Martha Stewart Stuffed Acorn Squash Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

Martha Stewart stuffed acorn squash is a fall dinner that looks impressive but stays simple: sweet roasted squash halves filled with a savory stuffing of celery, apple, herbs, and toasted bread. The squash caramelizes at the edges while the filling stays tender and crisp on top. This version is inspired by Martha Stewart’s home-cooking style, and it balances that sweetness with plenty of savory depth.

You need 80 minutes from start to finish, and most of that is oven time. It is easy enough for a weeknight and special enough for a holiday table or a potluck, and the components can be prepped ahead so you are not scrambling at the last minute.

Why This Martha Stewart Stuffed Acorn Squash Works

Roasting the squash cut side down first is the key move. It lets the cut surface caramelize against the hot pan while the flesh steams through, so you get browning without drying out the inside.

The stuffing is built in a skillet so every piece of bread soaks up buttery onion, celery, apple, and herb flavor. A single beaten egg and a little Parmesan bind it so it holds together when you mound it into the cavities.

What You’ll Love About It

It is a complete dinner in one pan with real fall flavor. The squash-and-stuffing combo is naturally sweet and savory at once, and the whole thing can be assembled ahead and baked just before serving.

Ingredients

This makes 4 servings, with one stuffed half per person.

• 2 medium acorn squash (about 1 1/2 pounds/680g each) — halved lengthwise and seeded
• 2 tbsp (30ml) olive oil
• 1 tsp (6g) kosher salt — divided
• 1/2 tsp (1g) freshly ground black pepper
• 4 tbsp (57g) unsalted butter
• 1 medium yellow onion (about 8 ounces/227g) — finely chopped
• 2 medium celery stalks — finely chopped
• 1 medium tart apple (such as Granny Smith, about 6 ounces/170g) — peeled, cored, and finely chopped
• 1 tbsp (2g) chopped fresh sage
• 1 tsp (1g) chopped fresh thyme leaves
• 4 cups (200g) cubed day-old rustic bread — 1/2-inch (1.3cm) cubes
• 1/2 cup (120ml) chicken broth or vegetable broth
• 1 large egg — lightly beaten
• 1/4 cup (25g) grated Parmesan cheese

Equipment

• Rimmed baking sheet — large enough to hold 4 squash halves in one layer
• Parchment paper — for easy release and cleanup
• Large skillet — 12 inches (30cm) so the bread cubes fit in one batch
• Large bowl — for cooling and mixing the stuffing
• Chef’s knife — a heavy one makes halving the squash safer
• Instant-read thermometer — to check the filling at the end

How to Make Martha Stewart Stuffed Acorn Squash

Step 1: Heat the Oven and Prep the Pan

Position a rack in the center of the oven and heat to 400°F (200°C). Line a rimmed baking sheet with parchment paper so the squash releases cleanly later.

Step 2: Season and Roast the Squash

Rub the cut sides of the squash halves with the 2 tbsp (30ml) olive oil and season with 1/2 teaspoon of the salt and the 1/2 tsp (1g) pepper. Place them cut side down on the prepared sheet and roast until the flesh is just tender when pierced with a knife, 35 to 40 minutes. Don’t skip the cut-side-down start, or the edges will stay pale instead of caramelizing.

Step 3: Soften the Onion and Celery

While the squash roasts, melt the 4 tbsp (57g) butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Keep the heat moderate so the vegetables sweeten without browning.

Step 4: Add the Apple and Herbs

Stir in the apple, 1 tbsp (2g) sage, 1 tsp (1g) thyme, and the remaining 1/2 teaspoon salt. Cook, stirring, until the apple begins to soften, about 3 minutes.

Step 5: Toast the Bread in the Skillet

Add the 4 cups (200g) bread cubes and toss to coat evenly. Pour in the 1/2 cup (120ml) broth and cook, stirring gently, until the bread is moistened and the liquid is absorbed, about 2 minutes. Remove from the heat.

Step 6: Cool and Bind the Stuffing

Scrape the stuffing into a large bowl and let it cool for 5 minutes, then stir in the beaten egg and 1/4 cup (25g) Parmesan until evenly combined. The mixture should hold together when pressed; if it looks dry, add another tablespoon of broth. Letting it cool first matters, or the egg will start to cook before it is mixed in.

Step 7: Lower the Heat and Fill the Squash

Remove the squash from the oven and reduce the oven temperature to 350°F (175°C). Turn the squash halves cut side up and mound the stuffing evenly into the cavities, pressing gently so it stays put.

Step 8: Bake Until Golden

Return the stuffed squash to the oven and bake until the filling is heated through and lightly golden on top, 20 to 25 minutes. The filling should register 160°F (71°C) on an instant-read thermometer.

