Stuffed Acorn Squash with Sage, Pecans, and Herb Rice Recipe

If you’re looking for a cozy, autumn-inspired dish that will impress your family and guests alike, you’ve got to try this Stuffed Acorn Squash with Sage, Pecans, and Herb Rice Recipe. It’s one of those recipes I keep coming back to because it’s simple, packed with flavor, and just feels like a warm hug on a plate. Trust me, once you make it, you’ll understand why it’s a staple in my kitchen during squash season!

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Ingredients You’ll Need

Gathering fresh, quality ingredients will really make this Stuffed Acorn Squash with Sage, Pecans, and Herb Rice Recipe shine. The beauty here is how simple but thoughtfully combined these components are — each adding texture and flavor in its own way.

• White basmati rice: I love basmati here because of its fluffy and fragrant qualities that complement the squash.
• Dried sage: Adds that warm, piney note that sings with sweet squash.
• Kosher salt: Essential for seasoning, but go easy so you don’t overpower the delicate flavors.
• Acorn squash: Look for small to medium-sized ones that aren’t bruised for even roasting.
• Yellow onion: Classic base flavor that softens nicely in the stuffing.
• Garlic: Mellow when sautéed, it adds great depth.
• Celery: Crunchy and aromatic, it’s the unsung hero that brightens the stuffing.
• Olive oil: Use good quality for both roasting and sautéing.
• Dried thyme and oregano: These herbs add earthiness and a subtle Mediterranean vibe.
• Fresh ground black pepper: Freshly cracked pepper always makes a noticeable difference.
• Unsalted butter: Provides richness; I’ve also used olive oil or coconut oil to keep it vegan.
• Raw pecan pieces: I toast them to boost the nuttiness and crunch.
• Feta or goat cheese crumbles (optional): I sometimes sprinkle this on top for a tangy finish, but it’s delicious without.

Variations

I love how forgiving this recipe is, which means you can easily customize it based on mood or what you have on hand. Over time, I’ve tweaked it enough to keep it interesting every time I make it.

• Add Protein: Sometimes I add cooked sausage or chickpeas for an extra protein boost — both work amazingly with the herb rice stuffing.
• Switch Nuts: If pecans aren’t your thing, walnuts or toasted almonds make a great substitution and still add that satisfying crunch.
• Make it Vegan: Swap out butter for olive or coconut oil and skip the cheese. It’s still so flavorful and comforting!
• Fresh Herbs: If you have fresh sage, thyme, or oregano, toss those in instead of dried for a brighter, fresher flavor punch.

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

Step 1: Cook the Perfect Herb Rice

Start by rinsing your basmati rice until the water runs clear — this washes away excess starch so you get fluffy grains instead of sticky rice. Bring 2 cups of water to a boil with the rice, then cover and lower to a simmer. I like to give it about 15-20 minutes until tender, then let it steam off the heat for 5 minutes with the lid on. Stir in dried sage and a pinch of kosher salt before moving on. This little step really infuses the rice with flavor right from the start.

Step 2: Roast Your Acorn Squash to Perfection

While the rice is cooking, chop your acorn squash in half or quarters — whichever you prefer for serving style. Scrape out the seeds (save them for roasting later if you want!). I drizzle olive oil on the cut sides, sprinkle kosher salt and fresh pepper, then turn the squash cut side down on a parchment-lined baking sheet. Roasting at 450°F for about 40 minutes makes the flesh tender and sweet, caramelizing those edges just right. You’ll know it’s done when a fork pierces easily.

Step 3: Prepare the Veggies and Toast Pecans

Dice the onion and celery finely, then mince the garlic. Meanwhile, in a dry skillet over low heat, toast the pecans until fragrant, about 3 minutes — keep an eye on them so they don’t burn! Those toasty nuts really lift the flavor of the stuffing and add a satisfying crunch.

Step 4: Build the Flavorful Stuffing

Heat some olive oil over medium heat and sauté the onion and celery until soft and translucent, about 5-7 minutes. Add garlic, dried thyme, and oregano and cook for another 2 minutes until everything smells amazing. Stir your cooked herb rice into the skillet, season with salt and pepper, then toss in butter and toasted pecans. This step is where the magic happens—each bite is deeply flavorful and perfectly balanced.

Step 5: Stuff, Serve, and Enjoy!

Spoon the warm stuffing generously over each roasted squash piece. If you’re feeling fancy, add a sprinkle of feta or goat cheese crumbles on top. Serve immediately and watch how everyone swoons over the blend of sweet squash, savory herbs, and crunch. It’s just that good!

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

Garnishes

Personally, I love topping this dish with a sprinkle of tangy feta or creamy goat cheese—it contrasts so nicely with the sweet squash. A few fresh sage leaves or chopped parsley add a lovely pop of color and freshness. Sometimes, I drizzle a little good-quality olive oil or even a handful of pomegranate seeds for a surprising burst of brightness.

Side Dishes

Since this stuffed squash is already packed with hearty ingredients, I like to keep the sides lighter. A crisp green salad with a lemon vinaigrette or some roasted Brussels sprouts pairs perfectly. For a cozier meal, creamy mashed potatoes or a simple soup, like butternut squash bisque, are fantastic complements.

Creative Ways to Present

For holiday dinners or special occasions, I like to roast the acorn squash halves instead of quarters to keep presentation elegant and rustic. Filling them up with the stuffing and topping with pecans and herbs makes for a show-stopping centerpiece. Another fun idea: serve individual mini acorn squashes as edible bowls to delight your guests.

Make Ahead and Storage

Storing Leftovers

I usually put leftovers in an airtight container and store them in the fridge for up to 3 days. The flavors actually meld together overnight, so it tastes even better the next day. Just make sure to keep the stuffing and squash together to prevent drying out.

Freezing

I’ve frozen the stuffing separately with good results. Scoop it into freezer-safe containers or bags, and it’ll last for about 2 months. I don’t recommend freezing the roasted squash itself because it gets a bit mushy when thawed, but the stuffing holds up beautifully.

Reheating

To reheat leftovers, I microwave gently or warm them in a skillet with a splash of water or broth to keep the rice moist. If you have the time, reheating in a 350°F oven wrapped in foil works wonders for the stuffed squash—it heats evenly without drying out.

FAQs

Final Thoughts

This Stuffed Acorn Squash with Sage, Pecans, and Herb Rice Recipe definitely holds a special place in my heart—and on my table every fall. It’s a dish that looks impressive but comes together with everyday ingredients and simple techniques. When I first tried it, I was hooked by how the flavors danced together so beautifully. I can’t wait for you to try making it yourself—you’ll enjoy every comforting, delicious bite as much as my family does. Go ahead, treat yourself to this warm, flavorful dish that’s as nourishing as it is tasty.

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