash recipes, but instead of making the traditional large halves, I sliced the squash into rings and filled each one individually. That’s how my Stuffed Acorn Squash Rings (Mini Bakes) were born.
These little bakes are not only beautiful to serve but also practical. Each ring becomes its own portion, so no messy scooping at the table. Plus, the edges caramelize beautifully in the oven, giving you a perfect mix of tender squash and crispy filling in every bite.
Whether you’re hosting a fall dinner party, looking for a festive holiday side dish, or simply wanting to enjoy a seasonal veggie in a creative way, these mini bakes always impress.
Why You’ll Love This Recipe
- Perfect Individual Servings: No more scooping out messy halves—these rings bake into neat, portion-sized bites.
- Beautiful Presentation: The scalloped edges of acorn squash create a naturally stunning frame for the filling.
- Savory-Sweet Balance: The earthy squash pairs beautifully with a hearty, flavorful stuffing.
- Versatile Fillings: You can make them vegetarian with grains and nuts or hearty with sausage and cheese.
- Holiday-Ready: A festive, colorful dish that looks fancy but is surprisingly easy to prepare.
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Stuffing
- ½ pound ground sausage (or plant-based sausage for vegetarian option)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 apple, diced
- ½ cup cooked quinoa (or rice)
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheese (cheddar, gouda, or parmesan work well)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut acorn squash into 1-inch rings, scooping out seeds and membranes from each slice. Brush both sides with olive oil and season with salt and pepper. Arrange on baking sheet.
- Roast squash rings for 20 minutes until slightly tender.
- Meanwhile, heat olive oil in a skillet. Add sausage and cook until browned. Stir in onion, garlic, and apple; sauté until softened.
- Add cooked quinoa, cranberries, nuts, sage, thyme, salt, and pepper. Stir to combine. Remove from heat and fold in half the cheese.
- Remove squash rings from oven. Fill each ring with stuffing mixture, pressing gently.
- Sprinkle remaining cheese on top.
- Return to oven and bake 10–15 minutes, until squash is fork-tender and cheese is melted and golden.
- Garnish with fresh herbs before serving.
Assembly
Serve the stuffed rings directly from the baking tray or transfer to a serving platter. Each squash ring becomes its own mini bake, making it easy to serve as a side dish or a vegetarian main course.
Mistakes to Avoid
- Cutting Rings Too Thin: Thin slices collapse—stick to about 1-inch thick rings.
- Not Pre-Roasting the Squash: Without pre-baking, the squash may remain undercooked while the stuffing overcooks.
- Overfilling the Rings: Press stuffing gently; too much will spill out during baking.
- Skipping the Cheese Layer: The melted cheese helps bind the stuffing and keeps it moist.
Expert Tips
- For added flavor, brush the squash rings with a little maple syrup before roasting.
- Swap quinoa with wild rice or farro for a heartier texture.
- Vegetarian? Skip the sausage and add more nuts, mushrooms, or lentils.
- Use colorful garnishes like pomegranate seeds or fresh parsley for a festive touch.
- Make ahead: Prepare the stuffing a day in advance, then fill and bake when ready to serve.
FAQs
1. Can I make this recipe vegetarian?
Yes—skip the sausage and add mushrooms, lentils, or more nuts for a hearty vegetarian filling.
2. Do I need to peel the acorn squash?
No, the peel becomes tender when roasted and helps hold the rings together.
3. Can I make this ahead of time?
Yes, roast the squash and prepare the stuffing a day ahead. Assemble and bake just before serving.
4. What cheese works best?
Sharp cheddar, gouda, or parmesan add great flavor. For a creamier bite, try fontina.
5. Can I freeze stuffed acorn squash rings?
They’re best fresh, but you can freeze baked rings. Reheat in the oven at 350°F until warmed through.
6. What should I serve them with?
They pair beautifully with roasted chicken, turkey, or as part of a vegetarian holiday spread.
Stuffed Acorn Squash Rings (Mini Bakes)
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Slice acorn squash into 1-inch rings, removing seeds. Brush with oil, season, and roast 20 minutes.
- Cook sausage in skillet with oil, onion, garlic, and apple. Stir in quinoa, cranberries, nuts, and seasonings. Remove from heat and mix in half the cheese.
- Fill squash rings with stuffing, pressing gently. Top with remaining cheese.
- Bake 10–15 minutes until squash is tender and cheese is golden.
- Garnish with fresh herbs and serve warm.
Notes
- Best Served With: Roasted chicken, turkey, or as a vegetarian holiday centerpiece.
