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There’s something deeply comforting about stuffed acorn squash. The moment the scent of caramelized maple and roasted squash fills the kitchen, it just feels like fall. You know that cozy moment when the oven door fogs up your glasses and the house smells like a cross between pumpkin pie and roasted nuts? That’s what this recipe does, every single time.
This Stuffed Acorn Squash with Pumpkin Pie Spice Cous Cous, Pistachios, Cranberries, Chickpeas, and Feta is my cozy-season go-to. It’s a little sweet, a little savory, a little nutty, and full of texture. It’s one of those dishes that feels fancy enough for a holiday dinner but simple enough for a Tuesday night.
I first started making versions of this recipe years ago, back when I was experimenting with ways to use up all the squash a friend gave me from her garden. I remember lining them up on my counter, acorn, butternut, delicata, and wondering, what else can I do besides roast them or make soup? That’s when the idea of stuffing them came about. And once I did, I never looked back.
Table of Contents
Why I Love Stuffed Acorn Squash
To me, stuffed acorn squash is the perfect balance of comfort and creativity. It’s a recipe that looks elegant but is actually very forgiving, you can swap ingredients, adjust flavors, or make it ahead, and it still turns out delicious.
Here’s why I keep coming back to it year after year:
- It’s beautiful. The roasted squash halves become edible bowls, golden and slightly caramelized.
- It’s full of fall flavor. The pumpkin pie spice warms the cous cous while maple syrup and cranberries add subtle sweetness.
- It’s healthy and filling. You’ve got fiber, protein, healthy fats, and plenty of color on one plate.
- It makes amazing leftovers. Honestly, it might even taste better the next day.
And let’s not ignore the visual appeal. When you pull a tray of stuffed acorn squash out of the oven, it’s basically autumn on a platter.
A Cozy Fall Dinner or Holiday Side
I’ve made this dish for cozy weeknight dinners, but it truly shines at gatherings. One year, I brought it to a Friendsgiving potluck, and I’m not kidding, people skipped the turkey for seconds of the squash. It’s hearty enough for vegetarians and pairs beautifully with roasted chicken, salmon, or even a fall salad.
What I love most, though, is that it sparks conversation. There’s always someone who asks, “What’s in this filling? It’s amazing!” And then we end up talking about the pumpkin pie spice or how cous cous is so underrated.
That’s what food should do, connect people, surprise them, and make them feel cared for.
Let’s Talk Ingredients
Here’s what you’ll need for this recipe. The ingredients are simple, but each one adds something special.
For the squash:
- 2 large acorn squash, halved lengthwise
- 4 oz Olive oil, helps the squash roast beautifully and caramelize.
- 2 oz Maple syrup, adds sweetness and that cozy roasted glaze.
For the filling:
- 1 cup cous cous, I use pearled cous cous for a little extra texture, but any variety works.
- 1 teaspoon pumpkin pie spice, the secret ingredient that ties everything together.
- ½ cup pistachios, shelled- for crunch and richness.
- ½ cup dried cranberries, sweet- chewy, and colorful.
- 1 cup chickpeas, drained and rinsed- adds protein and makes it more filling.
- ½ cup feta cheese, crumbled- for tang and creaminess.
- Salt, to taste.
- Optional: pesto for drizzling.
That’s it! Simple, wholesome ingredients that come together in the most magical way.
How to Make Stuffed Acorn Squash
Let’s get to the best part, roasting and assembling!
Step 1: Roast the Acorn Squash
Preheat your oven to 400°F.
Cut the acorn squash in half lengthwise, and scoop out the seeds. (Tip: a grapefruit spoon works great here!)
Drizzle each half with olive oil and a touch of maple syrup. Use your hands to lather it evenly, get into the grooves and edges.
Then, place the squash halves cut side down on a parchment-lined baking sheet. This helps them steam slightly and caramelize at the same time. Roast for 40–45 minutes, until the flesh is tender and golden around the edges.
The smell at this point? Unreal. It’s sweet and toasty and makes the house smell like fall.
Step 2: Make the Cous Cous Filling
While the squash roasts, prepare the cous cous according to the package instructions. Once it’s fluffy and warm, stir in 1 teaspoon of pumpkin pie spice.
That one step adds so much depth. The cinnamon, nutmeg, and cloves make the cous cous taste slightly sweet and aromatic, like fall in a bowl.
Then, toss in the pistachios, dried cranberries, and chickpeas. Give it a quick stir. Taste and season lightly with salt if needed.
You’ll end up with a filling that’s nutty, chewy, spiced, and full of texture. It’s almost too good to wait, I usually sneak a spoonful before filling the squash.
