🍁 Cozy Maple Garlic Chicken-Stuffed Acorn Squash

There’s something magical about the way autumn flavors come together — the sweet nuttiness of roasted acorn squash paired with savory, herb-seasoned chicken. This recipe for Maple Garlic Chicken-Stuffed Acorn Squash is exactly that: a warm, hearty meal that looks impressive but is secretly simple to make.

Acorn squash is one of my favorite seasonal ingredients because it’s naturally sweet and perfectly portioned for stuffing. Combined with tender chicken, fresh herbs, and a luscious maple-Dijon glaze, you’ve got a complete meal in one edible bowl. It’s healthy, comforting, and dinner-party worthy — all at once.

Why You’ll Love This Recipe:

• Balanced flavors: Sweet, savory, herby, and slightly tangy.

• Healthy & filling: Packed with protein, fiber, and vitamins.

• Beautiful presentation: The squash halves double as your serving dish.

Tips for Success:

• If you prefer a vegetarian option, swap the chicken for chickpeas or lentils.

• Make it ahead! Prepare the filling a day early and assemble when ready to bake.

• Double the glaze if you like extra sauciness.

🍂 Recipe: Roasted Acorn Squash with Herbed Chicken & Maple Garlic Glaze

Ingredients

• 2 medium acorn squash

• 2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp black pepper

• ½ tsp smoked paprika

For the chicken filling:

• 1 lb boneless, skinless chicken thighs (or breasts), diced

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 small onion, diced

• 1 stalk celery, diced

• ½ cup cooked quinoa or rice (optional for heartier filling)

• ½ tsp dried thyme

• ½ tsp dried rosemary

• ¼ tsp cinnamon (optional but adds warmth)

• Salt and pepper to taste

For the glaze:

• 3 tbsp pure maple syrup

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

Optional toppings:

• Chopped fresh parsley

• Toasted pecans or pumpkin seeds

Instructions

1. Prepare the acorn squash

   • Preheat your oven to 400°F (200°C).

   • Cut the acorn squash in half lengthwise and scoop out the seeds.

   • Brush the insides with olive oil, then sprinkle with salt, pepper, and smoked paprika.

   • Place cut side down on a parchment-lined baking sheet and roast for 25–30 minutes until tender.

2. Cook the chicken filling

   • While the squash roasts, heat olive oil in a skillet over medium heat.

   • Add onion and celery; cook until softened, about 5 minutes.

   • Add garlic, then the diced chicken, thyme, rosemary, cinnamon, salt, and pepper. Cook until chicken is fully cooked through (7–8 minutes).

   • Stir in cooked quinoa or rice if using.

3. Make the glaze

   • In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.

   • Pour half the glaze into the chicken mixture and toss to coat.

4. Assemble & bake

   • Turn the roasted acorn squash halves cut-side up.

   • Spoon the chicken mixture evenly into each squash half.

   • Drizzle remaining glaze over the top.

   • Return to the oven and bake for another 10 minutes.

5. Serve

   • Top with chopped parsley and toasted pecans or pumpkin seeds for crunch.

   • Serve warm — this makes a cozy fall dinner.

Whether you’re looking for a weeknight dinner with a twist or an impressive dish for a cozy fall gathering, this recipe will hit the spot. Pair it with a simple green salad or roasted Brussels sprouts and you’re all set for a seasonal feast.