Preheat your oven to 400°F (200°C). Slice the acorn squash in half horizontally and scoop out the seeds and stringy bits. Rub the cut sides with olive oil and place cut-side down on a baking sheet. Roast for about 40-45 minutes until the flesh is tender when pierced with a fork.
While the squash roasts, prepare the stuffing. In a mixing bowl, combine bread crumbs, diced vegetables, minced garlic, chopped sage and thyme, and a pinch of salt and pepper. Drizzle with a little broth and melted butter, then mix until moistened but not soggy.
Once the squash is cool enough to handle, gently scoop out some of the flesh into the bowl with the stuffing mixture. Use a spoon to mash and combine the flesh with the seasonings and bread crumbs, creating a thick, rustic filling. Adjust moisture with additional broth if needed.
Flip the squash halves cut-side up. Carefully spoon the stuffing mixture into each squash cavity, pressing lightly to fill evenly and slightly mound on top. Sprinkle a little extra bread crumbs or herbs over the filling for a golden crust.
Return the stuffed squash to the oven and bake for another 15-20 minutes until the filling is heated through and the top is golden brown and slightly crispy.
Remove from the oven and let cool for a few minutes. Serve the stuffed acorn squash warm, with the bright herbs and savory filling contrasting beautifully with the tender squash exterior. Enjoy!
