Irresistible Roasted Beet & Ricotta Stuffed Acorn Squash

Roasted Beet & Ricotta Stuffed Acorn Squash is more than just a dish; it’s an edible hug wrapped in autumn’s finest colors. Imagine slicing into a golden acorn squash, the soft flesh revealing a vibrant filling of roasted beets and creamy ricotta. The flavors dance together, creating an exciting symphony that will make your taste buds sing like they’re auditioning for a Broadway show.

Every time I prepare this dish, I’m reminded of that one chilly fall evening when my friends gathered for dinner. We laughed, shared stories, and this stuffed squash became the star of the night. Perfect for cozy gatherings or a festive holiday meal, each bite promises to elevate your dining experience with warmth and joy.

I still remember my sister’s amazed face when she took her first bite—her eyes lit up like Christmas lights.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Choose firm squashes with vibrant skin; they should feel heavy for their size.
• Fresh Beets: Opt for small-to-medium beets; they roast beautifully and are easier to peel.
• Ricotta Cheese: Use whole milk ricotta for creaminess that complements the earthy beets perfectly.
• Olive Oil: A good quality extra virgin olive oil enhances the dish’s overall flavor.
• Fresh Thyme: Fresh herbs elevate the flavors; thyme pairs wonderfully with both squash and beets.
• Salt and Pepper: Essential seasonings to bring out the natural flavors of all ingredients.
• Pine Nuts (optional): Toasted pine nuts add a delightful crunch; drizzle them on top before serving!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 400°F (200°C) while you prepare the squash and filling. It should smell warm and inviting already.

Prepare the Acorn Squash: Cut each acorn squash in half vertically, scoop out the seeds, and rub with olive oil, salt, and pepper until well coated.

Roast the Beets: Wrap washed beets in foil and roast them alongside the squash for about 45-60 minutes until tender. The aroma will fill your kitchen like a cozy blanket.

Make the Filling: Once cooled, peel and chop roasted beets into small pieces. In a bowl, mix beets with ricotta cheese and fresh thyme until combined—this colorful mixture looks as good as it tastes!

Stuff the Squash: Fill each acorn squash half generously with the beet-ricotta mixture. Don’t hold back; let them overflow like excitement on a rollercoaster!

Bake Again: Return stuffed squashes to the oven for another 20-25 minutes until everything is heated through. Your kitchen will smell heavenly—get ready for compliments!

Perfecting the Cooking Process

Start by roasting the acorn squash first, while simultaneously preparing the beet and ricotta mixture. This ensures everything is hot and ready to serve together.

Add Your Touch

Feel free to swap out ricotta for goat cheese or add walnuts for extra crunch. You can also drizzle with balsamic glaze for a tangy finish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

I remember the first time I served Roasted Beet & Ricotta Stuffed Acorn Squash at a dinner party; my friends raved about it and asked for seconds!

FAQ

Can I use other types of squash?

Absolutely! Butternut squash works well as a delicious alternative to acorn squash.

Is this dish gluten-free?

Yes, Roasted Beet & Ricotta Stuffed Acorn Squash is naturally gluten-free, making it safe for those with sensitivities.

How do I prepare beets for this recipe?

You can roast or boil beets until tender, then peel and chop them before mixing with ricotta.

Print

Roasted Beet & Ricotta Stuffed Acorn Squash

Save Recipe Recipe Saved

Save Recipe Recipe Saved

🍂 A warm, savory, and slightly sweet dish with creamy, nutty, and herby flavors. Perfect as a side or vegetarian main course!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

For the Roasted Acorn Squash:

✔ 2 acorn squash, halved & seeds removed
✔ 1 tbsp olive oil
✔ ½ tsp salt
✔ ¼ tsp black pepper
✔ ½ tsp cinnamon (optional, for extra warmth)

For the Filling:

✔ 2 medium beets, cooked & sliced
✔ 1 cup ricotta cheese (or cottage cheese)
✔ ¼ cup walnuts or pecans, toasted & finely chopped
✔ 1 tbsp honey or maple syrup (for drizzling, optional)
✔ Fresh sage leaves for garnish

Instructions

1️⃣ Roast the Squash:

1. Preheat oven to 400°F (200°C).

2. Brush the cut sides of the squash with olive oil and sprinkle with salt, pepper, and cinnamon (if using).

3. Place them cut-side down on a baking sheet lined with parchment paper.

4. Roast for 30-40 minutes, or until fork-tender and caramelized.

2️⃣ Prepare the Filling:

1. If using fresh beets, boil or roast them until tender, then peel and slice into rounds.

2. Toast the walnuts or pecans in a dry pan over medium heat until fragrant (2-3 minutes).

3️⃣ Assemble & Serve:

1. Once the squash is done, carefully flip them over.

2. Place 2-3 beet slices inside each squash cavity.

3. Add a generous spoonful of ricotta or cottage cheese.

4. Sprinkle with toasted nuts and drizzle with honey or maple syrup for extra sweetness.

5. Garnish with a fresh sage leaf for a beautiful finish!

Notes

🔸 Want more flavor? Try adding a drizzle of balsamic glaze!
🔸 Make it savory: Skip the honey & add crumbled feta instead of ricotta.
🔸 Vegan version? Use dairy-free ricotta & maple syrup.
🔸 Serving idea: Pair it with a fresh arugula salad or quinoa for a hearty meal.

Nutrition

• Serving Size: 1 stuffed acorn squash half (150g)
• Calories: 240
• Sugar: 6g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 15mg

Keywords: For added flavor, substitute ricotta with goat cheese or top with toasted walnuts. Drizzle balsamic glaze over the finished dish for a tangy twist. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.