Stuffed Winter Squash with Savory Bacon & Apples

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Last Updated on October 15, 2023

I love it when fall hits and winter squash is abundant. There are many different types of squash that you can stuff, but I really enjoy stuffing acorn and carnival squash.  This stuffed winter squash recipe is complaint for the autoimmune protocol, and is paleo, GAPS, and SCD legal.

stuffed winter squash recipe

Stuffed Winter Squash

This stuffed winter squash recipe is a hearty main dish full of fall flavors that my family enjoys. I can’t pass up the mini carnival or acorn squash when I see them at the store. They’re just so darn cute.

My acorn squash dish is easy to make and is a mix of savory and sweet flavors with warm spices. Perfect for an easy weeknight meal!

What Does Acorn Squash Taste Like?

Acorn squash is a versatile winter vegetable that tastes nutty, a little sweet, and slightly earthy. When cooked, the flesh of acorn squash becomes tender and creamy, with a hint of sweetness that intensifies its natural flavors.

You can use acorn squash in both savory dishes like soups or roasted vegetables, as well as sweet treats such as pies or breads. Acorn squash’s distinct taste adds depth to recipes while bringing warmth and comfort to your plate.

The Best Winter Squash to Stuff

Winter squashes are a wonderful choice for stuffing during the colder months. They not only add flavor and texture to your dish, but also serve as an edible vessel that holds all the delicious ingredients together.

When it comes to choosing the best winter squash for stuffing, there are a few varieties that stand out. For our stuffed winter squash recipe, we use acorn squash, but one of the other tyes of squash below would also work well.

  1. Acorn Squash: With its sweet and nutty flavor, acorn squash is a popular option for stuffing. Its small size makes it perfect for individual servings, and its ribbed shape adds visual appeal to your dish.
  2. Delicata Squash: Known for its creamy texture and mild sweetness, delicata squash is another great choice for stuffing. It has a thin skin that can be eaten along with the filling, making preparation easier.
  3. Butternut Squash: This classic winter squash offers a rich and slightly sweet taste that pairs well with various fillings. Its elongated shape provides ample space to stuff ingredients while retaining its firmness after baking.
  4. Carnival Squash: As its name suggests, this variety brings both color and flavor to your stuffed dish. Carnival squash has a slightly sweeter taste than acorn squash and features beautiful patterns on its skin.

stuffed winter squash

Why You’ll Love This Stuffed Winter Squash Recipe

Stuffed winter squash makes a great side dish, or it can even be used as a main course. It’s a one-dish meal and is so easy to make.

The warm flavors and tasty stuffing mixture make this stuffed squash recipe a family favorite, especially in the fall months. Give it a try; I know you will enjoy it!

How to Cut Acorn Squash

To cut and prepare acorn squash for stuffing, follow these steps:

  1. Wash the acorn squash under running water to remove any dirt or debris.
  2. Using a sharp chef’s knife, carefully slice off both ends of the squash.
  3. Stand the squash upright on one end and cut it in half lengthwise from top to bottom.
  4. Use a spoon or scoop to remove the seeds and stringy pulp from each half of the squash.

acorn squash

Prepping Acorn Squash to Stuff

Before you stuff the acorn squash, you need to bake it at an oven temperature of 375 degrees until they are fork tender, following the instructions below.

  1. Place the hollowed-out halves of the squash onto a baking sheet lined with parchment paper or aluminum foil.
  2. Brush the inside with melted coconut oil and sprinkle with cinnamon.
  3. Place squash in a baking dish cut side up and bake 30-40 minutes, or until they pierce easily with a fork.

Stuffed Winter Squash Ingredients

To make this stuffed winter squash recipe, you will need the following ingredients. You can find the precise measurements on the recipe card at the bottom of this post.

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I like to use unsweetened dried cherries. It can be difficult to find dried cherries without sunflower or safflower oil and added sugar but these dried cherries from Trader Joes fit the bill. To bring a little burst of sweetness to them, I like to soak them in a little apple juice.

  • unsweetened dried cherries
  • no-sugar added apple juice
  • 3 medium acorn or carnival squashes
  • melted coconut oil (or you can use avocado or olive oil)
  • cinnamon for sprinkling, plus more (see recipe card)
  • uncured bacon
  • diced onion
  • diced celery
  • small chopped mushrooms
  • 2 apples, peeled and diced
  • ground beef, or 1 lb. ground beef and 1 lb. ground pork
  • garlic cloves, pressed or minced
  • dried sage (or fresh sage)
  • dried thyme (or fresh thyme)

How to Make Stuffed Winter Squash

  1. Start by soaking the dried cherries in In a small bowl of apple juice and set aside.
  2. Preheat oven to 375F.
  3. Next, slice the squash in half and scoop out the seeds.
  4. Brush the inside of the squash halves with melted coconut oil and sprinkle with cinnamon.
  5. Place the squash on a sheet pan cut side up and bake in a preheated oven for 30-40 minutes, or until they pierce easily with a fork (cook time may vary, so check at 30 minutes).
  6. Meanwhile, while the squash roasts, make the filling. In a large skillet, cook diced bacon on medium-high heat until crispy. Remove bacon to a paper towel-lined plate and set aside. Remove all but 2-3 tablespoons of fat from pan and discard or save for another use.
  7. Add the small pieces of onion, celery, mushrooms and apples to pan and saute on medium low until softened.
  8. Add ground beef (or beef and pork) and break up with large spoon, until cooked through.
  9. Add minced garlic, sage, thyme and cinnamon and stir well. Remove from heat.
  10. Drain dried cherries (discarding apple juice) and add to the pan, along with the cooked bacon and stir well.
  11. When squash is tender, remove from oven and scoop filling into the cavity of each squash half.
  12. You can serve immediately or pop back into the oven to heat through for about 5 minutes.

