This Stuffed Acorn Squash with Kale & Creminis is a cozy, nutrient-packed dish that feels like a warm hug on a plate. The tender, caramelized squash cradles a hearty filling of earthy kale and savory cremini mushrooms, creating a perfect balance of textures. Each bite offers a delightful mix of sweet, nutty, and umami flavors that will leave you craving more. Ready in just under an hour, it’s a fuss-free meal that’s as satisfying as it is wholesome.
What makes this recipe truly special is its versatility—it’s a showstopper for dinner parties or a comforting weeknight treat. The creamy squash pairs beautifully with the slightly crispy kale and meaty mushrooms, while a hint of herbs adds a fresh, aromatic finish. Whether you’re a seasoned cook or just starting out, this dish is sure to impress with its simplicity and depth of flavor. It’s a celebration of fall’s best ingredients, all in one delicious package.
Ingredients for Stuffed Acorn Squash with Kale & Creminis
- 2 small acorn squashes (or 1 large one)
- ½ cup uncooked millet (quinoa or rice can be substituted)
- 2 tablespoons olive oil (divided)
- 1 shallot, chopped
- 1 garlic clove, minced
- 1.5 cups cremini mushrooms, chopped (button mushrooms work too)
- 2 tablespoons sherry vinegar (balsamic vinegar can be substituted)
- 2 cups chopped kale (spinach or Swiss chard are alternatives)
- ¼ cup chopped fresh sage (1 teaspoon dried sage if fresh isn’t available)
- ⅓ cup toasted pecans (walnuts or almonds can be used)
- ⅓ cup dried cranberries (raisins or chopped apricots are substitutes)
- ¼ cup chopped chives
- Salt and pepper, to taste
- Optional: sprinkling of asiago cheese (parmesan or feta work too)
- Optional: drizzle of honey on top
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the squash: Slice the acorn squash in half and scoop out the seeds. You can leave them in halves or cut into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast flesh side down for 20 minutes, then flip and roast flesh side up for another 20-30 minutes, or until fork-tender and golden brown. Remove from the oven and set aside.
- Cook the millet: Place ½ cup millet in a small saucepan. Toast over low heat for a few minutes until fragrant. Add 1 cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes (check at the last 5 minutes to prevent burning). Turn off the heat and let it sit, covered, for 10 minutes. Fluff with a fork and set aside.
- Prepare the filling: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot and a pinch of salt. Cook until softened, then add the mushrooms, garlic, another pinch of salt, and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.
- Add flavor: Stir in the sherry vinegar, then add the kale and chopped sage. Cook until the kale wilts down.
- Combine ingredients: Add the cooked millet, toasted pecans, dried cranberries, and chives to the skillet. Stir well, taste, and adjust seasoning with salt and pepper.
- Assemble: Scoop the filling onto the roasted squash halves or wedges.
- Optional finishing touches: Sprinkle with asiago cheese and place under the broiler for 1-2 minutes to melt. Drizzle with honey before serving, if desired.
Perfect Pairings: Serving Suggestions
This stuffed acorn squash is a hearty dish on its own, but it pairs beautifully with a light side salad or a bowl of creamy soup. For a complete meal, try serving it with a citrusy arugula salad or a roasted butternut squash soup. A glass of crisp white wine or sparkling water with lemon also complements the earthy flavors perfectly.
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste or pantry staples. Swap the millet for quinoa or farro, or use walnuts instead of pecans. For a vegan option, skip the cheese or use a plant-based alternative. If you’re not a fan of kale, spinach or Swiss chard works just as well. Experiment with different dried fruits like apricots or cherries for a unique twist!
Quick Tips for Time-Saving Success
To save time, roast the squash and cook the millet ahead of time. Store them separately in the fridge for up to 2 days. When ready to serve, simply reheat the squash in the oven and warm the millet mixture in a skillet. You can also pre-chop the veggies the night before to streamline the cooking process.
Storage & Reheating Made Simple
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed squash in a 350°F oven for 10-15 minutes or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, though the oven method helps retain the squash’s texture better.
Equipment Essentials for This Recipe
You’ll need a sharp knife for slicing the squash, a baking sheet for roasting, and a large skillet for the filling. A small saucepan is perfect for cooking the millet, and a wooden spoon or spatula will help you stir the filling without scratching your skillet. If you’re adding cheese, a broiler-safe dish is a must for that melty finish!
Stuffed Acorn Squash w/ Kale & Creminis
Ingredients
- 2 small acorn squashes, or 1 large one
- ½ cup uncooked millet
- 2 tablespoons olive oil
- 1 shallot, chopped
- 1 clove garlic, minced
- 1.5 cups cremini mushrooms, chopped
- 2 tablespoons sherry vinegar
- 2 cups chopped kale
- ¼ cup chopped fresh sage
- ⅓ cup toasted pecans
- ⅓ cup dried cranberries
- ¼ cup chopped chives
- salt, pepper optional: sprinkling of asiago cheese drizzle of honey on top
Instructions
- Preheat oven to 425 degrees F. Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for 20 minutes, flip them over and roast them flesh side up for another 20-30 minutes or until fork-tender and golden brown. Remove from oven and set aside.
- Cook the millet: Place ½ cup millet into a small saucepan. Turn the heat on low and toast it for a few minutes, until slightly fragrant, but not burned. Add 1 cup of water, a big pinch of salt and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes (check at the last 5 to make sure it’s not burning to the bottom of the pan). Turn heat off and let it sit for another 10 minutes (still covered). Fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally. Add the sherry vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked millet, pecans, cranberries and chives. Taste and adjust seasoning.
- Scoop the filling onto the roasted squash and serve. Optional: sprinkle with cheese and place under the broiler for a minute or two to melt it. We also enjoyed this with a drizzle of honey.