Tex-Mex Stuffed Acorn Squash

Texas was hit with a cold front this week. A haul in the fig tree and succulents kind of cold front. It was glorious. We made a fire in the backyard, got to wear our cozy once-a-year flannel, and made this delicious fall-inspired dish.


If you have not tried acorn squash, and are not too sure about it, take the dive! I do not consider myself a squash person. In fact, I do not like summer squash in any iteration. However, acorn squash is so mild, it’s more akin to eating mashed potatoes.

Roasting the squash could not be easier. No oiling or seasoning required, simply pop it in the oven and let the heat do the work of caramelizing these little squashes into intensely rich and sweet flavors.


This time of year, there are so many sweet pumpkin and fall inspired dishes on the web. I wanted to put out something that makes us feel cozy and festive, but also nourished. These stuffed acorn squashes do just that.

Tex-Mex Stuffed Acorn Squash


2 acorn squash

2 Tablespoons avocado oil

1 small onion, diced

1 pound ground turkey

1/2 pound chorizo sausage

1 apple, diced

1 Tablespoon fresh rosemary

2 teaspoon fresh thyme


  1. Preheat oven to 375°. Sharpen your best chef’s knife and cut the acorn squash in half. Place face down on a parchment-lined baking sheet and bake for 30 minutes or until soft.
  2. Add avocado oil and onion to a large skillet. Cook over medium low until very soft and translucent (about 10 minutes). You want to cook them long enough until they turn sweet.
  3. Add the rest of the ingredients to the skillet and cook until the meats are done and the apple is soft.
  4. Scoop 3/4 cup of stuffing mixture into each acorn squash half and serve.

*optional ingredient: Parmesan cheese



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