Step 3: Assemble and Serve
Once the squash is done roasting, flip the halves over so the cavity is facing up. Spoon the cous cous mixture into each one, filling them generously.
Top with crumbled feta, it melts slightly into the warm cous cous. If you want an extra pop of color and flavor, drizzle with a bit of pesto before serving.
And that’s it! Your kitchen smells amazing, your plate looks gorgeous, and you’ve got a restaurant-worthy meal that took minimal effort.
Expert Tips & Tricks
After making this dish more times than I can count, here are a few things I’ve learned along the way:
1. Don’t skip the maple syrup
It caramelizes the squash and brings out its natural sweetness. Without it, the flavor is fine, but with it, it’s magic.
2. Use real pumpkin pie spice (or make your own!)
Pumpkin pie spice gives this dish its cozy depth. If you don’t have it, make your own blend using cinnamon, nutmeg, ginger, and allspice.
3. Add texture
The pistachios and cranberries are key. That crunch and chew balance the soft squash and cous cous.
4. Play with the toppings
A drizzle of pesto or balsamic glaze goes a long way. I’ve even added a spoonful of yogurt mixed with lemon zest once, surprisingly good!
5. Make it ahead
You can roast the squash and prep the cous cous filling the day before. Just store them separately and reheat before serving.
Ingredient Swaps & Variations
This recipe is endlessly adaptable. If you don’t have one of the ingredients, no problem! Here are some swaps I’ve tried (and loved):
- Cous cous → quinoa, farro, or bulgur for a heartier texture.
- Pistachios → walnuts, pecans, or pumpkin seeds if that’s what’s in your pantry.
- Cranberries → dried cherries or chopped apricots for a twist.
- Feta → goat cheese or vegan feta for different flavor profiles.
- Maple syrup → honey or brown sugar drizzle for caramelization.
The Friendsgiving Hit
One of my favorite memories tied to this stuffed acorn squash recipe was a Friendsgiving a few years back. I’d been asked to bring a vegetarian main, and I wanted something that felt festive but wasn’t just another casserole.
When I arrived with a tray of perfectly roasted acorn squash halves stuffed with colorful cous cous, everyone stopped and stared. “What is that?” someone asked.
By the end of the night, every single squash half was gone, and two people asked for the recipe. I remember one friend, a lifelong skeptic of “vegetarian food,” said, “I didn’t think I’d like this, but I went back for seconds.”
It’s those moments that make me love cooking. When something so simple can surprise people, that’s the magic.
Serving Ideas
Here’s how I love to serve this stuffed acorn squash:
- As a main dish: Just one half per person, served with a crisp arugula salad or roasted carrots.
- As a side dish: Perfect for Thanksgiving or Christmas. It pairs beautifully with roasted turkey, chicken, or glazed salmon.
- As meal prep: I make a batch on Sunday, store them in containers, and reheat one for lunch during the week. They reheat beautifully in the oven or microwave.
Bonus tip: Sprinkle a few pomegranate seeds on top before serving or drizzle with some cranberry sauce for a festive holiday touch!
Make-Ahead & Storage
One of the best parts about this recipe is how well it holds up.
- To make ahead: Roast the squash and prep the cous cous filling separately. Store both in airtight containers in the fridge for up to 2 days.
- To reheat: Warm the squash halves in a 350°F oven for about 10–15 minutes, or microwave for 1–2 minutes.
- To store leftovers: Keep them in the fridge for up to 3 days. They taste just as good reheated, sometimes even better because the flavors meld together.
FAQs
Can I eat the skin of acorn squash?
Yes! Once roasted, the skin becomes tender and completely edible. Some people prefer to scoop the flesh out, but I often eat the whole thing, it’s full of fiber and flavor.
Can I make this vegan?
Absolutely. Just skip the feta or use your favorite vegan alternative. You can even top it with toasted pumpkin seeds for extra crunch.
What’s the best substitute for cous cous?
Quinoa is my go-to. It’s gluten-free, high in protein, and works beautifully with the other ingredients.
Can I freeze it?
I don’t recommend freezing stuffed acorn squash since it can get watery when reheated. It’s best enjoyed fresh or within a few days.
What can I use instead of pumpkin pie spice?
Use a mix of cinnamon, nutmeg, and a pinch of ginger or allspice. You can adjust to your taste!
How to Make It Look Extra Special
If you’re serving this for guests or a holiday dinner, here are a few easy ways to make it shine:
- Garnish with fresh herbs like parsley or thyme.
- Add a drizzle of balsamic reduction or pesto for color.