Stuffed Squash Recipe Variations

My family loves this stuffed winter squash recipe just as it is, but if you’d like to experiment with different flavors, here are some add-in options that you can play with.

Note: Not all these suggestions are AIP complaint.

  • Nutmeg and allspice (not AIP)
  • Add black pepper (early AIP reintro)
  • Dried cranberries instead of dried cherries
  • Toasted pecans (not AIP)
  • Fresh herbs
  • Toasted Pine nuts (not AIP)
  • Italian sausage (or chicken sausage) instead of ground beef or ground pork (or a combination of any of the three)
  • Top with sprinkled parmesan cheese, goat cheese, or feta cheese (not AIP)

Storing Leftover Stuffed Winter Squash

To store leftover stuffed acorn squash, follow these simple steps:

  1. Let the stuffed acorn squash cool completely before storing it.
  2. Place the leftovers in an airtight container to maintain freshness and prevent any odors from spreading in your refrigerator.
  3. Label the container with the date to keep track of its freshness.
  4. Store the container in the refrigerator for up to 3 days.

Reheating Stuffed Winter Squash

When you’re ready to enjoy your leftovers, here’s how you can reheat them:

  1. Preheat your oven to 350°F (175°C).
  2. Remove the stuffed acorn squash from its storage container and place it on a baking sheet.
  3. Cover loosely with foil to prevent excessive browning or drying out while reheating.
  4. Bake for approximately 15-20 minutes or until heated through.

What Goes Well with Acorn Squash

This stuffed acorn squash recipe is a complete meal, but some people will still want to make a side to accompany it.

  • Roasted Brussels Sprouts: The earthy flavor of roasted Brussels sprouts complements the sweetness of the stuffed acorn squash perfectly. Plus, it adds a nice crunch to your meal.
  • Garlic Mashed Potatoes: Creamy garlic mashed potatoes create a comforting and savory side dish for the flavorful stuffed acorn squash. If you cannot eat nightshade foods, consider making mashed white sweet potatoes or malanga instead.
  • Sautéed Spinach: Adding this green leafy vegetable as a side not only enhances the visual appeal but also balances out the richness of the stuffed acorn squash with its bold taste.

FAQ About Cooking Winter Squash

Is Acorn Squash Good for You?

Acorn squash is a very nutritious vegetable with a good amount of dietary fiber, which promotes digestive health and helps you feel full longer. Additionally, it contains vitamins A, C, and B6 along with minerals like potassium and magnesium.

The creamy orange flesh of acorn squash indicates the presence of beta-carotene, an antioxidant that supports immune function and eye health. This nutrient-rich vegetable also offers anti-inflammatory properties due to its high content of antioxidants.

Do you peel winter squash before cooking?

When baking acorn squash, it is not necessary to peel the skin before cooking. The outer skin acts as a protective layer during the baking process, helping to keep the flesh moist and preventing it from drying out.

Additionally, keeping the skin intact helps retain the nutrients present in the squash. Furthermore, leaving the skin on simplifies preparation by eliminating the need for peeling, saving you time and effort in the kitchen.

How do you know when acorn squash is done cooking?

When the baked acorn squash is done, it will be fork-tender.

What meat goes well with acorn squash?

Stuffed acorn squash tastes great with ground beef, ground pork, and even italian sausage.

Do you eat the skin of stuffed squash?

The skin of an acorn squash becomes tender and edible when baked, adding a delightful texture and flavor to your dish.

Which winter squash has edible skin?

While many winter squashes have tough skins that need to be peeled before cooking, there are some varieties that actually have edible skin when cooked. These include delicata squash, acorn squash, and kabocha squash.

If you love squash, check out these spaghetti squash recipes.

Print

Winter Squash with Savory Bacon & Apple Stuffing (AIP, Paleo, GAPS, SCD)

  • Author: Jen/ My BIG FAT Grain Free Life

Ingredients

Units Scale
  • 1/2 cup unsweetened dried cherries
  • 1/2 cup no sugar added apple juice
  • 3 small to medium acorn or carnival squash
  • 2 tablespoons melted coconut oil
  • cinnamon for sprinkling, plus more (see below)
  • 8 oz. bacon
  • 1 onion, diced
  • 1 1/2 cups diced celery
  • 16 oz. mushrooms, diced
  • 2 apples, peeled and diced
  • 2 lbs. ground beef, or 1 lb. ground beef and 1 lb. ground pork
  • 2 cloves garlic, pressed or minced
  • 1 Tablespoon dried sage
  • 1 Tablespoon dried thyme
  • 1 Tablespoon + 1 teaspoon cinnamon

Instructions

  1. In a small bowl, soak dried cherries in apple juice and set aside.
  2. Preheat oven to 375F.
  3. Slice squash in half and scoop out the seeds.
  4. Brush the inside with melted coconut oil and sprinkle with cinnamon.
  5. Place squash in a baking dish cut side up and bake 30-40 minutes, or until they pierce easily with a fork.
  6. Meanwhile, make filling. In a large saute pan with sides, cook diced bacon on medium heat until crispy. Remove bacon to a paper towel-lined plate and set aside. Remove all but 2-3 tablespoons of fat from pan and discard or save for another use.
  7. Add onion, celery, mushrooms and apples to pan and saute on medium low until softened.
  8. Add ground beef (or beef and pork) and break up with large spoon, until cooked through.
  9. Add minced garlic, sage, thyme and cinnamon and stir well. Remove from heat.
  10. Drain dried cherries (discarding apple juice) and add to the pan, along with the cooked bacon and stir well.
  11. When squash is tender, remove from oven and scoop filling into squash cavity.
  12. You can serve immediately or pop back into the oven to heat through for about 5 minutes.

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