I roast an acorn squash and the kitchen smells warm and a little sweet. The skin turns tender and the edges caramelize. I spoon in a bold mix and it feels like a win. This acorn squash recipe keeps dinner simple and full of color. We go for hearty comfort with a southwest spin. I lean on pantry stars and fresh lime. You get soft squash and a savory filling. It hits that sweet and savory note without fuss. For folks who like stuffed acorn squash recipes or broad acorn squash recipes or even an acorn squash recipe soup on rainy days, this one brings easy steps and steady flavor. I tested and tweaked until the balance felt right. A crisp bite of pepper sits next to black beans and corn. Warm spice wakes the squash. A quick finish with cilantro and cheese wraps it up. If you search for the best squash recipe or hope for a butter squash recipe riff or want a green squash recipe path, this plate fits the week and the weekend.
Table of Contents
- 1) Key Takeaways
- 2) Easy Southwest Stuffed Acorn Squash Recipe
- 3) Ingredients for Southwest Stuffed Acorn Squash
- 4) How to Make Southwest Stuffed Acorn Squash
- 5) Tips for Making Southwest Stuffed Acorn Squash
- 6) Making Southwest Stuffed Acorn Squash Ahead of Time
- 7) Storing Leftover Southwest Stuffed Acorn Squash
- 8) Try these Main Course next
- 9) Southwest Stuffed Acorn Squash
- 10) Nutrition
1) Key Takeaways
I call this acorn squash recipe cozy and bright. I bake tender halves then I pack them with a warm mix of beans corn and quinoa. This acorn squash recipe lands flavor fast and cleans out the pantry without fuss.
The filling turns savory and a little smoky. Lime and cilantro wake each bite. Kids ask for seconds and I sit down happy because dishes stay light.
We keep the steps short. We keep the tools simple. We eat well on a weeknight and still have room for a square of chocolate.
2) Easy Southwest Stuffed Acorn Squash Recipe
I roast the squash and let the edges turn deep and sweet. The house smells like fall and tacos had a friendly chat. This easy acorn squash recipe idea leans on cupboards and a small cutting board.
Black beans bring body. Corn adds snap. Quinoa gives steady protein for a healthy acorn squash meal that holds you to bedtime.
On Cook Daily Recipe I share more weeknight plates and more calm tricks. I write as Linda and I test twice so you can relax and just cook.
3) Ingredients for Southwest Stuffed Acorn Squash
Acorn squash small to medium halves sit flat and roast tender.
Olive oil a light brush helps the edges caramelize.
Kosher salt a pinch seasons the squash and the filling.
Black pepper a few grinds add warmth.
Cooked quinoa fluffy grains make the filling sturdy and kind to leftovers.
Black beans they boost fiber and make each half feel like dinner.
Corn sweet kernels add pop and color.
Red onion and red bell pepper a quick chop adds bite and crunch.
Chili powder cumin smoked paprika gentle heat that smells like a taco stand at dusk.
Lime zest and juice bring lift and balance.
Shredded cheese cheddar or pepper jack melts fast and pulls the filling together.
Cilantro a fresh sprinkle right before the table.
4) How to Make Southwest Stuffed Acorn Squash
Step one Heat the oven to four hundred F. Line a sheet pan and set the squash halves cut side down. Brush with oil then season with salt and pepper.
Step two Roast until a fork slides in with no fight. Plan forty to forty five minutes for most squash.
Step three Stir quinoa beans corn onion pepper and spices in a bowl. Add lime zest and juice. Taste and add salt if needed.
Step four Flip each half and spoon in the warm mix. Top with cheese. Return the pan to the oven for a short melt.
Step five Finish with cilantro. Sit down. Enjoy a plate that feels sunny and steady.
5) Tips for Making Southwest Stuffed Acorn Squash
Pick squash with firm skin and a dull sheen. They roast more evenly and taste sweet and nutty. A small trim on the bottom keeps each half steady.
Use quinoa for body or swap in rice for a softer bite. For heat add a pinch of cayenne. For dairy free skip cheese and add diced avocado at the table.
Want extra crunch. Toast pumpkin seeds and scatter a few over the top. The move reads fancy without effort and pairs well with roasted squash.
6) Making Southwest Stuffed Acorn Squash Ahead of Time
I roast the squash in the morning then I tuck the filling in a box. At dinner I warm the halves and stuff them. The plate still feels fresh.
Hold the cheese until the last pass in the oven. It melts clean and stays glossy. This simple step keeps texture on point.
This plan turns into an easy weeknight acorn squash that beats takeout on both taste and price. My readers on Cook Daily Recipe send notes and say the make ahead path works.
7) Storing Leftover Southwest Stuffed Acorn Squash
Store cooled halves in a sealed box for up to three days. Reheat in the oven so the edges firm up again. The microwave works in a pinch yet the oven wins for bite.
Keep lime wedges on hand for a fast refresh. A quick squeeze wakes the filling and lifts the squash. It reads bright and balanced.
These leftovers travel well. Pack one half with a small salad and call it lunch. That acorn squash recipe still tastes bold on day two.
8) Try these Main Course next
9) Southwest Stuffed Acorn Squash
Acorn Squash Recipe Southwest Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash cut in half and seeded
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup cooked quinoa or rice
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 0.5 red onion chopped
- 1 red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 lime zest and juice
- 0.5 cup shredded pepper jack or cheddar
- 0.25 cup chopped cilantro
- Optional toppings plain yogurt avocado slices extra lime wedges
Instructions
- Heat oven to 400 F and line a sheet pan with parchment.
- Brush cut sides of squash with olive oil and season with salt and pepper. Place cut side down on the pan. Roast until fork tender about 40 to 45 minutes.
- While the squash roasts mix quinoa or rice with beans corn onion bell pepper chili powder cumin smoked paprika lime zest and juice. Taste and add salt as needed.
- Flip squash halves cut side up. Fill each with the warm mixture. Top with cheese.
- Return pan to the oven until cheese melts about 5 minutes.
- Finish with cilantro and any toppings you like. Serve hot.
10) Nutrition
One stuffed half sits at about three hundred eighty calories with fourteen grams of protein and good fiber from quinoa and beans. Sodium stays moderate when you salt with care. For lower fat skip cheese and add extra cilantro and lime. This family style acorn squash recipe keeps you full and happy without a heavy feel.
Written by Linda for Cook Daily Recipe. See more at https://www.cookdailyrecipes.com
Leave a Comment