Cheesy Stuffed Acorn Squash Recipe (Vegetable Filling)

Heat the oven to 200°C / 400°F. Slice the acorn squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking tray and roast until tender, about 30–35 minutes.

While the squash roasts, melt the butter in a skillet. Add onion and celery and cook for 4–5 minutes, stirring often. Add mushrooms and broccoli and sauté 4–6 minutes more so everything softens but still has a little bite.

Stir in the brown sugar and soy sauce and cook for about 1 minute so the flavors coat the vegetables. Take it off the heat, then fold in walnuts and fresh basil.

If needed, gently scoop a little flesh from each roasted squash half to make room (don’t go too deep). Spoon the vegetable filling into the cavities and sprinkle the shredded cheese on top.

Return to the oven and bake 8–10 minutes, just until the cheese melts and lightly browns. Serve warm; a simple green salad on the side works nicely.