Acorn Squash Stuffed with Tomatoes, Spinach and Goat Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people, as a main
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Calories
3083 kcal
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Course
Side Dish
Acorn Squash Stuffed with Tomatoes, Spinach and Goat Cheese
Description
The recipe begins by toasting pine nuts in a skillet for nutty flavor. Acorn squash quarters, peeled of seeds, roast alongside diced bell pepper, red onion, and grape tomatoes on a baking sheet with olive oil and dried oregano, basil, thyme, salt, and pepper. The squash is placed flesh side up and flipped during roasting to cook evenly at 400°F for about 40 minutes. The vegetables roast until tender and caramelized.
The combination results in a dish layered with sweet roasted vegetables and the firm texture of the cooked squash. The inclusion of fresh baby spinach and crumbled goat cheese adds green freshness and creamy tang to balance the natural sweetness. Pine nuts contribute a toasted crunch.
Serving this stuffed squash makes a rustic, flavorful accompaniment or vegetarian main. It can be easily scaled by adjusting squash portions or wedges. Substitutions such as pecans or hazelnuts for pine nuts and feta cheese for goat cheese provide flexibility.
For large squash, cutting into more wedges helps ensure even cooking. Roasting the squash ahead of other vegetables shortens overall cooking time if needed.
Ingredients
- 1/4 cup pine nuts
- 1 acorn squash quartered and seeds removed, medium
- 1 orange yellow or red bell pepper, diced, large
- 1 red onion diced, large
- 1 pint grape tomatoes
- 1/4 cup extra virgin olive oil
- 1 1/4 teaspoons oregano dried
- 1 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 3 baby spinach about 2 packed cups, big handfuls
- 2 ounces goat cheese (chevre)
Instructions
- Heat the oven and toast the pine nuts. Set the oven to 400°F and let it warm up while you toast the pine nuts. Set a small dry skillet over medium high heat. Add the pine nuts. Stir and toss the pine nuts continuously for 3 to 5 minutes until they turn golden brown and fragrant. Remove from the heat.
- Roast the vegetables. Place the quartered squash flesh side up on one side of the baking sheet. Add the diced pepper, diced onions, and grape tomatoes to the other side. Drizzle all of the vegetables with olive oil and season with oregano, basil, thyme, salt, and pepper. Make sure you really rub the seasoning into the flesh of the squash. Use your hands to mix the tomatoes, onions, and peppers together. Spread everything out onto a single layer on the sheet pan and flip the squash quarters over so some of the flesh is touching the sheet pan. Place in the oven for 40 minutes, tossing halfway through and flipping the squash to the other flesh side.
- Test the squash. Pull the sheet pan out of the oven. Insert a fork into the flesh of the squash to make sure it's tender and cooked through before moving onto the next step.
- Wilt the spinach. Add the spinach to the tomato and onion mixture and use your spatula to fold it together as much as you can. You want to make sure the spinach is coated in the oil and vegetable juices (leave the squash alone). The spinach should wilt under the heat of the vegetables, but if it doesn't return the pan to the oven for about 5 minutes. Remove from oven, give the spinach a good stir with the tomato-onion mixture one or two more times.
- Serve. Remove from the oven. Place the squash quarters on individual plates or on one large platter. Toss the vegetables on the sheet pan once again. Taste and add a little more salt and pepper if needed, then spoon the roasted vegetables over the squash quarters. Top with crumbled goat cheese and toasted pine nuts.
Notes
- If your squash is large, cut it into 8 wedges instead of 4 to ensure even cooking and serve more portions.
- Begin roasting the squash first, then add the other vegetables after about 15 minutes to synchronize cooking times.
- Substitute pine nuts with toasted pecans or hazelnuts if desired.
- Goat cheese can be replaced with feta cheese based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people, as a main
Amount Per Serving
Calories 3083 kcal
% Daily Value*
| Calories | 308.3kcal | 15% |
| Carbohydrates | 24.3g | 8% |
| Protein | 6.5g | 13% |
| Fat | 22.7g | 35% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 4.5g | 26% |
| Monounsaturated Fat | 12.2g | 61% |
| Cholesterol | 6.5mg | 2% |
| Sodium | 645.3mg | 27% |
| Potassium | 834.3mg | 18% |
| Fiber | 5.2g | 21% |
| Sugar | 7.8g | 16% |
| Vitamin A | 1694.2IU | 34% |
| Vitamin C | 47.9mg | 53% |
| Calcium | 109.4mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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