Twice Baked Acorn Squash is an ideal fall recipe. The acorn squash is baked, scooped out of the shell, and mixed with bell peppers, onions, brown sugar and parmesan cheese. The mixture is then placed back into the squash shells and baked again!
This twice-baked acorn squash recipe can be made ahead of time without losing any of the delicious flavor. It will make a great side dish for your fall dinners and it’s perfect for your Thanksgiving table as well. You can actually make this ahead of time and freeze it up to 2 -3 months out, which is a huge help during the holiday meal crunch! Easy, delicious and freezer friendly. It is everything you need in one perfect dish!
If you like Twice Baked Acorn Squash, you may also like Twice Baked Sweet Potatoes. If you have extra acorn squash you might want to bake Acorn Squash Bread.
Roasted Butternut Squash, Baked Butternut Pasta and Gnocchi with Butternut Squash Bechamel Sauce are some other ways to enjoy the fall squash.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Look for acorn squash that feels heavy for its size and has a smooth, dull skin without any soft spots. Store acorn squash in a cool, dark place for up to a month. Once cut, wrap it in plastic wrap and store it in the fridge for up to 5 days. Read Picking a Ripe Acorn Squash for some tips on picking a good one.
- Always opt for freshly grated parmesan cheese over pre-packaged ones, as it will melt better and offer a richer flavor.
- Always taste your filling mixture before stuffing it back into the acorn squash. This allows you to adjust the seasonings according to your preference.
SPECIAL EQUIPMENT NEEDED:
- Baking sheet for roasting the acorn squash in the oven. If you don’t have one, an oven-safe baking dish or roasting pan can be used.
- Parchment paper makes for easy cleanup and ensures that the acorn squash doesn’t stick to the baking sheet. If you don’t have parchment paper, you can lightly grease the baking sheet with some oil or use a silicone baking mat.
- Large skillet for sautéing the onions and bell peppers.
- Mixing bowl to combine the scooped-out squash with the sautéed veggies and other ingredients. A medium bowl to large bowl is best.
- Spoon or scoop to scoop out the flesh of the baked acorn squash. A regular spoon will work, but an ice cream scoop can make the job easier and more efficient.
INGREDIENT SUBSTITUTIONS:
- While the recipe calls for yellow onions, you can use shallots for a milder flavor. Use red onion or green onion for a pop of color.
- If you want a deeper flavor, dark brown sugar can be used instead of light brown sugar. For a healthier alternative, consider using honey or maple syrup.
- You can use unsalted butter to control the saltiness of the dish or replace it with olive oil for a different flavor and a healthier alternative.
- Butternut squash or delicata squash can be used as alternatives if that is what you find at the farmers’ market. The flavors and textures of these squashes are close to acorn squash but the cooking times will be different.
- Green and red bell peppers can be substituted with yellow or orange bell peppers.
- Romano or Asiago cheese can be used in place of parmesan for a similar salty and nutty flavor.
HOW TO STORE TWICE BAKED ACORN SQUASH:
- You can store the squash in the refrigerator for up to 3-4 days. Once cooled, place the Twice Baked Acorn Squash in an airtight container or wrap them individually with plastic wrap or aluminum foil.
- Twice Baked Acorn Squash can be frozen for up to 2-3 months. Make sure it is completely cooled before preparing them for freezing. This helps prevent ice crystals from forming inside.Wrap each half separately in plastic wrap or aluminum foil. Place the wrapped halves in a freezer-safe container or a zip-top freezer bag. If using a bag, squeeze out as much air as possible before sealing.
- Defrost the squash overnight in the refrigerator.
HOW TO REHEAT TWICE BAKED ACORN SQUASH:
- To reheat the squash in the oven, preheat your oven to 375°F (190°C). Place the acorn squash halves on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for 15-20 minutes or until warmed through.
- To reheat the squash in a microwave oven, place the acorn squash on a microwave-safe plate and cover it with a microwave-safe lid or wrap. Heat on medium power in 1-2 minute intervals, checking and stirring (if needed) in between, until warmed through.
Line a baking sheet with foil or parchment paper and either spray with baking spray or spread with a little vegetable oil. Place the squash halves flesh side down onto the baking sheet. Bake for about 45 minutes until the squash is cooked through and soft. Remove from the oven and cool slightly.
In a large skillet, melt the butter over medium low heat. Add the green bell pepper and red pepper to the pan and cook for 3 minutes, stirring occasionally. Add the onion to the pan and cook for an additional 2 minutes.
Scoop the cooked squash from the shells carefully so you do not pierce them. Leave about ¼ inch of thickness in the shell so it remains sturdy. You can mash the squash pulp with a potato masher or fork.
Add the peppers and onions to the squash along with the brown sugar and parmesan cheese. Add the salt and pepper to taste. Mix well with a rubber spatula, making the squash as smooth as possible.
Divide the acorn squash mixture evenly between the 4 squash shells.
Twice Baked Acorn Squash
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Ingredients
- 2 acorn squash, halved and seeded
- 2 tablespoons butter
- ¼ cup yellow onion, diced
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- ¼ cup parmesan cheese
- 1 tablespoon light brown sugar
- salt and black pepper to taste
Instructions
Pre-heat oven to 350 degrees.
Line a baking sheet with foil or parchment paper and either spray with baking spray or spread with a little vegetable oil.
Place the squash halves flesh side down onto the baking sheet. Bake for about 45 minutes until the squash is cooked through and soft. Remove from the oven and cool slightly.
While the squash roasts, In a large skillet, melt the butter over medium low heat. Add the green bell pepper and red pepper to the pan and cook for 3 minutes, stirring occasionally. Add the onion to the pan and cook for an additional 2 minutes. You want them to be soft but not browned.
Scoop the cooked squash from the shells carefully so you do not pierce them. Discard seeds. Leave about ¼ inch of thickness in the shell so it remains sturdy. You can mash the squash pulp with a potato masher or fork.
Add the peppers and onions to the squash along with the brown sugar and parmesan cheese. Add the salt and pepper to taste. Mix well with a rubber spatula, making the squash as smooth as possible.
Divide the acorn squash mixture evenly between the 4 squash shells.
Return the squash to a clean baking sheet. Bake for 20 minutes more until heated through and golden brown.
Notes
The squash can be frozen before the second baking. When you are ready to cook them, simply defrost them thoroughly and bake for 20 minutes.
2 comments
My Farm Journal recipe is nearly identical but uses cheddar cheese. And like to cook it all together in a baking dish. Family favorite for the last 48 years!
Hi Ruth
Thats is so interesting because this was my Mom’s recipe and it is about as old as yours! I grew up eating this. It’s our family favorite too!