Sometimes I get so wrapped up in the abundance of fresh summer produce that I forget how comforting fall dishes can be. From warm, cinnamon-scented sweet potatoes to juicy pears and creamy mac and cheese, autumn brings a lineup of deeply satisfying flavors.
I’m using the last of my CSA box and decided to rekindle my love for fall cooking with the remaining eightball squash I had on hand. If you can’t find eightball squash, acorn squash is an excellent, widely available substitute.
Falling in Love All Over Again
- Author: jerri green
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
Description
This vegetarian stuffed squash features tender roasted squash halves filled with herby stuffing, sweet baking raisins, and finished with creamy herbed goat cheese. It’s a comforting, flavorful main course that works beautifully for Thanksgiving or any crisp fall day.
Ingredients
- 2 winter squash, halved (eightball or acorn)
- 4 tbsp (60 ml) butter
- 1 box of vegetarian stuffing mix
- 1/3 cup (80 ml) baking raisins
- Herbed goat cheese for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each squash in half and remove the seeds. Place the halves cut-side up on a lined baking sheet.
- Put about 1 tablespoon of butter into the cavity of each squash half.
- Bake for about 1 hour, or until the flesh is tender when pierced with a fork.
- While the squash roasts, prepare the stuffing mix according to the package, substituting vegetable broth if the directions call for broth and ensuring no animal products are used.
- When the squash is done, remove it from the oven and let it cool slightly.
- Fill each squash half with the prepared stuffing and scatter the baking raisins over the top.
- Add dollops or slices of herbed goat cheese on each filled squash.
- Return to the oven and bake an additional 10 minutes, until the cheese is slightly melted and golden.
Notes
- If eightball squash is unavailable, acorn squash is a reliable substitute with similar texture and flavor for stuffing.
- Confirm the stuffing mix is vegetarian — avoid mixes containing animal broth or added meat pieces. Use vegetable broth if needed.
- You can prepare this dish ahead of time and reheat it before serving, which makes it ideal for holiday menus.
- For a sweeter finish, drizzle a little honey over the goat cheese before the final bake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 12 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 30 mg
The combination of sweet baking raisins, creamy herbed goat cheese, and savory stuffing complements the smooth roasted squash perfectly. It’s a dish that reminds you why autumn cooking is so irresistible.
Customize the filling with your favorite vegetarian stuffing, dried cranberries, toasted nuts, or fresh herbs to make a special main course for Thanksgiving or any cozy fall meal. Just double-check your stuffing mix for any animal-derived ingredients.
If You Liked This Recipe, You’ll Love These
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- How to Bake a Ham: A Guide to Choosing, Preparing, and Glazing a Holiday Ham
- Salade Chèvre Chaud – French Goat Cheese Salad
- Herb Roasted Cornish Hens
Frequently Asked Questions
What is eightball squash and what should I use if I can’t find it?
Eightball squash is a small, round, dark-green squash with tender flesh. If you can’t find it, acorn squash is recommended as a similar and readily available substitute that holds stuffing well.
How do I keep the stuffing mix vegetarian?
Avoid stuffing mixes that contain animal broth or meat pieces. Use vegetable broth when the recipe calls for liquid to keep the dish fully vegetarian.
Can this be made ahead of time?
Yes. You can prepare the stuffed squash in advance and reheat it before serving, which is helpful for holiday planning and oven timing.