Sweet Potato Stuffed Squash
Sweet potato stuffed acorn squash combines roasted squash with a sweet, nutty filling of honey, orange juice, and toasted almonds, perfect for cozy dinners or holiday gatherings.
Ingredients
Instructions
- Cut each acorn squash in half from the bottom end to the stem end.
- Remove the seeds from each squash half and sprinkle with salt.
- Place the squash halves, cut side down, in a shallow pan.
- Add boiling water to the pan to a depth of 1/2 inch.
- Bake at 350°F for 40 minutes or until the squash is tender.
- Pour off the water and turn the squash halves upside down.
Tips & Substitutions
For added flavor, consider drizzling the squash with olive oil and herbs before baking. If you don't have acorn squash, butternut squash can work well as a substitute. When preparing sweet potatoes, try steaming them for a fluffier texture. For those who enjoy a hint of sweetness, adding a dash of cinnamon to the filling can be delightful. This recipe can easily be adjusted to make a larger batch, similar to Crowd Size Potato Salad.
Serving Suggestions
These sweet potato stuffed squashes make a lovely centerpiece for a fall dinner. Serve alongside a simple green salad or roasted vegetables for a balanced meal. A dollop of Greek yogurt or a sprinkle of feta can add creaminess and a savory touch. For a unique dessert pairing, consider serving with Ice Cream From Instant Pudding for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally. If freezing, wrap the stuffed squash tightly in plastic wrap and foil; they can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Stuffed Squash contains roughly 453 calories, with 3g protein, 104g carbohydrates, and 6g fat. It is an excellent source of vitamin C (51% of the Daily Value). Note that it is relatively high in sodium, at 1787mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the melted butter with a plant-based alternative, such as coconut oil or vegan butter. You can also use maple syrup instead of honey for sweetness. The filling will still be delicious and satisfying without compromising on flavor.
What can I use instead of orange juice?
If you don’t have orange juice on hand, you can substitute it with apple juice or lemon juice for a different flavor profile. Apple juice will add sweetness, while lemon juice will provide a nice tartness. Both alternatives will complement the sweet potatoes well.
How do I know when the squash is done baking?
The squash is done baking when it is tender and easily pierced with a fork. You can also check by gently squeezing the outer skin; it should give slightly without being mushy. Baking times may vary depending on the size of the squash, so keep an eye on them during the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).