If you’re looking for a cozy, comforting, and a little bit fancy meal that’s actually super easy to make, you’ve got to try this Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe. I absolutely love how this dish turns out—it’s got this perfect balance of nutty rice, aromatic herbs, crunchy pecans, and creamy cheese all nestled inside tender, roasted acorn squash. Seriously, once you try it, your family will be asking for it again and again. Stick with me, and I’ll walk you through all the tips and tricks that make it foolproof and delicious every single time.
Why You’ll Love This Recipe
- Simple ingredients that shine: Each element—from the basmati rice to the toasted pecans—adds its own texture and flavor, making every bite exciting yet approachable.
- Perfect for cozy meals: Stuffed acorn squash feels like fall on your plate, but you can enjoy it any time of year.
- Great make-ahead option: The stuffing can be prepped ahead, which makes busy weeknights or holiday gatherings totally stress-free.
- Versatile and customizable: Whether you prefer vegan or love a crumbled cheese topping, this recipe adapts easily to your taste buds.
Ingredients You’ll Need
The beauty of this Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe is how simple and accessible the ingredients are, yet the combination feels really special. If you pick fresh acorn squash, you’ll notice the flavors pop even more. And using basmati rice lends a nice fluffy texture that complements the nuttiness from the pecans.
- Basmati rice: I love using white basmati here because it cooks up fluffy and fragrant, giving the stuffing a light texture that’s anything but boring.
- Dried sage: This herb adds a gentle, savory warmth that’s subtle but really elevates the whole dish.
- Acorn squash: Try to pick small, fresh ones with firm skin for the best roasting results.
- Yellow onion: Provides sweetness and depth when sautéed until translucent.
- Garlic: Always a winner! It gives a lovely aromatic base to the stuffing.
- Celery stalks: Adds crunch and a fresh contrast to the softness of the rice.
- Olive oil: Use a good quality one, especially for drizzling over the squash to roast.
- Dried thyme and oregano: Classic herbs that play beautifully with the sage and give the rice that herbed freshness.
- Butter (or oil alternative): Butter adds richness, but feel free to use olive or coconut oil for a vegan twist.
- Raw pecan pieces: Toasting them intensifies their flavor and adds a crunchy surprise.
- Feta or goat cheese crumbles (optional): I love the tangy creaminess these cheeses bring—if you’re into cheese, don’t skip this!
- Kosher salt and fresh ground black pepper: Essentials for seasoning every part perfectly.
Variations
I’ve found that this Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe is wonderfully flexible, so don’t hesitate to tweak it to suit your mood or what you have on hand. Making it your own makes it even more special.
- Make it vegan: I’ve swapped the butter for coconut oil and left out the cheese at times, and it’s still just as tasty and comforting.
- Add protein: For a heartier option, you can stir in cooked sausage, diced chicken, or even sautéed mushrooms to the stuffing.
- Swap nuts: If pecans aren’t your favorite, toasted walnuts or pine nuts work beautifully too.
- Seasonal twist: Try mixing in diced apples or dried cranberries for a sweet contrast in fall and winter months.
How to Make Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe
Step 1: Cook Your Basmati Rice with Herbs
Start by rinsing 1 cup of basmati rice thoroughly until the water runs clear—this helps with fluffiness. Then bring 2 cups of water to a boil in a saucepan, add the rice, cover, and simmer gently for about 15 to 20 minutes until the water’s absorbed and the rice is tender. Here’s a little secret: after turning off the heat, leave the pan covered for an additional 5 minutes so the rice steams perfectly. When it’s ready, stir in ½ teaspoon of dried sage and ¼ teaspoon kosher salt. This little step infuses the rice with subtle herbal warmth that plays beautifully with the rest of the dish.
Step 2: Roast the Acorn Squash Until Tender and Sweet
While the rice cooks, preheat your oven to 450°F. Slice the acorn squash in half, then again into quarters (or leave in halves if you prefer a more rustic look). Scoop out all the seeds and stringy bits—feel free to roast those separately for a great snack! Spread the squash pieces cut side up on a parchment-lined baking sheet (I find this saves clean-up time). Drizzle olive oil generously over the cut sides, then sprinkle kosher salt and black pepper. Here’s a tip I learned the hard way: place the squash cut side down on the sheet. This keeps the flesh moist and caramelizes the edges beautifully. Roast for about 40 minutes or until a fork easily pierces the squash and it’s soft with a bit of caramelization.
Step 3: Prepare the Herbed Rice Stuffing
While the squash roasts, dice the yellow onion and celery, and mince the garlic. In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring often—you’ll know they’re ready when you smell that irresistible nutty aroma. Set pecans aside. Now, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion and celery for 5-7 minutes until translucent and tender, then add the garlic, dried thyme, and oregano. Cook for 2 more minutes until fragrant. When your rice is cooked and herbed, stir it into the skillet. Season with ¼ teaspoon kosher salt, fresh black pepper to taste, then add 3 tablespoons of butter (or your preferred fat substitute) and the toasted pecans. Stir gently to combine all those fantastic flavors and textures.
Step 4: Stuff and Serve Immediately
Once your squash is tender, flip the pieces cut side up and generously spoon the warm herbed rice mixture right into each cavity. If you’re using feta or goat cheese, sprinkle it on top now for a lovely tangy finish. Serve immediately—you’ll love how the creamy cheese melts just a bit into the warm stuffing. This dish is a total crowd-pleaser and doubles as a fantastic centerpiece on your table, especially during autumn and winter dinners.
Pro Tips for Making Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe
- Don’t skip rinsing the rice: Rinsing removes excess starch, preventing clumpy rice and giving you that perfect fluffy texture every time.
- Flip the squash cut side down to roast: This keeps the flesh moist and creates a lovely caramelized edge instead of drying it out.
