Acorn Squash Stuffed with Roasted Veggies & CousCous for #SundaySupper

We know Summer is over when the speed bumps are pulled up by the beach up the street, no need to proceed slow by the beach anymore. We know when Fall is rapidly approaching where I live because mornings and evenings now require a sweater. We know when the leaves start falling more and more each day that Fall is officially here.

I was in denial that Summer was ending, the flip flops were slowly becoming a distant memory or that the Grill isn’t being used as frequently. However, I know I have officially embraced Fall when I’ve already created a new Healthy Slow Cooker Chili, made a new Pot Pie recipe from my favorite cooking magazine and just bought myself a new pair or Bear Claw Slippers!

Fall time is honestly my favorite “Cooking” Season. When I go through the recipes here, I’ve come to notice that Fall is when I cook more, create like crazy, and even bake!  The Sunday Supper Movement is hosting this very special Fall Flavors event where we will be sharing everything about the season of Fall and the flavors that surround it. I have only made one recipe that incorporated Acorn Squash, it was actually a recipe that I ate from a restaurant in our town. I loved it so much I contacted them for the recipe and tried it at home. My husband wasn’t a fan of it so I never made it again. This year I told my husband to go pound sand and I made this Acorn Squash stuffed with Roasted Veggies and couscous for myself and my best friend!  What is your favorite season to cook?

Acorn Squash Stuffed C

Acorn Squash Stuffed with Roasted Veggies & CousCous for #SundaySupper
Prep time
Cook time
Total time
Acorn Squash Stuffed with Roasted Veggies & CousCous is a great way to kick off the Fall season. You can make it ahead of time and invite friends over for a delicious dinner and enjoy their company while it cooks!
Recipe type: Dinner
Serves: 4
  • 2 Acorn Squash
  • 1 cup of couscous
  • 1 14 oz can of vegetable broth
  • 2 large carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 small head of broccoli, roughly chopped
  • Olive Oil
  • 3 tbsp. of maple syrup
  • 2 tbsp. of brown sugar
  • 2 oz of goat cheese
  1. Preheat oven to 425F.
  2. Half each acorn squash and remove seeds. Cut the bottoms off of each half allowing the squash to stand alone. Sprinkle brown sugar on each one and drizzle olive oil over it. Place them on a baking sheet and cook for 30 min.
  3. In a medium bowl combine the carrots, broccoli and garlic. Mix with Olive oil coating the vegetables with olive oil and garlic.
  4. Spread the vegetables out onto a baking sheet and cook for 20-30 minutes depending on how crisp you like them.
  5. While the squash and vegetables are roasting, cook the couscous according to the packaged directions using broth instead of water.
  6. Mix the vegetables with the couscous using 1 tbsp of the maple syrup. Top each squash with goat cheese and drizzle the remaining tablespoons of maple syrup and bake for another 10 min.
  7. **If the couscous mixture is cooked ahead of time and it's cooled. Stuff it into the cooked squash and bake for 20 min or until the mixture is warmed through.

Acorn Squash Stuffed

The best part about this recipe is you can make it in stages. I made the couscous and roasted veggies one day and then cooked the squash, stuffed it baked it to heat the couscous mixture through. It’s a great way to entertain and serve something fun and creative for the season! Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:


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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.