Stuffed Acorn Squash Recipe with Ground Beef

The Moroccan-inspired filling has the perfect balance of savory, sweet and gently spicy flavors. You can also make this stuffed acorn squash with ground turkey, chicken, lamb or plant-based ground, making it easy to adapt for different dietary needs.

With its colorful filling and creamy topping, this hearty, protein-packed stuffed squash makes a cozy fall dinner or a beautiful holiday main dish. It is also easy to adapt for vegetarians and vegans, so no one is left with an afterthought on their plate.

🔎 Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Acorn Squash: Choose small to medium squash so each half makes a generous individual serving. The skin helps the halves hold their shape and does not need to be peeled. Small butternut squash, delicata squash and kabocha squash can be used.
• Ground Beef: I prefer lean ground beef so the filling is hearty without becoming greasy. Ground turkey, chicken or lamb also work well.
• Plant-Based Ground: Use an equal amount of unseasoned plant-based ground and cook it according to the package directions. Check the label if you need the dish to be vegan or gluten-free.
• Onion, Garlic and Tomato Paste: These ingredients build the savory base of the filling. Briefly cooking the tomato paste concentrates its flavor and removes its raw edge.
• Spices: Cinnamon, cumin, paprika and cayenne give the filling warmth, earthiness and a little heat.
• Pistachios: Pistachios add crunch and richness. Chopped walnuts, pecans or pepitas are good substitutes.
• Dried Fruit: Golden raisins and dried cranberries provide little pops of sweetness and acidity. Regular raisins or chopped dried cherries can be substituted.
• Fresh Herbs: Mint and parsley brighten the rich filling. Add them at the end so they keep their fresh flavor.
• Whipped Goat Cheese: This optional topping adds a creamy, tangy contrast. You can use Greek yogurt, plant-based yogurt or cashew cream instead.

🔎 How to Make Stuffed Acorn Squash

Scroll down to the printable recipe card below for detailed instructions and cooking times.

1. Roast the squash: Cut the squash in half and remove the seeds. Drizzle the cut sides with olive oil and season with a bit of cinnamon, salt and pepper. Roast at 425F until completely tender, about 40 to 45 minutes.

2. Sauté the aromatics: While the squash roasts, cook the onion until softened. Add the garlic and spices and cook briefly, just until fragrant.

3. Cook the ground beef: Add the beef and cook, breaking it into small crumbles, until browned and cooked through. Stir in the broth and tomato paste and cook for another minute or two.

4. Add some of the roasted squash: Scoop about 2 tablespoons of flesh from each squash half and fold it into the beef mixture. This adds flavor and keeps the filling moist.

5. Finish the filling: Remove the skillet from the heat and stir in the pistachios, dried fruit, mint and parsley.

6. Stuff and bake: Divide the filling among the squash halves. Return them to the oven at 375F for 5 to 8 minutes, or until everything is hot.

7. Add the topping: Serve with whipped goat cheese, yogurt or cashew cream, if desired.

✔ How to Make the Whipped Goat Cheese Topping

Whip: In a food processor or using a mixer, combine the goat cheese, cream cheese, honey, milk and a pinch of salt. Process or whip until smooth and creamy.

🔪 Chef Kathy’s Tips for the Best Stuffed Acorn Squash

• Roast the squash until fully tender. The second trip to the oven only heats the filling; it will not finish cooking the squash.
• Keep the beef in small crumbles. Smaller pieces fit neatly into the squash and give you meat, herbs, dried fruit and nuts in every bite.
• Fold in the herbs off the heat. Long cooking dulls the fresh flavor of mint and parsley.

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Tested in Kathy’s kitchen. What cooking means to me.

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🔎 What to Serve with Stuffed Acorn Squash

This ground beef stuffed acorn squash is satisfying enough to serve on its own or with a crisp green salad. It also makes a beautiful addition to a holiday meal alongside roast turkey, baked ham, butternut squash soup or roasted sweet potatoes.

✅ Make-Ahead, Storage, Freezing and Reheating

• Make Ahead: Roast the squash and prepare the filling 1-2 days ahead. Store them separately in airtight containers in the refrigerator. The whipped goat cheese can be made up to 3 days ahead.
• Storage: Refrigerate leftover stuffed acorn squash in an airtight container for 2 to 3 days.
• Reheating: Place the squash in a covered baking dish with a small splash of broth. Reheat in a 350F oven until hot.
• Freezing: Cool the stuffed squash completely and freeze it without the goat cheese topping for up to 2 months. Thaw overnight in the refrigerator before reheating.

💛 Conscious Bites

Your priorities, your recipe. Learn about Intentional Cooking.

Animal Welfare: If making this recipe with beef, look for a producer that is transparent about its animal-care and living standards, choosing the best option your budget allows. For a meat-free version, substitute an equal amount of unseasoned plant-based ground and use vegetable broth.

