This stuffed acorn squash is the coziest fall dinner, roasted until caramelized and piled with a pecan-rice stuffing! It’s naturally gluten-free, vegetarian, and easy to make vegan.
I’ve made many acorn squash recipes in my day, but this one is my absolute favorite. The creamy squash is roasted until tender, then it’s draped in a toasted pecan rice stuffing that makes your kitchen smell like a fall paradise!
You know that scent of onions and celery sautéing on the stove? Well, this recipe delivers just that aroma! It’s vegetarian, easily made vegan, and naturally gluten-free, so it works for all sorts of eaters. Even better: it’s seriously crowd pleasing. Everyone I’ve served it to immediately asks for the recipe.
5 Star Reader Review
“Wow! This recipe delivered. The scent of celery and onion sizzling together makes for some kind of magic. The way that the squash steamed with every flavorful forkful was so satisfying. My wife said that this was the best acorn squash recipe that she’d ever tried. She admitted that she hadn’t even been a fan of acorn squash, but this recipe made a believer out of her!” -Michael
How To Cut Acorn Squash
The hardest part about stuffed acorn squash is cutting it. Acorn squash are infamously tough and can be difficult to cut open. To avoid fear of this small and mighty squash, here’s a little crash course on how to cut it:
- Microwave it first (optional, but effective). If you’d like, you can microwave your acorn squash for about 3 minutes prior to cutting it. This softens the skin and flesh so that it’s easier to pierce. It’s not required, but it’s helpful, especially if you’re nervous about your knife skills.
- Use a large chef’s knife. It’s time for the big guns! Pull out your largest, sharpest knife for the job.
- Find a groove and cut half first. Don’t try to cut through the stem! Find a groove on one side of the squash, then put your knife into that and cut about halfway around the squash. Curl back your fingers and keep them out of the way.
- Cut the other side, then pop it apart. Cut around the tip of the squash and then the squash around to cut up the other side in the same way. Then pull it apart with your hands! Voila.
How to Roast Acorn Squash for Stuffing
Once you’ve mastered how to cut the acorn squash, roasting it is a breeze! The method is the same whether you choose to leave it in halves, or cut it into wedges as we’ve shown here.
- Preheat to 450 degrees. A hot oven makes for the best roasting: it leaves the squash tender and almost caramelized.
- Drizzle with olive oil and sprinkle with kosher salt. This is all you need for great seasoning. Place the squash cut side down on a parchment-lined baking sheet.
- Roast until tender, about 35 to 40 minutes. The exact timing depends on the squash, so make sure to check with a fork to see when it is tender.
Did you know you can eat the skin too? After roasting, the skin becomes more tender and is easier to eat. You can use these instructions anytime you want to make roasted acorn squash. But if you want stuffed acorn squash…well, keep reading!
Making the Pecan Rice Stuffing
If you’d like a more traditional “stuffed” look, you can leave the acorn squash in halves. But I like to cut it into wedges so it’s easier to eat and serve. Sometimes a half of a squash can really overwhelm a plate, so wedges make portioning easier.
This rice and pecan stuffing truly makes your kitchen smell like fall paradise! The onion, celery, garlic, and herbs combine into something heavenly. Add to that the crunch and rich flavor of buttery pecans, and you’ll find yourself sneaking bites of the stuffing alone. This recipe is perfect for a cozy fall dinner, or even a vegetarian Thanksgiving main dish.
Here are the basic steps for how to making the stuffing for acorn squash (see the full recipe below):
- Make the rice: Add the rice to a pot and simmer for about 15 to 20 minutes until tender. Then stir in dried sage and salt.
- Prepare the stuffing: Make the stuffing while you wait for the rice to cook: saute onion, celery, and garlic, add thyme and oregano. When the rice is done, stir it in along with the toasted pecans and butter (or olive oil for vegan).
- Serve: When the squash is done, spoon the stuffing over the squash edges and serve.
Variations To Try
There are so many different ways to make stuffed acorn squash. You can also try my quinoa stuffed acorn squash or acorn squash with wild rice stuffing, which use different whole grains for a similarly delicious result.
You could also try adding in something like dried cranberries or finely diced apples for a sweet and savory combo.
Serving Suggestions
Stuffed acorn squash is a filling vegetarian main course, but it’s helpful to add a few extras to fill out the meal. Here are some ideas:
- Crumbled feta or goat cheese over the top
- A salad like an arugula beet salad or a Brussels sprout salad
- Roasted Brussels sprouts for a full fall spread
- As the vegetarian main at Thanksgiving, alongside whole grain stuffing and the rest of the Thanksgiving spread
- A dry Riesling or a Sancerre
Storage and Make-Ahead
The roasted acorn squash and stuffing store in the fridge for up to 4 days. You can store them together or separately and it should work either way.
To make ahead, roast the squash and prepare the stuffing up to 2 days in advance, then reheat both at 350°F for 15 to 20 minutes and assemble before serving. For leftovers, you can place them on a baking sheet, cover loosely with foil, and warm at 350°F for about 15 minutes.
Dietary Notes
This stuffed acorn squash recipe is vegetarian, vegan, plant based, and refined sugar free.
Frequently Asked Questions
Almost anything with structure and seasoning. Whole grains like rice, quinoa, farro, and wild rice are best, and they go well with nuts, dried fruit, mushrooms, or greens. For other ideas, try my quinoa stuffed acorn squash or acorn squash with wild rice stuffing.
Yes. Acorn squash skin is thin and becomes tender once roasted, so there’s no need to peel it.
Sage, thyme, oregano, and rosemary are the classics. Cinnamon, nutmeg, and smoked paprika also go well with the squash’s sweetness.
Yes, roast the squash and make the stuffing up to 2 days ahead, store separately, then reheat and assemble before serving.
Stuffed Acorn Squash
Pin RecipeThis stuffed acorn squash is the coziest fall dinner, roasted until caramelized and piled with a pecan-rice stuffing! It’s naturally gluten-free and vegetarian, and easy to make vegan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Method: Baked
- 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*
- 1 small yellow onion
- 2 cloves garlic
- 2 stalks celery
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh ground black pepper
- 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
- Pre-heat oven to 450°F.
- Cook the rice: Add rice and 2 cups water to a saucepan and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer until tender and all the liquid is absorbed, about 15 to 20 minutes. Remove the heat and allow to steam with the cover on for 5 minutes. Stir in the dried sage and ¼ teaspoon kosher salt.
- Roast the squash: Meanwhile, chop each of the acorn squash in half and then into quarters. (You can also leave it in halves if you prefer that look.) Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
- Meanwhile, prep the veggies for the stuffing: Dice the onion and celery. Mince the garlic.
- Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
- Make the stuffing: Heat the olive oil in a skillet over medium heat. Saute the onion and celery 5 to 7 minutes until tender and translucent. Add the garlic, thyme, and oregano, and saute for an additional 2 minutes until fragrant. When the rice is cooked, stir it into the skillet. Stir in ¼ teaspoon kosher salt, the fresh ground black pepper, butter, and pecans.
- Serve: Spoon the stuffing over the squash quarters and serve immediately.
Notes
*Or, use brown long grain rice and cook it according to these instructions: How to Cook Brown Rice or Brown Rice in Instant Pot
from A Couple Cooks https://ift.tt/FJjwZzR
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