Fall Roasted Vegetable and Tapenade Stuffed Acorn Squash

Name: Fall Roasted Vegetable and Tapenade Stuffed Acorn Squash
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 acorn squashes, halved and seeds removed; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 cup black olive tapenade (prepared); 1 cup roasted vegetables (e.g., sweet potatoes, Brussels sprouts, carrots, or butternut squash), diced; 1/2 cup crumbled feta cheese; 2 tablespoons fresh chopped sage; 2 tablespoons balsamic glaze (optional, for drizzling); Fresh sage leaves for garnish (optional)

October 30, 2023

This dish combines the rich and savory flavors of the tapenade with the sweet and earthy notes of roasted vegetables and acorn squash, making it a fantastic fall recipe that's sure to please your taste buds.

Fall Roasted Vegetable and Tapenade Stuffed Acorn Squash

Rated 5.0 stars by 1 users

Author

Olive Harvest

Servings

Prep Time

40 minutes

Cook Time

25 minutes

Sweet roasted acorn squash pairs perfectly with hearty sausage-apple stuffing and savory sage for a satisfying fall meal!

Image of Fall Roasted Vegetable and Tapenade Stuffed Acorn Squash

Ingredients

2 acorn squashes, halved and seeds removed
2 tablespoons olive oil
Salt and black pepper, to taste
1 cup black olive tapenade (prepared)
1 cup roasted vegetables (e.g., sweet potatoes, Brussels sprouts, carrots, or butternut squash), diced
1/2 cup crumbled feta cheese
2 tablespoons fresh chopped sage
2 tablespoons balsamic glaze (optional, for drizzling)
Fresh sage leaves for garnish (optional)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Acorn Squash: Brush the inside of the acorn squash halves with olive oil and season with salt and black pepper. Place them on a baking sheet, cut side down. Roast in the preheated oven for about 20-25 minutes, or until they're tender when pierced with a fork.
Prepare the Filling: While the squash is roasting, combine the black olive tapenade, roasted vegetables, crumbled feta cheese, and fresh chopped sage in a mixing bowl. Mix well to combine.
Fill the Squash: Once the squash halves are tender, remove them from the oven and turn them cut side up. Fill each squash half with the tapenade and vegetable mixture.
Return to Oven: Place the stuffed squash back in the oven and roast for an additional 10-15 minutes, or until the filling is heated through, and the tops are slightly browned.
Serve: Once the stuffed acorn squash is cooked, remove it from the oven. Drizzle with balsamic glaze and garnish with fresh sage leaves if desired.
Enjoy: Serve your Fall Roasted Vegetable and Tapenade Stuffed Acorn Squash as a hearty and flavorful fall dish. It's perfect as a side or a main course.

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