Cranberry and Pecan Stuffed Acorn Squash

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted acorn squash halves filled with a savory-sweet stuffing of cranberries, pecans, and herbs, offering a festive vegetarian side. This American-inspired Thanksgiving recipe (vegetarian), ready in about 65 minutes, pairs acorn squash, olive oil, fresh thyme leaves 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.

Prep: 20 min Cook: 45 min Serves 4 American cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, halved and seeded acorn squash
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/2 cup dried cranberries
1/2 cup, chopped pecans
2 small, finely chopped shallots
2 cloves, minced garlic cloves
1/2 cup breadcrumbs
1/4 cup vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Brush 2 halved and seeded acorn squash generously with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place cut side down on a baking sheet and roast for 30 minutes until tender.
Step 2: Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 2 finely chopped shallots and 2 minced garlic cloves for 3 minutes until fragrant and translucent.
Step 3: Add 1/2 cup chopped pecans, 1/2 cup dried cranberries, 1 tablespoon fresh thyme leaves, and 1/2 cup breadcrumbs to the skillet. Stir in 1/4 cup vegetable broth and cook for 2 minutes until the mixture is moist and combined. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
Step 4: Flip the roasted acorn squash cut side up and fill each half with the cranberry-pecan stuffing. Return to the oven and bake for another 15 minutes until the top is golden and heated through.