Recipe: Baked & Stuffed Acorn Squash with Brie

I recently took part in an e-mail ‘recipe exchange’ – you forward on an e-mail to 10 friends who in turn forward it to 10 of theirs.  Those 100 people are then supposed to send you a recipe.  A great idea.  I should confess that I only received 5 rather than 100, but they are all superb so I’m glad I took part! The e-mail is included below, in case you want to start a recipe exchange of your own. 

Over the next week I’ll be posting recipes based on those I received.  In all cases I changed them based on what I had in the fridge, and to vary them to my own taste.

The first is below – let me know what you think!  I used an acorn squash (right) as one had arrived in my veg box just a few days previously, but this would work equally well with butternut, gem or indeed any other type of squash.  If it looks significantly bigger than the one pictured you might need to roast the squash for just a little longer until it is tender.

Baked & Stuffed Acorn Squash with Brie

Baked & Stuffed Acorn Squash with Brie
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main
Author: Kate Ford | The Veg Space
  • 1 acorn squash or any other type of squash
  • 1 red chilli finely chopped
  • 1 tbsp fresh thyme leaves optional
  • Olive oil
  • 1 onion thickly sliced
  • 6 cherry tomatoes
  • 1 courgette cut into 2cm chunks
  • ½ lemon
  • 1 clove garlic crushed
  • 100 g brie check it is veggie!
  • 1 tbsp breadcrumbs I keep a bag in the freezer to use from frozen - why not blitz up a few slices whilst you're at it?
  1. Preheat oven to 180ºC.
  2. Halve the squash and scoop out the seeds. Score the flesh of each half, drizzle with olive oil and sprinkle with chopped chilli and thyme, salt and pepper.  Roast for 25 minutes or until tender throughout and turning golden brown.
  3. Whilst the squash is in the oven, heat 2tbsp olive oil in a frying pan and add the onion, garlic and courgette.  After 10 minutes, add the cherry tomatoes and cook for a further 5 minutes.
  4. To assemble, place the onions / courgette /tomato mixture into each half of the squash.  Squeeze over the juice of the lemon half.  Stud the veg with thick slices of brie and finally sprinkle with breadcrumbs.
  5. Bake in the oven for a further 10 minutes and serve immediately.

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

Here’s a copy of the e-mail, if you’re interested in setting up your own recipe exchange:

Hi All,

I’m participating in a collective, constructive and TASTY experiment.

You are invited to be part of a recipe exchange. We hope you will participate. We’ve picked those we think would make this fun. Please send a recipe to the person whose name is in position 1 (even if you don’t know him/her). Sweet or savoury, starters, mains or desserts, snacks, biscuits, cakes, preserves, bread… anything at all! Don’t agonise over it – just something quick and easy that you’ve enjoyed making (and eating!).

After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only mine and your name should show when you send your email. Send to 10 friends BCC (blind copy). You should receive a lot of recipes – it’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.

1.  [FIRST PARTICIPANT] (who would prefer vegetarian / dessert recipes if possible)


Hope you will join in!

If you’re starting this from scratch, put your e-mail address in position 1 and write ‘Your e-mail here’ in position 2.

One comment

  1. […] a very simple assembly-job, ideal for a quick weeknight supper.  Another idea that came out of the recipe exchange, I found the original recipe a bit dry so have added a tablespoon of créme fraiche mixed with an […]

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