Chestnut and Mushroom Stuffed Acorn Squash

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Roasted acorn squash halves filled with a savory chestnut and mushroom mixture, a hearty vegetarian side perfect for holiday gatherings. This American-inspired Christmas recipe (vegetarian), ready in about 65 minutes, pairs acorn squash, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 2 lbs each) acorn squash
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 8 oz, diced cremini mushrooms
• 1 medium, finely chopped shallot
• 2, minced garlic cloves
• 1 cup, chopped cooked chestnuts
• 1 tbsp, chopped fresh sage leaves
• 2 tbsp, chopped fresh parsley
• 1/4 cup vegetable broth
• 1/2 cup dry bread crumbs
• 1/4 cup (optional) grated Parmesan cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Cut 2 medium acorn squashes in half lengthwise and scoop out seeds. Brush the cut sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut side down on a baking sheet and roast for 30-35 minutes until tender when pierced with a fork.
2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped shallot and sauté for 2 minutes until translucent.
3. Step 3: Add 8 oz diced cremini mushrooms and cook for 6-7 minutes until browned and moisture evaporates. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup chopped cooked chestnuts, 1 tbsp chopped fresh sage, 2 tbsp chopped fresh parsley, and 1/4 cup vegetable broth. Cook for 3 minutes until mixture is moist but not wet.
5. Step 5: Remove skillet from heat and stir in 1/2 cup dry bread crumbs and 1/4 cup grated Parmesan cheese (if using). Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Turn roasted acorn squash halves cut side up and spoon the chestnut mushroom stuffing evenly into each cavity. Return to oven and bake for an additional 10 minutes until the tops are golden and filling is heated through.
7. Step 7: Serve warm as a festive vegetarian side dish.