Creamed Kale & Goat Cheese Stuffed Acorn Squash

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If you love cozy meals that also happen to be stunning on the plate, this Creamed Kale & Goat Cheese Stuffed Acorn Squash recipe is probably calling your name! With creamed kale, tangy goat cheese, caramelized squash, it’s simple, flavorful, and surprisingly effortless.

Roasted acorn squash stuffed with kale and goat cheese filling served in a bowl.

I fell in love with this creamed kale stuffed acorn squash recipe because it hits that sweet spot between beautiful and doable. I’m always looking for meals that feel special but don’t ask me to spend hours in the kitchen! This one features a roasted acorn squash “bowl,” creamy garlicky kale, melty goat cheese, and some lemon to brighten it all up.

And from a presentation standpoint, this dish makes me way happier than it probably should. I mean, you set these golden squash halves on the table and they just look impressive with almost no effort! That’s basically my ideal cooking philosophy: minimal complication, maximum payoff.

Why We Love This Stuffed Acorn Squash with Creamed Kale and Goat Cheese

It’s cozy, elegant, and weeknight-friendly. You get a gorgeous presentation with simple steps and everyday ingredients.
Creamy, tangy, and perfectly balanced. The creamy kale filling pairs beautifully with the naturally sweet acorn squash and bright pops of lemon!
Nutritious comfort food. You’re getting hearty veggies, leafy greens, and satisfying fats all in one wholesome dish. Need I say more?
Versatile enough for holidays or meal prep. Serve it as a vegetarian main, a festive side dish, or prep ahead for an easy heat-and-eat meal.

Roasted and stuffed acorn squash served in a bowl.

Ingredients You Need

Acorn squash: Roasts up sweet and tender, forming the perfect edible bowl!
Olive oil: Helps the squash caramelize and deepen in flavor.
Butter: Adds richness while softening and browning the onions.
Onion: Brings a depth of flavor to the creamy filling.
Kale: Chopped and stemmed so it cooks down into an easy to eat base.
Garlic: Adds aromatic, savory flavor.
Heavy cream: Gives the kale that velvety, luxurious texture!
Nutmeg: A warm, subtle spice that enhances the creamy sauce. Just a pinch will do!
Chili flakes: Optional, but great for a gentle kick.
Goat cheese: Makes everything creamy, tangy, and irresistible.
Lemon zest & juice: Brightens and balances richness with acidity.
Parmesan: Adds saltiness and a lightly golden finish in the oven.
Salt & pepper: For seasoning every layer.

Variations & Substitutions

Cheese: Swap goat cheese for feta, ricotta, or cream cheese for a milder flavor.
Greens: Replace kale with spinach or Swiss chard for a softer, quicker-cooking green.
Squash: Use butternut squash halves instead of acorn squash, adjusting roasting time as needed.
Add-ins: Add cooked quinoa, farro, or wild rice to bulk it up!

How to Make Creamed Kale Stuffed Acorn Squash

Preheat & Prep Squash: Preheat oven to 400°F . Drizzle acorn squash halves with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast 30–35 minutes, until tender and lightly caramelized.
Sauté Onion: In a large skillet, heat butter over medium heat. Add the diced onion and sauté 5–7 minutes, until soft and golden. Add minced garlic and cook another 30 seconds, until fragrant.
Add Kale: Add chopped kale and cook until wilted, about 3–4 minutes, stirring occasionally.
Make it Creamy: Stir in heavy cream, then season with salt, pepper, nutmeg, and chili flakes. Reduce heat to low and stir in goat cheese until melted and creamy. Finish with lemon zest and lemon juice for brightness.
Stuff and Bake Again: Flip roasted squash halves cut-side up. Spoon the creamed kale mixture evenly into each half. Sprinkle with Parmesan. Return to the oven and bake 10 minutes at 400°F, until hot and lightly golden on top.

Acorn squash cut in half and placed on a sheet pan.

Acorn squash cut side down on a sheet pan after being roasted.

Tips for Success

Don’t skip the pre-bake! Since the acorn squash is quite large, you absolutely have to pre-bake it before stuffing it and baking again. This will ensure a perfectly tender acorn squash!
Let the squash caramelize. Roasting it until the edges deepen in color brings out sweetness and ensures the final dish is flavorful, not bland.
Chop the kale finely. Smaller pieces soften evenly and fold beautifully into the creamy sauce for the best texture.
Thicken the creamed kale before stuffing. Allow the cream mixture to simmer briefly so it becomes thick and velvety, ensuring it stays put inside the squash.

How to Serve Kale Stuffed Acorn Squash

This kale stuffed acorn squash works beautifully as a vegetarian main course, especially paired with some simple sides like a lentil salad with roasted eggplants, roasted fennel and pear salad, or some homemade popovers!

It also shines as a holiday side dish, something colorful and comforting that stands out among the classics! The combo of creamy greens and sweet roasted squash feels both hearty and elegant, making it perfect for dinner parties or date nights too.

Side view of creamed kale and goat cheese stuffed acorn squash with a spoon taking a bite.

Storage Suggestions

Store: Let the stuffed squash cool completely before storing. Place the halves in an airtight container or wrap them tightly in foil, then refrigerate for 3 to 4 days.
Freeze: For best results, freeze the squash after baking so the filling has already thickened and set. Let the halves cool fully, then wrap each one tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
Thawing: For the best texture, thaw overnight in the refrigerator. If you’re in a rush, you can reheat from frozen, it just takes longer.
Reheat: Place thawed or frozen stuffed squash in a baking dish, cover loosely with foil, and warm at 350°F for 20 to 30 minutes (or 35 to 40 minutes if frozen). Remove foil for the last 5 minutes so the top can re-toast. OR Heat halved squash in 60 to 90 second intervals until warmed through. The filling stays creamy, though the squash may soften more compared to oven-reheating.

Frequently Asked Questions

Can I eat the skin of the acorn squash?

Yes, you can eat the skin of acorn squash. It’s completely edible once roasted. The skin becomes tender in the oven, though it may still be a bit firmer than varieties like delicata. Some people enjoy the texture, while others prefer to scoop out the filling and soft squash flesh and leave the skin behind. It’s totally up to you!

Can I add protein to the filling?

Absolutely. White beans, quinoa, or shredded chicken all work well if you want a heartier main dish.