Roasted Vegetable Stuffed Acorn Squash


One stuffed acorn squash quarter on a plate, showing the tender squash, burst tomatoes, wilted spinach, golden brown pine nuts, and crumbled goat cheese. 


  • ¼ cup pine nuts
  • 1 medium acorn squash, quartered and seeds removed
  • 1 large orange, yellow or red bell pepper, diced
  • 1 large red onion, diced
  • 1-pint grape tomatoes
  • ¼ cup extra virgin olive oil
  • 1 ¼ teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 big handfuls baby spinach (about 2 packed cups)
  • 2 ounces goat cheese (chevre)


  • Preheat oven to 400°F. Set a small dry skillet over medium high heat. Add the pine nuts and stir and toss continuously for 3 to 5 minutes until they turn golden brown and fragrant. Remove from the heat.
  • Place the quartered squash flesh side up on one side of the baking sheet. Add the pepper, onions, and grape tomatoes to the other side. Drizzle everything 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, then spread everything out in a single layer and flip the squash quarters over so one side of 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. Once it's done roasting, insert a fork into the flesh of the squash to make sure it's tender and cooked through before moving onto the next step.
  • Add the spinach to the tomato and onion mixture and use a 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.
  • 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.

This recipe is courtesy of