Name: Stuffed Acorn Squash with Sage Rice and Pecans Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup white basmati rice; ½ teaspoon dried sage; ½ teaspoon kosher salt, divided, plus more for sprinkling; 2 small acorn squash; Olive oil, for drizzling; Fresh ground black pepper, to taste; 1 small yellow onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 tablespoon olive oil, plus more for sautéing; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 3 tablespoons unsalted butter (or substitute olive oil or coconut oil for vegan); ¾ cup raw pecan pieces; Feta or goat cheese crumbles, optional

If you’re looking for a cozy, comforting fall dish that’s as beautiful to serve as it is delicious, I’m so excited to share my Stuffed Acorn Squash with Sage Rice and Pecans Recipe with you. I absolutely love how this recipe brings together sweet roasted acorn squash, fragrant sage-infused rice, and crunchy toasted pecans for a festive, hearty meal that my family just can’t get enough of. Whether you’re cooking for a special occasion or just craving something warm and wholesome, this recipe is sure to become one of your favorites.

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Why You’ll Love This Recipe

Bursting with Autumn Flavors: The combination of roasted acorn squash and sage gives this dish a warm, earthy depth that’s perfect for fall and winter evenings.
Pretty and Practical: It’s as much a feast for the eyes as it is for the palate, making it impressive but totally doable when entertaining.
Nutty Crunch from Pecans: Toasted pecans add a lovely texture contrast and a rich, buttery flavor that’s just heavenly.
Flexible for Everyone: You can easily make it vegan or add cheese if you like, so it suits all kinds of dietary preferences.

The image shows three slices of bright yellow acorn squash arranged in a row on a white plate. Each squash slice is filled with a cooked rice mix that is light brown in color with bits of green vegetables and scattered dark brown pecans on top and around the plate. The plate sits on a white marbled surface, accompanied by a blue and white cloth napkin and green leaves nearby. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Sage Rice and Pecans, roasted acorn squash, fall healthy dinner, festive acorn squash recipe, vegetarian holiday main dish

Ingredients You’ll Need

Every ingredient in this Stuffed Acorn Squash with Sage Rice and Pecans Recipe plays a part in building layers of flavor and texture—simple staples combined to create something special. Here’s a quick peek at what you’ll want to have on hand before you get started.

Flat lay of two small acorn squashes halved to show their bright orange flesh, a small yellow onion whole and diced, two fresh celery stalks with crisp green leaves, three cloves of garlic with papery skins, a handful of raw pecan pieces scattered around, a small mound of uncooked white basmati rice, dried sage and thyme sprigs lightly spread nearby, and creamy white crumbles of feta cheese, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Sage Rice and Pecans, roasted acorn squash, fall healthy dinner, festive acorn squash recipe, vegetarian holiday main dish

White Basmati Rice: I love basmati for its fluffy texture and delicate aroma, which pairs perfectly with sage.
Dried Sage: This herb is the star of the show—it adds that classic, warm flavor that transforms the rice.
Kosher Salt: Essential for seasoning and bringing out the natural flavors of the squash and rice.
Acorn Squash: You’ll want nice, small acorn squashes for even roasting and easy stuffing.
Yellow Onion: Adds a subtle sweetness and depth to the rice stuffing.
Garlic: Mincing garlic fresh infuses the stuffing with a wonderful aromatic kick.
Celery: Provides a bit of crunch and freshness to the mix.
Olive Oil: Used for roasting and sautéing—it’s a flavorful, healthy fat that I always trust.
Dried Thyme and Oregano: These classic herbs complement the sage and add complexity to the stuffing.
Fresh Ground Black Pepper: A quick grind adds bright, subtle heat to balance the dish.
Unsalted Butter (or vegan alternative): Butter adds richness, but you can swap with olive or coconut oil for a dairy-free version.
Raw Pecan Pieces: Toasted pecans bring crunch and a buttery nuttiness that takes this dish to the next level.
Feta or Goat Cheese Crumbles (optional): If you enjoy a bit of tangy creaminess, this is a lovely finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This is one of those recipes I love to personalize based on what’s in my pantry or the season. Don’t be shy about mixing it up—it makes the dish your own and keeps it exciting each time you make it!

Add Dried Cranberries or Chopped Apples: I once tossed in some dried cranberries for a pop of sweetness that paired beautifully with the earthy sage and pecans.
Use Quinoa or Wild Rice Instead of Basmati: For a nuttier or heartier bite, swapping in another grain works wonderfully here.
Make it Vegan: I skip the butter and cheese and use extra olive oil or coconut oil, and honestly, it’s still deliciously rich.
Incorporate Fresh Herbs: When in season, fresh sage or thyme adds a brighter herbal note I really enjoy.

How to Make Stuffed Acorn Squash with Sage Rice and Pecans Recipe

Step 1: Prep and Cook the Basmati Rice

Start by rinsing your basmati rice under cold water until the water runs clear—this keeps the rice fluffy and prevents it from getting gummy. Into a saucepan, add the rice and 2 cups of water. Bring it to a boil, then lower the heat, cover, and let it simmer gently for about 15 to 20 minutes until the grains are tender and the water is absorbed. I love to let it steam off the heat for another 5 minutes, covered, to get that perfect texture. Then, stir in the dried sage and a pinch of kosher salt to infuse the rice with that signature flavor.

