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
Scale
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
