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Cottage cheese stuffed acorn squash served on two plates.

Meatless Stuffed Acorn Squash

Maple-glazed roasted acorn squash halves filled with whisked cottage cheese, lemon, and thyme, then topped with dried cranberries and toasted pecans. An easy vegetarian Thanksgiving side that is just as good warm or at room temperature.
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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Shilpa

Equipment

Ingredients

Squash

  • 3 small acorn squash about 1 to 1½ pounds each, halved crosswise and seeds removed
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup for glazing
  • Salt and black pepper to taste

Filling

  • 2 cups full-fat cottage cheese (one 16-ounce container)
  • 1 tablespoon maple syrup plus more for drizzling
  • ½ teaspoon fresh thyme leaves
  • Black pepper to taste
  • ½ teaspoon lemon zest (from about ½ lemon)
  • ¼ teaspoon salt plus more to taste

Topping

  • ½ cup dried cranberries
  • ½ cup pecan halves
  • Fresh thyme sprigs
  • Fresh cranberries for garnish (optional)

Instructions

Roast the squash

  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. If a squash half rocks, trim a thin slice off the rounded base so it sits level.
  • Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and black pepper.
  • Place the squash halves cut-side up on the lined baking sheet. Roast for 30-40 minutes, until a fork just pierces the flesh.
  • Brush the flesh and cut edges with 2 tablespoons of maple syrup and roast for 10 minutes more, until glossy and a fork slides easily through the thickest part.

Toast the pecans and make the filling

  • While the squash roasts, toast ½ cup of pecan halves in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Transfer to a plate.
  • Whisk cottage cheese, 1 tablespoon of maple syrup, thyme leaves, lemon zest, salt, and pepper in a mixing bowl until light and fluffy, leaving some curds intact. Taste and add more salt if needed.

Fill and serve

  • Spoon the filling into the roasted squash halves, about ⅓ cup each. Return the squash to the oven for 5 minutes, just until the filling is warmed through.
  • Top with ½ cup of dried cranberries and toasted pecans. Drizzle with more maple syrup and finish with thyme sprigs and fresh cranberries. Serve warm or at room temperature.

Notes

  • Whisk the cottage cheese by hand and do not blend it fully. Some curds should remain, or the filling will turn loose.
  • Cottage cheese brands vary in saltiness, so taste the filling before adding more salt.
  • Brush on the maple glaze only for the last 10 minutes. Added at the start, it can scorch before the squash is tender.
  • The filling only warms through for 5 minutes after the squash is roasted. Any longer and the cottage cheese releases liquid and turns watery.
  • The cranberries and pecans go on top, not into the filling, so they stay chewy and crisp and the filling stays white.
  • Roast until a fork goes easily through the thickest part of the flesh. If it still feels firm, give it 5 more minutes and test again.
  • Crosswise halves have a rounded base. Trim a thin slice off the bottom of any half that rocks, and keep the halves cut-side up on a flat tray.
  • Make ahead: roast the squash up to 1 day ahead and refrigerate the filling separately. Reheat the squash at 350°F for 10-15 minutes, fill, and warm for 5 minutes just before serving.
  • Store leftovers covered in the fridge for up to 3 days.
  • For gluten-free diets, check the cottage cheese label for added thickeners.

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 325mg | Potassium: 883mg | Fiber: 5g | Sugar: 16g | Vitamin A: 902IU | Vitamin C: 24mg | Calcium: 148mg | Iron: 2mg
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