Step 2: Roast the Acorn Squash

While the rice cooks, cut your acorn squashes in half or quarters, depending on your serving preference. I usually go for quarters because that makes it easier to spoon in the stuffing. Scoop out all the seeds (save them for roasting later if you like!). Lay the squash cut side down on a parchment-lined baking sheet, drizzle with good olive oil, and sprinkle with kosher salt and freshly ground black pepper. Roast at 450°F for about 40 minutes until the flesh is tender and caramelized just a little. You’ll know it’s ready when you can easily pierce it with a fork.

Step 3: Sauté the Veggies and Toast the Pecans

While the squash roasts, dice your onion, celery, and mince the garlic. Heat olive oil in a skillet over medium heat, then sauté the onion and celery until soft and translucent, about 5 to 7 minutes. Add the garlic, thyme, and oregano and cook for an additional couple of minutes until fragrant—this step fills my kitchen with such an amazing aroma! Separately, toast the pecans in a dry skillet over low heat for about 3 minutes, stirring often, until they’re golden and smell nutty. Toasting makes such a difference in flavor.

Step 4: Finish the Rice Stuffing and Assemble

Once your rice is ready, add it to the skillet with the veggies. Stir in a bit more salt, a generous amount of fresh ground pepper, the butter (or oil), and the toasted pecans. Mix it all thoroughly—this is where the magic happens! Then spoon the flavorful stuffing over your roasted acorn squash quarters. If you like, sprinkle with some tangy feta or goat cheese crumbles right on top before serving. It’s seriously a showstopper.

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Pro Tips for Making Stuffed Acorn Squash with Sage Rice and Pecans Recipe

Don’t Skip the Steaming Step: Letting the rice steam off the heat really keeps it tender and fluffy without being sticky.
Use Freshly Ground Pepper: It adds a much brighter and livelier flavor than pre-ground pepper, which I only realized after a few attempts.
Warm Your Serving Plates: This little trick helps keep the stuffed squash warm longer—perfect for entertaining or family dinners.
Roast Squash Cut Side Down: This ensures that the flesh softens beautifully and caramelizes without drying out.

How to Serve Stuffed Acorn Squash with Sage Rice and Pecans Recipe

Stuffed Acorn Squash with Sage Rice and Pecans Recipe - Serving

Garnishes

I love topping my stuffed squash with a sprinkle of tangy feta or creamy goat cheese crumbles—they really contrast with the sweet squash and add a touch of indulgence. A little fresh sage leaf or chopped parsley on top adds a lovely pop of color and freshness, making the dish look extra special before it hits the table.

Side Dishes

To round out this warm and hearty meal, I often serve it alongside a crisp green salad with a lemon vinaigrette or roasted Brussels sprouts. A simple soup or even crusty bread complements it well if you want to keep things on the lighter side, but honestly, this stuffed squash can shine as the centerpiece on its own!

Creative Ways to Present

For holiday dinners, I’ve arranged the stuffed squash quarters on a large platter lined with fresh sage leaves and sprinkled a few pomegranate seeds for a festive touch and surprise burst of sweetness. If you want to make it family-style, just keep the squash halves whole, stuff them generously, and serve with rustic wooden utensils—that cozy vibe is unbeatable.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed squash in an airtight container in the fridge for up to 3 days. To keep it from getting soggy, I try to keep the rice and squash separate if possible, especially if I plan to reheat just the rice.

Freezing

Freezing this dish works pretty well for the rice and pecan stuffing on its own, but I don’t recommend freezing the roasted squash halves because the texture changes a bit. If you want to freeze leftovers, pack the rice mixture in a freezer-safe container for up to 2 months.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the microwave until warm, adding a splash of water or broth to keep the rice moist. If you reheat the squash, I recommend doing it uncovered in a 350°F oven so it stays firm and doesn’t get mushy.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While acorn squash has a lovely sweetness and shape that works perfectly for stuffing, you can use delicata, kabocha, or even small butternut squashes. Just adjust the roasting time based on the size and thickness of the squash.
Is there a vegan way to make this Stuffed Acorn Squash with Sage Rice and Pecans Recipe?

Yes! Simply swap out the butter for olive oil or coconut oil and omit any cheese or use a plant-based cheese alternative. The pecans add plenty of richness and texture to keep the dish satisfying.
Can I prepare this recipe in advance for a party?

You can roast the squash and make the stuffing a day ahead, store them separately in the fridge, and assemble just before serving. Warm it all in the oven for 10-15 minutes, and it tastes fresh and homemade.
What type of rice works best for this recipe?

I prefer white basmati rice because it’s fluffy and aromatic, but you can experiment with brown basmati, jasmine, or even wild rice blends for a different texture and flavor profile.

Final Thoughts

This Stuffed Acorn Squash with Sage Rice and Pecans Recipe has a special place in my kitchen because it manages to be both impressive and approachable. I love making it when the weather turns chilly—it feels nurturing and festive all at once. I hope you enjoy making it as much as I do and that it brings warm smiles and happy tummies to your table. Give it a try and watch your family go crazy for this seasonal favorite!