This stuffed acorn squash represents the coziest autumn meal, roasted to caramelization and topped with a pecan-rice filling! It’s naturally gluten-free, vegetarian, and can easily be made vegan.
I’ve experimented with numerous acorn squash recipes over the years, but this one stands out as my top choice. The creamy squash is roasted until soft, then adorned with a toasted pecan rice filling that will make your kitchen smell like an autumn haven!
Do you recognize the aroma of onions and celery sautéing? This recipe embodies that fragrance! It’s vegetarian, can be easily transformed into vegan, and is naturally gluten-free, making it suitable for various diets. Plus, it’s a hit with crowds. Everyone I’ve served it to quickly requests the recipe.
5 Star Reader Review
⭐⭐⭐⭐⭐ “Wow! This recipe exceeded my expectations. The aroma of celery and onion cooking together creates a magical experience. The way the squash steamed with every delicious bite was incredibly satisfying. My wife declared this the best acorn squash recipe she’d ever tasted. She admitted she hadn’t been fond of acorn squash before, but this recipe changed her mind!” -Michael
How To Cut Acorn Squash
The trickiest aspect of stuffed acorn squash is cutting it. Acorn squash are notoriously tough and can be challenging to slice open. To ease your concerns about this small but formidable squash, here’s a quick guide on how to cut it:
– Microwave it first (optional, but helpful). If desired, microwave your acorn squash for around 3 minutes before cutting. This softens both the skin and flesh, making it simpler to cut. It’s not mandatory but can be beneficial, particularly if you’re apprehensive about your knife skills.
– Use a large chef’s knife. It’s time to bring out the heavy artillery! Select your largest, sharpest knife for this task.
– Locate a groove and cut one half first. Don’t attempt to slice through the stem! Identify a groove on one side of the squash, insert your knife there, and cut about halfway around the squash. Keep your fingers curled back and out of harm’s way.
– Cut the other side, then separate it. Slice around the tip of the squash and then cut around the other side in the same manner. After that, simply pull it apart using your hands! There you go.
How to Roast Acorn Squash for Stuffing
Once you have learned how to cut the acorn squash, roasting it becomes quite easy! The process is the same whether you leave it in halves or cut it into wedges as we demonstrate here.
– Preheat to 450 degrees. A hot oven ensures optimal roasting: it leaves the squash soft and nearly caramelized.
– Drizzle with olive oil and sprinkle with kosher salt. This basic seasoning is all you need for excellent flavor. Place the squash cut side down on a parchment-lined baking sheet.
– Roast until tender, approximately 35 to 40 minutes. The exact time will vary based on the squash, so be sure to check for tenderness with a fork.
Did you know the skin is also edible? After roasting, the skin becomes softer and easier to consume. You can follow these instructions whenever you’d like to prepare roasted acorn squash. But if you aim for stuffed acorn squash… well, keep on reading!
Making the Pecan Rice Stuffing
For a more classic “stuffed” appearance, you can keep the acorn squash in halves. However, I prefer to slice it into wedges to make it simpler to eat and serve. Sometimes, a half of a squash can overwhelm a plate, so wedges simplify portioning.
This rice and pecan stuffing truly fills your kitchen with the scent of autumn bliss! The combination of onion, celery, garlic, and herbs creates something divine. With the added crunch and rich flavor of buttery pecans, you’ll find yourself sneaking tastes of the stuffing on its own. This recipe is ideal for a cozy autumn supper or even as a vegetarian main course for Thanksgiving.
Here are the essential steps to prepare the stuffing for acorn squash (see the complete recipe below):
– Cook the rice: Combine the rice in a pot and simmer for about 15 to 20 minutes until tender. Then mix in dried sage and salt.
– Prepare the stuffing: While waiting for the rice to finish cooking, begin making the stuffing: sauté onion, celery, and garlic, then add thyme and oregano. Once the rice is cooked, mix it in along with the toasted pecans and butter (or olive oil for a vegan option).
– Serve: Once the squash is done, spoon the stuffing over the edges of the squash and serve.
Variations To Try
There are countless ways to create stuffed acorn squash. You might also want to try my quinoa-stuffed acorn…