Although you can find several recipes with acorn squash, this breakfast stuffed acorn squash recipe is easy, quick, filling, and very healthy.
This breakfast will excite you if you are an acorn squash lover. It is a must-try in fall and winter! Heck, anytime if only we had acorn squash year-round. Aside from making them for breakfast, I love to snack on them when roasted, like my carnival squash slices.
Why should you make this acorn squash recipe?
Among the main reasons you try this recipe, the most important one is that it is
It's easy to make, just like my sauteed delicata squash recipe.
Moreover, it is different from the traditional breakfast. You get eggs and acorn squash, which seem like a weird combination, but it works well.
Also, it is quick and a great idea for holiday brunches.
- Acorn squash: this is the main ingredient. You can either cut it lengthwise or crosswise. Feel free to substitute with other varieties of squashes as well.
- Olive oil: drizzle over acorn squash before baking. Melted butter as a substitute)
- Shallots: I love the aroma and subtly sweet flavor of shallots. If you don’t have it on hand, by all means, use sweet onions.
- Leeks: Make sure to chop off the green part and rinse thoroughly, as dirt tends to trap in the layers.
- Heavy cream: the cream is one of the major fats used in this recipe. I’d advise you don’t substitute this for regular milk.
- Eggs: I like my eggs a little runny. Feel free to adjust the cooking time in the end to suit your taste/needs.
- Smoked gruyere: I love the nutty and fruity tones of gruyere. You can use the regular Gruyere or substitute it with gouda or Swiss Emmental.
Please see the recipe card for quantities.
How to make stuffed acorn squash with eggs
- Cut the Squash: First, you will cut the acorn squash lengthwise or crosswise, starting from the tips. Make sure to use a sharp knife, as a dull knife might easily cause injury, seeing as the outer skin is tough. Remove seeds and bake.
- Saute the onion: While the squash is baking, cook the onion and leeks.
Assemble: Once the acorn squash is fork-tender, remove it from heat and assemble it in the following order:
- For the onion mixture, make a well in the middle.
- Crack open an egg and place in the well.
- Add more cheese and bake.
Acorn squash nutrition
This winter, squash is widely available in almost every grocery store and farmers' market. Its small size, ridged skin, and unique dark green (or yellow or white) color catch the eye instantly. Acorn squash has a nutty, earthy, and slightly sweet flavor and is loaded with nutrients, minerals, and vitamins. Here is a nutritional profile of this winter squash, according to the HealthLine website.
- Calories: 115
- Carbohydrates: 30g
- Protein: 2.3g
- Fiber: 9g
- Fat: 0.3g
- Vitamin C: 22mg
- Sodium: 8.2mg
- Magnesium: 88.2mg
- Manganese: 0.5mg
- Potassium: 896mg
- Iron: 1.9mg
How to cut acorn squash?
When cutting an acorn squash, the first thing you have to remember is a sharp knife. Start by trimming the top and the bottom part by ¼ inch. Now, cut it in half lengthwise, and you will see seeds. Using a spoon, scoop out the seeds and discard them. Now, you can use it for the acorn squash breakfast recipe.
Cut it into slices or cubes, cut the halved piece half lengthwise, and start slicing it.
How to bake or grill acorn squash?
- Cooking acorn squash in the oven is pretty easy. Simply drizzle the halved acorn squash with olive oil and season with whatever spices you use. Place the pieces on a baking tray, skin-side down, and bake at 400 degrees F for about 60 minutes. Pierce with a fork to see if the flesh is tender. Take it out of the oven and enjoy.
- To grill, season, and place it on the preheated grill cut-side down. Cook it for about 20 minutes at 400 degrees F. Flip and cook the skin side for about 30 to 35 minutes and serve.
I love to saute my vegetables in a cast iron pan because it adds extra flavor, especially when I've just finished making some crispy bacon in it.
Surprisingly, this recipe with acorn squash stores so well.
How do I know? I made some over the Thanksgiving holidays and gifted them to a friend. She ate it a few days later because she had to fly out for work. She swore it was the best-stuffed acorn squash she had ever had. I had to taste it for myself as I was a little bummed about losing its freshness and taste.
Although it wasn't looking fresh after three days in the refrigerator, it tasted even better!
Cover the top with foil and reheat at 325 degrees F for 5 minutes or so.
I'd advise leaving the egg if you intend to go this route. Add it when you are ready to bake unless you like an overly cooked rubbery egg.
These ingredients don't stand up well to freezing.
What wine goes with acorn squash?
Because acorn squash comes in fall and winter, you need to select a wine that goes well with the whole mood. Some good acorn squash drink pairings are:
- Italian wine called Falanghina. It has a citrusy and floral note that goes well with acorn squash.
- Pinot Noir, with its slightly earthy note, is just perfect.
- You can try your favorite dry red or white wine as well.
Breakfast stuffed acorn squash
- cast iron and baking pan
- 4 small 4 heads acorn squash
- 3 tablespoons olive oil, divided
- 2 small shallots, chopped
- 2 big head leeks, green parts removed, rinsed, chopped
- Salt and freshly ground black pepper to taste
- ⅛ teaspoon ground nutmeg
- ¾ cup heavy cream
- 4 eggs
- ¼ cup shredded smoked gruyere (about 1.3 oz)
- Fresh herb to garnish or sprinkles of everything bagel seasoning
- Preheat the oven to 400°F. Spray the baking pan with cooking spray and set aside.
- Using a sharp knife, cut the acorn squash lengthwise or crosswise starting from the tips. Scoop out the seeds using a spoon. Drizzle with olive oil, and a sprinkle of salt.
- Place on the baking sheet, flesh side down. Transfer into the oven and bake for 30 minutes or until the edges are slightly toasted or brown and the flesh is fork-tender. Remove from the oven, but leave the oven running.
- Meanwhile, place a saucepan on the stovetop over medium-high heat. Add the remaining oil (about two tablespoons). Once heated, add the shallots, and cook for 2 minutes making sure to stir it frequently.
- Add the leeks, and cook for about 5 minutes while still stirring. Add the cream then season with nutmeg, salt, and pepper (about ¾ tsps). Cook for another minute then remove it from heat.
- Sprinkle some cheese over the flesh side of the acorn squash, then spoon the cream mixture evenly over the cheese. Using the tip of your finger or a wooden spoon, make a little well or hole in the center of the creamy mixture, then break in the eggs, one for each squash. Sprinkle some more cheese over the egg. Bake for 8-10 minutes or until the eggs cook to your desired consistency.
- Remove from heat, and garnish with fresh herbs or more cheese. Serve with a french baguette or enjoy as it is.
TOP TIPIf you don't intend to eat it immediately, follow all the steps in the recipe card except the part where you crack in the eggs. Cover with foil and transfer into the refrigerator. Once ready, crack in the eggs and bake according to the instructions above.
Although this stuffed acorn squash is with eggs, you can also pair it with other ingredients. For instance, serve it with lamb or chicken and turn it into a dinner recipe. Furthermore, you can also pair it with goat's cheese, quinoa, brown rice, mushrooms, and leafy greens.
I hope you'll give this easy acorn squash recipe a try. Share a bite with us on our social media. If you make this recipe using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
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