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Succotash Stuffed Roasted Acorn Squash
3 acorn squash, halved lengthwise, seeded
1 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
1 small red bell pepper, seeded and chopped
2 cups fresh corn off the cob (about 2 to 3 medium ears), or frozen
1 cup frozen baby lima beans
1 tsp. smoked paprika
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
chopped parsley for garnish (optional)
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Succotash Stuffed Roasted Acorn Squash

Succotash Stuffed Roasted Acorn Squash

Succotash Stuffed Roasted Acorn Squash
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:67 minutes
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place squash halves cut side down on the parchment paper and roast until tender, about 35 to 40 minutes.
2. While squash is roasting, prepare the succotash. Heat oil in a large saucepan over medium heat until hot. Add onion. Cook 4 minutes, stirring frequently. Add garlic and bell pepper. Cook 4 minutes, stirring frequently. Add corn and lima beans. Cook until vegetables are just tender, about 5 to 7 minutes, stirring frequently. Remove from heat. Stir in smoked paprika, salt, and pepper.
3. When squash is ready, remove from oven, keeping oven on. Turn halves cut side up. Divide the succotash among the squash halves. Place any extra succotash in a medium bowl. Bake stuffed squash halves until heated through, about 10 to 12 minutes. Serve warm, garnished with parsley if desired, and with a bowl of extra succotash on the side.
Source: Hannaford fresh Magazine, September - October 2015