Step 9: Rest Before Serving

Let the squash rest for 5 minutes before serving so the filling sets and the halves hold their shape on the plate.

What to Serve With It

• Green salad — a crisp vinaigrette cuts the sweetness nicely.
• Roast chicken — simple and hearty alongside the squash.
• Cranberry sauce — a spoonful adds bright tartness.
• Warm rolls — good for sopping up the buttery filling.

Tips for the Best Results

Pick squash that feel heavy for their size and have dull, not glossy, skin, which signals ripeness. Use bread that is a day or two old, since fresh bread turns gummy once the broth goes in. Keep the filling mounded loosely rather than packed tight so the top can brown.

Easy Variations

• Add mushrooms — sauté 4 ounces (115g) chopped mushrooms with the onion.
• Swap the cheese — use 1/4 cup (25g) grated Gruyère or sharp cheddar.
• Try another fruit — replace the apple with 1 medium pear, finely chopped.
• Use wild rice — replace 2 cups (100g) of the bread with cooked wild rice.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each stuffed half tightly in plastic wrap and aluminum foil, then freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, until heated through to 160°F (71°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart stuffed acorn squash recipe ahead of time?

Yes. Roast the squash and prepare the stuffing up to 1 day in advance, then assemble and bake just before serving. Keep both parts covered in the refrigerator until you are ready.

What can I use instead of rustic bread?

Any firm, day-old white or whole-wheat loaf works when cut into 1/2-inch (1.3cm) cubes. Avoid soft sandwich bread, which breaks down too much once the broth is added.

How do I know the filling is cooked through?

The top should be lightly golden and the center hot all the way through. Check with an instant-read thermometer and look for 160°F (71°C) in the middle of the stuffing.

Where did stuffed acorn squash come from?

Acorn squash is native to North America, and Indigenous cooks roasted it long before European settlers arrived. Stuffed versions became common in American home cooking as a way to turn the squash into a full meal, especially in autumn.

Martha Stewart-Inspired Stuffed Acorn Squash

Print Recipe

A classic American fall main inspired by Martha Stewart’s home-cooking style. Roasted acorn squash halves are filled with celery, apple, and herbed bread stuffing, giving a balance of caramelized sweetness and toasted crunch.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 60
• Total Time: 80
• Yield: 4 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium acorn squash (about 1 1/2 pounds/680g each), halved lengthwise and seeded
• 2 tbsp (30ml) olive oil
• 1 tsp (6g) kosher salt, divided
• 1/2 tsp (1g) freshly ground black pepper
• 4 tbsp (57g) unsalted butter
• 1 medium yellow onion (about 8 ounces/227g), finely chopped
• 2 medium celery stalks, finely chopped
• 1 medium tart apple (such as Granny Smith, about 6 ounces/170g), peeled, cored, and finely chopped
• 1 tbsp (2g) chopped fresh sage
• 1 tsp (1g) chopped fresh thyme leaves
• 4 cups (200g) cubed day-old rustic bread (1/2-inch/1.3cm cubes)
• 1/2 cup (120ml) chicken broth or vegetable broth
• 1 large egg, lightly beaten
• 1/4 cup (25g) grated Parmesan cheese

Instructions

1. Position a rack in the center of the oven and heat to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Rub the cut sides of the squash halves with the olive oil and season with 1/2 teaspoon of the salt and the pepper. Place them cut side down on the prepared baking sheet and roast until the flesh is just tender when pierced with a knife, 35 to 40 minutes.
3. While the squash roasts, melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in the apple, sage, thyme, and the remaining 1/2 teaspoon salt. Cook, stirring, until the apple begins to soften, about 3 minutes.
5. Add the bread cubes and toss to coat evenly. Pour in the broth and cook, stirring gently, until the bread is moistened and the liquid is absorbed, about 2 minutes. Remove from the heat.
6. Scrape the stuffing into a large bowl and let it cool for 5 minutes, then stir in the beaten egg and Parmesan until evenly combined. The mixture should hold together when pressed; if it looks dry, add another tablespoon of broth.
7. Remove the squash from the oven and reduce the oven temperature to 350°F (175°C). Turn the squash halves cut side up and mound the stuffing evenly into the cavities, pressing gently.
8. Return the stuffed squash to the oven and bake until the filling is heated through and lightly golden on top, 20 to 25 minutes. The filling should register 160°F (71°C) on an instant-read thermometer.
9. Let the squash rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each stuffed squash half tightly in plastic wrap and aluminum foil, then freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through to 160°F (71°C). Make ahead: roast the squash and prepare the stuffing up to 1 day in advance, then assemble and bake just before serving.

Nutrition

• Calories: 420
• Sugar: 16g
• Sodium: 620mg
• Saturated Fat: 9g
• Carbohydrates: 55g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 65mg

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