- Serve on a large platter, with the cous cous spilling slightly over the edges for a rustic, abundant look.
- Sprinkle with pomegranate seeds or toasted nuts for texture and visual appeal.
It’s a dish that looks fancy, but doesn’t require any fancy techniques.
Health Benefits (Because It’s Nice to Know)
This stuffed acorn squash isn’t just cozy, it’s actually really good for you.
- Acorn squash is high in fiber, vitamin C, and potassium.
- Chickpeas add protein and help keep you full.
- Pistachios bring healthy fats and crunch.
- Cranberries add antioxidants and a sweet-tart pop.
- Feta gives you calcium and protein in a small amount.
And beyond all that, it’s just wholesome, real food that makes you feel good after eating it.
Hosting with Stuffed Acorn Squash
One of my favorite ways to share food is around a big table filled with friends, candles flickering, music playing softly in the background, and something delicious coming out of the oven. Over the years, I’ve learned that stuffed acorn squash is the kind of dish that turns any dinner into an occasion.
If you’re hosting a small fall gathering or holiday meal, this recipe is a game-changer. It looks stunning, like something that took hours to prepare, yet it’s incredibly simple to pull together. You can roast the squash ahead of time, prep the filling earlier in the day, and just assemble before guests arrive. It takes all the stress out of entertaining, which means you actually get to enjoy your own dinner party (imagine that!).
I love serving it family-style on a big wooden board or platter. The squash halves fit together so beautifully, almost like little golden bowls. I scatter a few extra pistachios and dried cranberries around the tray for color, drizzle everything with a little pesto, and let people serve themselves.
Here’s a little tip I’ve learned after many cozy dinner parties:
- Always light a candle or two before your guests arrive. The glow instantly makes the room feel welcoming.
- Pour yourself a glass of wine or cider before you start plating, cooking should feel like a joy, not a chore.
- And if you’re worried about presentation? Don’t be. Real food, shared with good people, is always beautiful.
There’s something really satisfying about watching people take that first bite, pause, and then smile, usually followed by a quiet, “This is amazing.” That’s when I know it’s all worth it.
My Go-To Fall Dinner Formula
If you love this stuffed acorn squash, here’s the formula I use all season long to create similar meals:
- Start with a seasonal veggie base.
- Acorn squash, butternut, sweet potatoes, or bell peppers.
- Add a grain.
- Cous cous, quinoa, or wild rice.
- Mix in flavor and texture.
- Something crunchy (nuts), something chewy (dried fruit), something creamy (cheese or a sauce).
- Finish with a sauce or drizzle.
- Pesto, tahini, yogurt, or balsamic reduction.
That’s it. Once you get the hang of this formula, the combinations are endless.
Try this Stuffed Acorn Squash
If you’re craving something cozy, colorful, and full of flavor, this Stuffed Acorn Squash is it. It’s the kind of dish that makes the whole house smell amazing, looks gorgeous on the table, and somehow feels special, even on a weeknight.
It’s one of those recipes I come back to every single fall. Not because it’s complicated or trendy, but because it’s comforting, nourishing, and always hits the spot.
So grab a couple of acorn squash next time you’re at the market. Roast them up, fill them with pumpkin-spiced cous cous, pistachios, cranberries, chickpeas, and feta, and see if it doesn’t make you fall in love with autumn all over again.
Recipe
Stuffed Acorn Squash with Pumpkin Pie Spice Cous Cous, Pistachios, Cranberries & Feta
Ingredients
- 2 acorn squash, halved lengthwise
- Olive oil
- Maple syrup
- 1 cup cous cous
- 1 teaspoon pumpkin pie spice
- ½ cup pistachios, shelled
- ½ cup dried cranberries
- 1 cup chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- Salt, to taste
- Optional: pesto for drizzling
Instructions
- Preheat oven to 400°F.
- Cut acorn squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil and maple syrup, then place cut side down on a baking sheet.
- Roast 40–45 minutes until tender.
- Cook cous cous according to package directions. Stir in pumpkin pie spice.
- Mix cous cous with pistachios, cranberries, and chickpeas.
- Fill roasted squash halves with cous cous mixture and top with feta.
- Season with salt and drizzle with pesto if desired.
- Serve warm and enjoy!
With Love,
Bri & Cat
Check out some of our other fall inspired recipes:
Easy 5-Hour Pumpkin Focaccia with Pumpkin Pie Spice
Cozy Sweet Potato Soup with Pumpkin and Coconut Milk
Easy Pumpkin Chocolate Chip Cookies: A Fall Baking Favorite
The Best Pumpkin Bread Recipe (Inspired by My Family Banana Bread)
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