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Acorn Squash Stuffed with Everything Nice

  • Author: One Lovely Life, adapted from The Kitchn
  • Yield: 4 1x


  • 1 acorn squash, halved lengthwise and seeds removed*
  • 1 1/2c bite-sized bread cubes (use a good, crusty bread)
  • 2 slices bacon, cooked and crumbled
  • 3/4c grated gruyere cheese
  • 3 Tbsp milk
  • 1/2 Tbsp fresh thyme (or 1/2 tsp dried)
  • 1/2c diced onion
  • olive oil
  • salt and pepper


  1. In a small pan, saute onion in a small drizzle of olive oil until tender.
  2. While onion is cooking, brush or drizzle acorn squash with olive oil and sprinkle generously with salt and pepper.
  3. In a medium bowl, combine bread cubes, bacon, gruyere, milk, thyme, and cooked onion. Add a generous sprinkle of salt and pepper. Divide stuffing in half and pack into the hollowed out center of each squash half. Place stuffed squash upside-down on a cookie sheet sprayed with nonstick spray or lined with parchment paper.
  4. Bake at 400 degrees 45-55 minutes, or until stuffing is browned and squash is tender when pricked with a fork. If, after 25-30 minutes, the cheese is beginning to brown too quickly, add a small drizzle of water to the pan.
  5. Cut each half in half again to serve in wedges.


*If the seed pocket is quite small in your squash, you may need to scoop out a little extra flesh to make room for all of the stuffing. I didn’t need to do this, but each squash is different.