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Green Bean Casserole Stuffed Acorn Squash

Green Bean Casserole Stuffed Acorn Squash

Roasted acorn squash halves filled with creamy homemade green bean casserole and topped with crispy fried onions. A stunning holiday side dish or vegetarian main course combining two classics into one show-stopping recipe!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squash, halved and seeded
  • 2 tbsp olive oil
  • salt and black pepper
  • 1/2 tsp dried thyme (optional)
  • 1-1.5 lb fresh green beans, trimmed and cut into 1-inch pieces
  • 3 tbsp butter
  • 10 oz cremini or button mushrooms, finely chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour or gluten-free flour
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp dried thyme
  • salt and pepper, to taste
  • 1.5 cups crispy fried onions

Equipment

  • Large skillet
  • large pot
  • baking sheet
  • baking dish
  • whisk
  • knife

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment. Halve acorn squash, remove seeds, and season cut sides with olive oil, salt, pepper, and thyme.
  2. Place squash halves cut-side down and roast 25–30 minutes. Flip and roast another 15–20 minutes until tender and caramelized. Reduce oven to 375°F.
  3. Blanch green beans 3–4 minutes, then transfer to ice bath. Drain and pat very dry.
  4. In a skillet, melt butter over medium-high heat. Cook mushrooms with a pinch of salt 8–10 minutes until browned. Add onions and cook 4 minutes. Add garlic and cook 1 minute.
  5. Sprinkle flour over the pan and stir constantly for 2 minutes to create a roux.
  6. Gradually whisk in broth until smooth. Add cream and simmer 5–6 minutes until thick and creamy.
  7. Stir in Parmesan, dried thyme, salt, and pepper. Fold in green beans until fully coated.
  8. Place roasted squash halves in a baking dish. Fill each cavity generously with creamy green bean mixture, mounding it above the rim.
  9. Top with crispy fried onions and bake 12–15 minutes at 375°F until bubbling and golden. Rest 5 minutes before serving.

Notes

Use a thicker sauce than traditional green bean casserole so it stays inside the squash. Frozen green beans work if thawed and dried well. Prepare squash and filling 1–2 days ahead; stuff and bake on serving day. Add fried onions only at the end so they stay crispy.