Caramelized Onion & Sage Stuffed Acorn Squash

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A comforting vegetarian main course featuring sweet roasted squash filled with aromatic caramelized onions and fresh sage, perfect for fall dinners. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs acorn squash, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1.5 lbs each) acorn squash
• 2 tbsp olive oil
• 1 large, thinly sliced yellow onion
• 1/4 cup, finely chopped fresh sage leaves
• 1/2 cup vegetable broth
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut each squash in half lengthwise, scoop out seeds and stringy pulp, then brush cut sides with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
2. Step 2: Place squash cut-side down on a parchment-lined baking sheet and roast for 25 minutes until tender when pierced with a fork.
3. Step 3: While squash roasts, heat remaining 1 tbsp olive oil in a medium skillet over medium heat. Add sliced onions and cook for 12-15 minutes, stirring occasionally, until deeply golden and caramelized.
4. Step 4: Stir in chopped sage and balsamic vinegar, then cook for 1 minute until fragrant. Add vegetable broth and simmer for 3 minutes until reduced by half and slightly thickened.
5. Step 5: Remove squash from oven, flip cut-side up, and spoon onion mixture evenly into each cavity. Return to oven for 5 minutes to heat through.