- Toast pecans carefully: Low heat and constant stirring prevent burning and really bring out their rich flavor.
- Timing is key: Start the rice and the squash at the same time so everything finishes simultaneously for a hot, fresh meal.
How to Serve Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe
Garnishes
I usually top my stuffed squash with a sprinkle of crumbled feta or goat cheese because it adds a lovely tang that cuts through the richness. A handful of fresh chopped parsley or thyme right before serving brightens it up visually and flavor-wise, too. If you want a little heat, a light drizzle of chili oil or a pinch of crushed red pepper flakes works wonders.
Side Dishes
This recipe is quite filling on its own, but I love pairing it with a crisp green salad dressed with lemon vinaigrette or some roasted Brussels sprouts for that extra seasonal vibe. If you’re feeling indulgent, a warm crusty bread or garlic mashed potatoes round out the meal nicely.
Creative Ways to Present
For special occasions, I’ve served the stuffed squash quarters arranged like petals on a large platter, garnished with fresh herbs and edible flowers for a rustic yet elegant look. You could also bake the filling separately in mini ramekins and nestle them into the hollow squash halves for an individual serving presentation that impresses every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover stuffed squash in an airtight container in the fridge. The squash gets even more flavorful after sitting overnight, making great second-day lunches. Just be aware the texture of the squash softens a bit, but that doesn’t bother me at all—it’s comforting and cozy!
Freezing
I’ve frozen the stuffing mixture separately in freezer-safe bags with good results, then reheated and stuffed fresh roasted squash later. You can freeze the whole stuffed squash too, but the texture of the squash softens after thawing, so I prefer freezing components separately.
Reheating
To warm leftovers, I recommend reheating in the oven at 350°F for about 15-20 minutes. This keeps the squash tender but prevents it from getting mushy, and it also refreshes the toasted pecans so they stay crunchy. Microwave reheating works in a pinch but tends to soften the texture more.
FAQs
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Can I make this Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe ahead of time?
Absolutely! You can prepare the rice stuffing a day in advance and store it in the fridge. Roast the squash fresh just before serving for the best texture. This approach saves time without compromising flavor.
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Can I substitute the basmati rice with another type?
You can use jasmine rice or long-grain white rice, but for best texture and flavor, basmati is my favorite choice. Brown rice could work but will require longer cooking and may alter the stuffing’s texture.
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Is there a vegan version of this stuffed acorn squash?
Yes! Simply replace the butter with olive or coconut oil and skip the cheese or use a plant-based alternative. The dish still delivers plenty of flavor and satisfying texture.
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How do I know when the squash is perfectly roasted?
The squash is done when a fork easily pierces the flesh and the edges have a bit of caramelization. Usually about 40 minutes at 450°F works well, but keep an eye because ovens can vary.
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What cheese works best in this recipe?
I recommend tangy feta or creamy goat cheese for their flavor and crumbly texture that melts into the warm stuffing. But feel free to experiment with what you have!
Final Thoughts
This Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe has become one of my favorite dishes to share during the cooler months. It’s warm, inviting, and somehow feels like a festive celebration on your plate but is so simple to make any day of the week. Whether you’re cooking for family, friends, or just yourself, I promise you’ll fall in love with these comforting flavors and textures. Give it a try—you might just have a new seasonal staple in your recipe rotation!
Print
Stuffed Acorn Squash with Herbed Rice, Pecans, and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 a touch of creamy feta or goat cheese. Perfect for a comforting fall or winter meal, it balances sweet, nutty, and herbaceous flavors for a hearty vegetarian dish.
Ingredients
Squash and Rice
- 1 cup white basmati rice
- ½ teaspoon dried sage
- ½ teaspoon kosher salt, divided, plus more for sprinkling
- 2 small acorn squash
Vegetables & Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
Other Ingredients
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh ground black pepper, to taste
- 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 of water and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer. Cook until the rice is tender and water is absorbed, about 15 to 20 minutes. Remove from heat and let steam, covered, for 5 minutes. Stir in ½ teaspoon of dried sage and ¼ teaspoon kosher salt.
- Prepare and roast the squash: Cut each acorn squash in half and then into quarters (or halves if preferred). Remove seeds with a spoon. Place the squash cut side up on a parchment-lined baking sheet. Drizzle olive oil on the cut sides and sprinkle with kosher salt and fresh ground black pepper. Flip the squash pieces cut side down and roast in the oven for about 40 minutes or until tender.
- Prep the veggies: While the squash roasts, dice the onion and celery, and mince the garlic.
- Toast the pecans: Heat a dry skillet over low heat and toast the pecan pieces for about 3 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat.
- Make the stuffing: In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté the diced onion and celery for 5 to 7 minutes until tender and translucent. Add the minced garlic, dried thyme, and dried oregano; sauté an additional 2 minutes until fragrant. Stir the cooked rice into the skillet along with ¼ teaspoon kosher salt, fresh ground black pepper to taste, the unsalted butter, and the toasted pecans. Combine thoroughly to blend all flavors.
- Assemble and serve: Spoon the rice and vegetable stuffing over the roasted acorn squash quarters. Optionally, sprinkle with feta or goat cheese crumbles. Serve immediately for a warm, comforting meal.
Notes
- You can substitute the butter with olive oil or coconut oil to make this dish vegan.
- Using basmati rice enhances the texture and aroma of the stuffing, but other long-grain rice varieties can work.
- Roasting the squash cut side down helps it cook evenly and develop a tender texture.
- Add cheese only if not vegan and to add a creamy, tangy contrast to the stuffing.
- For added sweetness, a drizzle of maple syrup on the squash before roasting can complement the flavors nicely.
Nutrition
- Serving Size: 1 stuffed acorn squash quarter
- Calories: 320
- Sugar: 4g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
