Chorizo Stuffed Acorn Squash

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This Chorizo Stuffed Acorn Squash recipe is the perfect combination of savory and sweet flavors. Don’t let this one intimidate you! It’s one of the easiest recipes for a beginner cook to learn how to time two different cooking techniques.

Impress your friends and family with this exciting and delicious dish that is sure to become a fall favorite!

What You Need For Chorizo Stuffed Acorn Squash

• Acorn squash: for a family of four, each will get one half stuffed with the mixture
• Butter, unsalted
• Egg
• Brown sugar
• Soy sauce: I most often choose low-sodium
• Sriracha sauce: you can omit this if you don’t like the extra heat!
• Cilantro: it’s just got topping but if you buy it, read my post about storing and cooking with fresh herbs.
• Green onions: the topping that can liven up any dish!
• White onion: because why not as more flavor
• Bell pepper: choose any color you like. I recommend orange or red to provide  contrast against the squash.
• Jalapeño: cutting into it slowly will help you avoid the seeds.
• Ground Chorizo: You can choose alternatively use ground turkey, chicken or beef

Step-by-Step Directions for Chorizo Stuffed Acorn Squash

1. I recommend making a game plan for the acorn squash before you start this recipe. See variations and options below.
2. Prepare the vegetables by dicing the onion, bell pepper, and jalapeño. Set aside.
3. Slice the green onion and set aside.
4. Sauté the meat in a pan with 2 tbsp of butter. Start by placing the butter in the pan and allowing it to start melting on a medium heat.
5. Add the diced white onion, bell pepper and jalapeño and sauté for 3-4 minutes until fragrant
6. In a small bowl mix together the sugar, soy sauce, sriracha, and green onion.
7. Pour the sauce over the mixture and continue cooking until well mixed.
8. Crack the egg directly in the pan and gently scramble it into the entire mixture.
9. Once the squash is ready add a hearty scoop of the mixture into each half.
10. Top with cilantro or crushed, unsalted peanuts if desired.
11. Serve immediately and enjoy the sweet and spicy combination that’ll have you wanting to cook this again and again.

Cooking Shortcuts

Using shortcuts in your cooking can save time and effort while allowing for creative delicious and satisfying meals. You do not have to do everything from scratch all of the time!

• Precooked meat: Don’t have time or don’t feel confident in cooking raw meat yet? Use something that you just microwave or sauté to heat up
• Pre-cut vegetables (fresh or frozen): Practice your knife skills if you have the time or use pre-cut produce.
  • Frozen will work as well! Add it to the pan directly from frozen or heat it gently in the microwave before adding it in. Using frozen will likely yield extra water so just increase your cooking time and season to taste.
• Buy a sauce: Again learning to make sauce from scratch is a fantastic cooking skill to learn and practice. But it’s totally fine to use a store bought sauce as well.

Variations

Try swapping a few things for veggie stuffed acorn squash bowls or southwest stuffed acorn squash bowls.

For veggie stuffed, add extra veggies and/or plant proteins and omit the meat. Experiment with adding beans, tofu, tempeh, tomatoes, carrots, or broccoli. 

To give them a southwest flare, try adding green chilies, chili powder, cumin, smoked paprika, and beans. Lastly, top them with cheese and bake at 200 degrees F until the cheese is melty and gooey. This should only take a few minutes.

Cooking Method Variations

There are three ways I have cooked acorn squash in preparation for this dish. Try roasting, slow cooking, or air frying:

• Roasting: Preheat the oven 425 degrees Farenheit. Place all four squash halves (skin side down) on a baking sheet lined with tin foil. I recommend brushing on a bit of butter or oil and a sprinkle of salt on each half. Roast for 50-55 minutes .
  • If roasting, pre-heat the oven and twenty minutes into baking start preparing and cooking the chorizo/vegetable mixture.
• Slow cooking: Squash can be cooked in a slow cooker whole without any water. If the lid doesn’t fit, cover the cooker using tin foil. Cook on low for 3-4 hours or on high for 2-3.
  • This method works great for prepping the squash a few hours before cooking. Set an alarm to alert you to start preparing the stuffing so everything can be served together.
• Air frying: See a more detailed section below on air frying the squash. Essentially, each half will get air fried at 375 degrees F for about 20 minutes. I use a Ninja air fryer.

Frequently Asked Questions (FAQ)

Here are some of the most common questions I get about using acorn squash. If you have more questions be sure to comment and ask them at the end of the post.

How to know if Acorn Squash is Ripe

Look for a squash that has green and yellow colored skin that is firm without soft spots. Pick up a few different ones and pick the heaviest one, not necessarily the biggest one.

Can You Air Fry Acorn Squash

Yes, air fryer acorn squash is really simple! Cut the squash in half from stem to tip and scoop out the seeds. Place the squash open side down in the air fryer.

Cook the squash halves at 375 for about 20 minutes checking them half way to ensure they’re not burning. Start this after you’ve prepped everything for the meat and vegetable stuffing. That way your squash will be done as you complete sautéing the chorizo and vegetables.

The problem is, most air fryers can fit one or two halves of a squash at a time. Place the first batch of squash in the oven (set to 150-200 degrees Fahrenheit) to keep warm. Alternatively, you could reheat the squash halves in the microwave prior to serving.

What is the Acorn Squash Taste

Acorn squash has a slightly nutty flavor but is overall sweet with a tender and smooth texture. I find it to be one of the tastiest squash varieties with the perfect blend of nutty and sweet flavors.

Does Acorn Squash Need to be Peeled Before Cooking

The green and yellow skin does not need to be peeled before cooking. I do rinse the squash prior to cooking it but the skin provides a great shell for stuffed squash recipes. Plus, the texture and shape is not conducive to peeling.

How Do You Cut an Acorn Squash for Stuffing

Hold the squash at the top and slowly but firmly push the tip of the knife in one of the creases. Push firmly down until you’ve gone through to the hollow center. Draw the knife back out and in using a sawing motion all the way toward the bottom of the squash.

Do this on the other side until you reach the tip/bottom of the squash. Use your hands to break the top portion of the squash and therefore split it in half. Next use a spoon to scoop out the seeds and you’re ready to cook.

How Long Can You Store Acorn Squash

Whole, un-cut acorn squash can last in a cool dry space for one to two months. Purchase it on sale and use in your meal plan somewhere over the next few weeks. Do not store the squash in high heat or humidity as this will promote rot and a stringy texture.

You can cut the squash and store it before making this recipe. Cut it in half, scoop out the seeds, and wrap it tightly. Store it in the fridge for up to four days.

Prepping the squash a few days in advance or the night prior can cut down on your overall cooking time. I highly recommend working on meal prep like this as a habit.

Serving Suggestions

Acorn squash bowls like these are delicious on their own or with a side! I recommend cooking some quinoa or brown rice in a garlic or veggie broth and serving it on the side. For added protein and quality fat, crushed and unsalted peanuts could be served on top.

More Squash Recipes

Digging the squash this season? Let me encourage you to try my Roasted Butternut Squash Hummus, Pumpkin Sweet Potato Soup, Butternut & Coconut Soup, Cheddar Ale Soup or this incredibly simple Squash & Goat Cheese Dip.