There is something magical about the smell of roasting squash on a crisp autumn evening. This Stuffed Acorn Squash brings all the cozy fall vibes straight to your kitchen. It is a hearty, healthy, and beautiful dish that feels special every time.
You will love how this recipe delivers a restaurant-quality meal with very little effort. It is the perfect way to celebrate the harvest season with your family. Let’s get cooking and make something delicious together!
Why This Recipe Is a Winner
This dish is a winner because it balances sweet and savory flavors perfectly. The tender squash acts as a natural bowl for the nutrient-packed filling. It is a great way to get more vegetables onto your plate.
This recipe is also very budget-friendly and uses simple pantry staples. It is perfect for busy fall weeknights when you want something nourishing. You can even prep the filling ahead of time to save minutes later.
Simple Cooking Method
Making this dish is much easier than it looks. You simply roast the squash halves while you prepare the quick rice filling. The oven does most of the hard work for you. Even beginner cooks can master this impressive meal with ease.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find.
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup cooked long-grain brown rice
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1 teaspoon dried thyme
- 1/2 cup vegetable broth
Step-by-Step Directions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with 1 tablespoon of olive oil.
- Season the squash with salt and pepper.
- Place squash cut-side down on a parchment-lined baking sheet.
- Roast for 35-40 minutes until the flesh is tender.
- While squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Sauté onion, celery, and carrots for 5-7 minutes until softened.
- Add garlic and thyme, cooking for 1 minute until fragrant.
- Stir in the cooked rice, cranberries, pecans, and vegetable broth.
- Simmer the mixture for 3-5 minutes until the broth is absorbed.
- Flip the roasted squash halves and fill the cavities with the rice mixture.
- Return to the oven for 10 minutes to heat through and lightly brown the tops.
Best Ways to Enjoy It
Serve these squash halves warm right out of the oven. They look stunning on a large wooden serving platter. Pair them with a fresh green salad or a cup of warm soup. Set the table, light a candle, and enjoy a cozy night in.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for 3-4 days. This recipe is excellent for meal prep lunches the next day. To reheat, place the squash in the oven at 350°F for 10-15 minutes. You can also use the microwave if you are in a hurry. The flavors often taste even better the next day.
Tips for Best Results
- Don’t skip roasting the squash cut-side down for the best texture.
- Use a spoon to scoop out all the seeds before roasting.
- Choose squashes that are similar in size so they cook evenly.
- Substitute walnuts or pumpkin seeds if you do not have pecans.
- For a holiday gathering, you can double the batch easily.
- Add a sprinkle of fresh parsley at the end for extra color.
- Check for tenderness with a fork before adding the filling.
- Make the rice a day early to save time on weeknights.
Easy Flavor Ideas
- Swap brown rice for quinoa for a different protein boost.
- Add cooked ground sausage if you prefer a meat-based version.
- In the summer, try this method with large zucchini boats.
- Mix in a little feta cheese for a salty, creamy finish.
Common Questions
Can I eat the skin of the acorn squash?
Yes, the skin of the acorn squash becomes very tender when roasted. Many people enjoy eating it along with the sweet flesh. It adds a nice texture and extra fiber to your meal.
Can I make this recipe ahead of time?
You can definitely prepare the rice filling a day in advance. When you are ready for dinner, just roast the squash and fill them up. This makes it a great option for entertaining guests.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Ingredients
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup cooked long-grain brown rice
- 1/2 cup yellow onion, diced
- 1/2 cup celery , diced
- 1/2 cup carrots , diced
- 2 cloves garlic , minced
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1 teaspoon dried thyme
- 1/2 cup vegetable broth
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper.
- Place squash cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until tender.
- While squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Sauté onion, celery, and carrots for 5-7 minutes until softened.
- Add garlic and thyme, cooking for 1 minute until fragrant.
- Stir in the cooked rice, cranberries, pecans, and vegetable broth.
- Simmer the mixture for 3-5 minutes until the broth is absorbed.
- Flip the roasted squash halves and fill the cavities with the rice mixture.
- Return to the oven for 10 minutes to heat through and lightly brown the tops.
