Description
This Stuffed Acorn Squash recipe features tender roasted acorn squash quarters filled with a savory mixture of basmati rice, aromatic herbs, sautéed vegetables, toasted pecans, and optional cheese crumbles. Perfectly balanced with warm spices and a buttery finish, this dish makes for a comforting and elegant fall or winter meal that is both vegetarian and wholesome.
Ingredients
Scale
Rice
- 1 cup white basmati rice
- ½ teaspoon dried sage
- ½ teaspoon kosher salt, divided, plus more for sprinkling
Squash
- 2 small acorn squash
- Olive oil, for drizzling
- Fresh ground black pepper, to taste
Vegetable Stuffing
- 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
Additional Ingredients
- 3 tablespoons unsalted butter (or substitute olive oil or coconut oil for vegan)
- ¾ cup raw pecan pieces
- Feta or goat cheese crumbles, optional
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for roasting the acorn squash.
- Cook the rice: In a saucepan, combine 1 cup of basmati rice with 2 cups water. Bring to a boil, then cover and reduce to simmer. Let it cook until tender and water is absorbed, about 15 to 20 minutes. Remove from heat and let steam covered for 5 minutes. Stir in dried sage and ¼ teaspoon kosher salt for flavor.
- Roast the squash: Chop each acorn squash into halves or quarters and scoop out the seeds. Arrange them cut side down on a parchment-lined baking sheet. Drizzle olive oil over the cut surfaces and season with kosher salt and fresh ground black pepper. Roast in the preheated oven for approximately 40 minutes until tender.
- Prepare the vegetables: While the squash roasts, dice the onion and celery, and mince the garlic to prepare for the stuffing mixture.
- Toast the pecans: Heat a dry skillet over low heat. Add the raw pecan pieces and toast for about 3 minutes, stirring occasionally until fragrant and lightly browned. Remove from heat and set aside.
- Make the stuffing: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion and celery for 5 to 7 minutes until softened and translucent. Add minced garlic, dried thyme, and oregano, cooking for an additional 2 minutes until aromatic. Incorporate the cooked rice into the skillet, then season with ¼ teaspoon kosher salt, fresh ground black pepper, butter, and toasted pecans. Stir well to combine all ingredients.
- Assemble and serve: Spoon the warm stuffing mixture over the roasted acorn squash pieces. Optionally, sprinkle with feta or goat cheese crumbles for extra flavor. Serve immediately while hot.
Notes
- You can leave the acorn squash in halves for a rustic look instead of cutting into quarters.
- Use olive oil or coconut oil instead of butter to make this recipe vegan.
- Feta or goat cheese is optional; omit for a dairy-free version.
- To save prep time, you can cook the rice in advance.
- Toast the pecans carefully to avoid burning; stir frequently.
Nutrition
- Serving Size: 1 stuffed acorn squash quarter
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
