Description

This Stuffed Acorn Squash recipe features roasted acorn squash quarters filled with a savory mixture of basmati rice, aromatic herbs, sautéed onions, celery, garlic, and toasted pecans. Topped optionally with feta or goat cheese crumbles, this dish offers a perfect balance of sweet, nutty, and herbaceous flavors, making it a wholesome and elegant vegetarian main or side dish.

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
Kosher salt and fresh ground black pepper, to taste

Vegetables & Aromatics

1 small yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tablespoon olive oil, plus more for cooking

Herbs & Spices

1 teaspoon dried thyme
1 teaspoon dried oregano
Fresh ground black pepper, to taste

Other 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

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Instructions

Preheat the oven: Set the oven to 450°F to get it ready for roasting the squash.
Cook the rice: In a saucepan, combine 1 cup basmati rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer, and cook for 15 to 20 minutes until the rice is tender and water is absorbed. Remove from heat, let steam covered for 5 minutes. Stir in dried sage and ¼ teaspoon kosher salt for flavor.
Prepare and roast the squash: Cut the acorn squash in half, then quarters (or leave as halves if preferred). Remove the seeds. Place cut-side down on a parchment-lined baking sheet. Drizzle cut sides with olive oil and sprinkle with kosher salt and fresh ground black pepper. Roast for about 40 minutes or until tender.
Prep vegetables and toast pecans: Dice the onion and celery, mince the garlic. Toast the pecans in a dry skillet over low heat for about 3 minutes, stirring occasionally, until fragrant.
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 tender and translucent. Add minced garlic, dried thyme, and oregano; sauté for 2 more minutes until aromatic. Add cooked rice to the skillet mixture. Season with ¼ teaspoon kosher salt, freshly ground black pepper, and stir in unsalted butter and toasted pecans.
Assemble and serve: Spoon the rice and vegetable stuffing onto the roasted acorn squash quarters. Optionally sprinkle with feta or goat cheese crumbles. Serve immediately for the best flavor and texture.

Notes

The recipe can be made vegan by substituting unsalted butter with olive oil or coconut oil and omitting cheese topping.
White basmati rice pairs well due to its light, fluffy texture, but you can use brown rice for a nuttier flavor and more fiber—adjust cooking time accordingly.
To save time, cook the rice ahead and reheat before mixing with sautéed vegetables.
Be careful not to burn the pecans when toasting; cook on low heat and stir frequently.
If you prefer a softer skin, you can roast the squash cut-side up, but roasting cut-side down enhances caramelization.
For added protein, consider adding cooked chickpeas or crumbled tofu to the stuffing.

Nutrition

Serving Size: 1 stuffed squash quarter
Calories: 320 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 12 mg