Stuffed Acorn Squash Recipe with Ground Beef

5 from 3 reviews

Chef Kathy McDaniel Developed & tested in her kitchen

Tender roasted acorn squash filled with warmly spiced ground beef, fresh herbs, dried fruit and pistachios. Use plant-based ground for an easy meatless variation.

Print Pin

Prep 15 minutes mins

Cook 1 hour hr

Total 1 hour hr 15 minutes mins

Makes 4 servings

Ingredients 

1x2x3x

For the Acorn Squash

• ▢ 2 small to medium acorn squash
• ▢ 2 to 4 tablespoons olive oil, or as needed
• ▢ ground cinnamon, to taste
• ▢ sea salt or Kosher salt, to taste
• ▢ ground black pepper, to taste

For the Ground Beef Filling

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, chopped
• ▢ 4 cloves garlic, minced
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon sweet paprika
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1 pound lean ground beef
• ▢ 1/4 cup beef broth, chicken broth or vegetable broth
• ▢ 1 tablespoon tomato paste
• ▢ salt and ground black pepper, to taste
• ▢ 1/4 cup shelled pistachios, chopped
• ▢ 1/4 cup golden raisins, roughly chopped
• ▢ 1/4 cup dried cranberries, roughly chopped
• ▢ 3 tablespoons fresh mint, chopped
• ▢ 3 tablespoons fresh parsley, chopped, plus more for garnish if desired

For the Optional Whipped Goat Cheese

• ▢ 8 ounces goat cheese, at room temperature
• ▢ 4 ounces cream cheese, at room temperature
• ▢ 2 tablespoons honey or maple syrup
• ▢ 1 tablespoon milk or unsweetened plant-based milk
• ▢ pinch salt

Instructions 

Make the Whipped Goat Cheese

1. Place the goat cheese, cream cheese, honey and milk in a food processor. Process until smooth and fluffy, about 2 to 3 minutes. Add a pinch of salt to taste.
2. Transfer to an airtight container and refrigerate until needed. Let it soften at room temperature before serving.

Roast the Acorn Squash

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
2. Using a sharp chef’s knife, cut each squash in half lengthwise from tip to stem. Scoop out the seeds and stringy fibers. If a half wobbles, trim a very thin slice from the rounded side to create a stable base without cutting through the flesh.
3. Place the squash cut-side up on the prepared pan. Drizzle with olive oil and season with cinnamon, salt and black pepper.
4. Roast for 40 to 45 minutes, or until the thickest part of the flesh is easily pierced with a fork or paring knife.

Make the Ground Beef Filling

1. While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic, cinnamon, cumin, paprika and cayenne. Cook, stirring constantly, until fragrant, about 30 to 60 seconds.
3. Add the ground beef. Cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
4. Reduce the heat to medium-low. Stir in the broth and tomato paste and cook for 1 to 2 minutes. Season with salt and black pepper to taste. Keep warm.

Stuff the Squash

1. Reduce the oven temperature to 375°F. Remove the roasted squash from the oven.
2. Scoop about 2 tablespoons of flesh from each squash half, leaving enough around the sides to keep the shells sturdy. Break the scooped squash into small pieces and fold it into the ground beef mixture.
3. Remove the skillet from the heat. Stir in the pistachios, golden raisins, cranberries, mint and parsley. Taste and adjust the seasoning.
4. Divide the filling among the squash halves, mounding it slightly if needed.
5. Return the stuffed squash to the oven and bake for 5 to 8 minutes, or until the squash and filling are hot.
6. Garnish with parsley and serve with whipped goat cheese, Greek yogurt, plant-based yogurt or cashew cream, if desired.

Chef’s Notes

• Ground Meat Options: Substitute 1 pound ground turkey, chicken or lamb. Cooking time will vary.
• Plant-Based Option: Substitute 1 pound unseasoned plant-based ground and cook it according to the package directions. Use vegetable broth, maple syrup and dairy-free topping ingredients for a vegan version.
• Dairy-Free Option: Skip the whipped goat cheese or use plant-based yogurt or cashew cream.
• Storage: Refrigerate leftovers for 2 to 3 days or freeze them without the topping for up to 2 months.
• Dietary: Gluten-free; dairy-free, vegetarian and vegan adaptable.

Nutrition

Calories: 730 kcal, Carbohydrates: 32 g, Protein: 38 g, Fat: 51 g, Saturated Fat: 21 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 22 g, Trans Fat: 1 g, Cholesterol: 129 mg, Sodium: 469 mg, Potassium: 745 mg, Fiber: 3 g, Sugar: 24 g, Vitamin A: 1788 IU, Vitamin C: 10 mg, Calcium: 183 mg, Iron: 5 mg

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This post was first published in 2018. The content and photos were updated in 2022. The content and recipe were updated in 2026.