Chicken & Walnut-Stuffed Acorn Squash

The festive stuffed squash can be served as a main or side dish. The mouthwatering stuffing is absolutely delicious.

Black Walnut
Holiday & Special OccasionMain DishSide Dish
Breakfast / Brunch








acorn squash (about 2 pounds each), halved, seeded
1/4 cup
olive oil, divided
8 ounces
lean ground chicken
onion, chopped
1/4 cup
finely chopped fresh sage
2 teaspoons
finely chopped fresh rosemary
2 cloves
garlic, finely chopped
1/4 cup
dry white wine
4 cups
ciabatta bread cubes
egg, beaten
1-1/2 cups
shredded Gruyere cheese, divided
1 cup
Fisher® Black Walnuts, toasted, divided
1/3 cup
finely chopped fresh parsley, divided
1/2 cup
chicken broth

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Heat oven to 400°F. Brush cut sides of squash with 2 tablespoons oil. Place on parchment paper-lined baking sheet, cut-sides up. Season with ¼ teaspoon each salt and ground black pepper.
  2. Bake 35-40 minutes or until tender.
  3. Meanwhile, heat remaining 2 tablespoons oil in large skillet on medium heat. Add chicken and ¼ teaspoon each salt and pepper. Cook 5-8 minutes or until chicken begins to brown. Add onions, sage, rosemary and garlic. Cook and stir 5 minutes or until onions are softened. Stir in wine; cook 5 minutes or until liquid is mostly evaporated and chicken is cooked through. Remove from heat; cool slightly.
  4. Combine bread cubes, chicken mixture, egg, 1 cup cheese, 1/2 cup Fisher® Black Walnuts and 1/4 cup parsley in large bowl. Gradually stir in broth, adding additional tablespoonfuls of broth, if necessary, until bread is moist but not soggy. Spoon into squash halves. Top with remaining cheese and nuts. Cover each with foil.
  5. Bake 25 minutes or until filling is steaming and cheese is melted. Remove foil; bake an additional 15 minutes or until cheese is golden brown. Garnish with remaining parsley.



To prepare ahead of time, bake squash and prepare stuffing as directed. Cool, then refrigerate separately. When ready to serve, stuff squash and bake as directed.
To toast nuts, spread onto ungreased baking sheet. Bake in 350°F oven for 5-8 minutes or until one shade darker in color.