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two acorn squash halves stuffed with potatoes and cheese
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Cheesy Stuffed Acorn Squash

Stuffed acorn squash gets a cheesy makeover with this flavorful fall dish! Roasted acorn squash halves are stuffed with potatoes, leeks, and bacon.
Course Side Dish
Cuisine American
Keyword acorn squash, cheese, squash
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8
Calories 345kcal
Author Sara Garska
Cost $15

Equipment

  • Large pot
  • 2 baking pans
  • mixing bowl
  • Potato masher or heavy wooden spoon

Ingredients

  • 1 acorn squash
  • 4 large russet potatoes
  • 1 leek white part only
  • 8 slices bacon
  • 4 TB butter
  • 6 ounces cheddar cheese grated
  • 1/4 cup heavy cream or milk

Instructions

  • Preheat the oven to 350 degrees.
  • Cut the acorn squash in half and remove the seeds with a spoon. Rub the cut side with oil and place cut side down on a baking pan covered with foil or parchment paper. Bake for about 30 minutes, or until soft.
  • Peel the potatoes and cut into quarters. Place in large pot and add enough water just to coat the potatoes. Cover pot, bring to a simmer, and cook until done (about 40 minute).
  • Cut away the root end from the leeks, as well as the tough green leaves. Cut the remaining white part of the leeks lengthwise and then slice into thin strips.
  • Add 2-4 tablespoons of butter to a large sauté pan and cook the leeks until tender, but not browned.
  • Cook 6 – 8 slices of bacon. I like to cook on a baking pan covered with foil or parchment paper. For this recipe, you can put the bacon in the oven once the squash is cooked through.
  • Once all four ingredients are cooked, combine them in a big bowl. I just added everything to the potato pot. My mix was a little dry, so I added ¼ cup of heavy whipping cream.
    4 step photo collage showing how to make stuffed acorn squash
  • Mash with a potato masher or a large wooden spon until everything is the consistency of lumpy mashed potatoes.
  • Raise the temperature of your oven to 375 degrees.
  • Scoop the mashed ingredients into a casserole dish and cover with grated cheddar cheese.
  • Bake until the cheese is melted and the dish is hot throughout (about 10-15 minutes). If you made extra bacon, you can garnish with some crumbled bacon.

Notes

This recipe was written as a baked casserole. However, after mashing the ingredients together, you have a dish that is ready to serve as is if you prefer.
When I made the recipe I used 2 tablespoons of butter to sauté the leeks. This was plenty to sauté the leeks but not enough to mix the ingredients.
So, you will need either enough butter or the addition of milk or cream to moisten the potato squash mixture.
(Nutrition information is an estimate only)

Nutrition

Calories: 345kcal | Carbohydrates: 41g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 1001mg | Fiber: 3g | Sugar: 2g | Vitamin A: 882IU | Vitamin C: 18mg | Calcium: 205mg | Iron: 2mg