Introduction
Oh, the smell of fall in the air! There’s something so comforting about root vegetables and warm, spiced dishes as the leaves start to turn. Today, I’m bringing you a recipe that’s like a warm hug in a bowl: Cottage Cheese and Walnut Stuffed Acorn Squash. It’s rustic, wholesome, and surprisingly simple to whip up, making it perfect for a weeknight dinner or a special weekend meal. You’ll be amazed at how quickly this comes together, and the flavors are just divine!
Why You’ll Love This Recipe
- Fast: Minimal prep means you can have a delicious meal on the table in under an hour.
- Easy: Seriously, it’s almost foolproof! Great for beginners and busy cooks alike.
- Giftable: Imagine bringing this beautiful dish to a potluck or as a meal to a friend – it’s a real showstopper!
- Crowd-pleasing: The combination of sweet, savory, and nutty is a winner for everyone, from picky eaters to seasoned foodies.
Ingredients
- 2 Acorn Squashes: These little beauties are perfect for stuffing and have a lovely sweet flavor. Halve them and scoop out those seeds!
- 1 cup Cottage Cheese: The creamy, tangy base for our filling. Full-fat or low-fat works, whatever you prefer!
- 1/2 cup Walnuts: Toasted and chopped, these add a wonderful crunch and earthy flavor. Toasting them really brings out their nutty goodness!
- 1/4 cup Dried Cranberries: For a pop of sweet-tart flavor and a beautiful color.
- 1 tablespoon Maple Syrup: A touch of natural sweetness to tie everything together.
- 1 tablespoon Olive Oil: For drizzling and helping everything roast up nicely.
- Salt and Pepper: To taste, of course! A little seasoning goes a long way.
How to Make It
Alright, let’s get this cozy meal going! It’s as simple as can be.
- Preheat Your Oven: First things first, let’s get that oven nice and toasty. Preheat it to 375°F (190°C).
- Prep Your Squash: Grab your halved acorn squashes and place them cut-side up on a baking sheet. Make sure those seeds are all scooped out – they’re not the star of this show!
- Whip Up the Filling: In a medium bowl, let’s combine all the deliciousness. Add your cottage cheese, those lovely toasted and chopped walnuts, and the dried cranberries. Drizzle in that maple syrup for a touch of sweetness.
- Season It Up: Now, give that filling a good pinch of salt and pepper. Taste it and adjust to your liking. This is your chance to make it perfect for you!
- Stuff ‘Em Up! Spoon that delightful cottage cheese mixture generously into each acorn squash half. Don’t be shy – fill ’em right up!
- A Little Drizzle: Take your olive oil and drizzle it lightly over the stuffed squash. This helps everything get a beautiful golden finish.
- Bake to Perfection: Pop that baking sheet into your preheated oven. Bake for about 45-60 minutes. You’ll know they’re ready when the squash is fork-tender and the filling is bubbly and heated through.
Substitutions & Additions
The beauty of this recipe is how adaptable it is! Feel free to play around and make it your own.
- Cheese Swap: If cottage cheese isn’t your jam, try ricotta cheese or even a creamy goat cheese for a different flavor profile.
- Nutty Alternatives: Pecans or almonds would be lovely substitutes for walnuts.
- Fruit Fun: Chopped apples, pears, or even dried apricots can be used instead of cranberries for a different kind of sweetness.
- Herbaceous Notes: A sprinkle of fresh thyme or rosemary mixed into the filling can add a wonderful savory dimension.
- Spice It Up: A pinch of nutmeg or cinnamon in the filling can make it even more autumnal and cozy.
Tips for Success
Here are a few little secrets to ensure your stuffed acorn squash is absolutely perfect every time!
- Toasting the Nuts: Don’t skip toasting your walnuts! It makes a huge difference in flavor and texture. You can do this in a dry skillet over medium heat for a few minutes until fragrant, or spread them on a baking sheet and pop them in the oven for about 5-7 minutes at 350°F (175°C). Keep an eye on them so they don’t burn!
- Even Roasting: Make sure your squash halves are roughly the same size for even cooking.
- Prevent Sticking: Lining your baking sheet with parchment paper makes cleanup a breeze!
- Prep Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff and bake when you’re ready to serve!
How to Store It
Leftovers? Lucky you! This stuffed acorn squash is delicious reheated.
- Let the stuffed squash cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
- To reheat, you can warm it in the oven at 350°F (175°C) until heated through, or gently warm it in the microwave.
FAQs
Got a question? I’ve got you covered!
Q: Can I make this dish vegetarian/vegan?
A: For a vegetarian option, this recipe is perfect as is! For a vegan version, you’d want to swap the cottage cheese for a vegan cream cheese or a cashew-based cream and omit the maple syrup if it’s not vegan (though most maple syrup is fine!).
Q: My squash is a bit hard to cut. Any tips?
A: Acorn squash can be a little tough! You can sometimes make them easier to cut by microwaving them whole for a minute or two before halving. Be very careful when cutting!
Q: Can I freeze this stuffed squash?
A: It’s generally best enjoyed fresh or refrigerated, as the texture of the squash can change significantly after freezing. However, if you do choose to freeze it, let it cool completely, wrap it well, and freeze for up to a month. Reheat thoroughly.
Cottage Cheese Walnut Stuffed Acorn Squash
Equipment
- Baking Sheet
- Medium bowl
- Spoon
- Oven
- Parchment paper Optional, for easy cleanup
Ingredients
Main ingredients
- 2 Acorn Squashes Halved and seeds scooped out
- 1 cup Cottage Cheese Full-fat or low-fat
- 0.5 cup Walnuts Toasted and chopped
- 0.25 cup Dried Cranberries
- 1 tablespoon Maple Syrup
- 1 tablespoon Olive Oil For drizzling
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved acorn squashes, cut-side up, on a baking sheet. Ensure all seeds are scooped out.2 Acorn Squashes
- In a medium bowl, combine cottage cheese, toasted chopped walnuts, and dried cranberries. Drizzle in maple syrup.2 Acorn Squashes
- Season the filling with salt and pepper to taste.2 Acorn Squashes
- Spoon the cottage cheese mixture generously into each acorn squash half.2 Acorn Squashes
- Lightly drizzle the stuffed squash with olive oil.2 Acorn Squashes
- Bake for 45-60 minutes, or until the squash is fork-tender and the filling is bubbly and heated through.