Name: Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup white basmati rice; ½ teaspoon dried sage; ½ teaspoon kosher salt, divided, plus more for sprinkling; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Fresh ground black pepper, to taste; 2 small acorn squash; 1 small yellow onion; 2 cloves garlic; 2 stalks celery; 1 tablespoon olive oil, plus more for drizzling; 3 tablespoons unsalted butter (or substitute olive oil or coconut oil for vegan); ¾ cup raw pecan pieces; Feta or goat cheese crumbles, optional

If you’re looking to wow your dinner guests or just treat yourself to a cozy, seasonal dish that feels as special as it tastes, then this Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe is exactly what you need. I absolutely love how the nutty pecans, fragrant herbs, and creamy cheese blend harmoniously inside the naturally sweet, tender acorn squash. Trust me, once you try this, it’ll become a favorite fall and winter staple in your kitchen just like it is in mine.

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Why You’ll Love This Recipe

Naturally Gluten-Free & Vegetarian: Perfect for a hearty plant-forward meal everyone can enjoy.
Balanced Flavors & Textures: The sweet squash, crunchy pecans, and creamy cheese create a delightful bite every time.
Simple to Make but Impressive to Serve: Great for weekday dinners or holiday gatherings without the stress.
Highly Adaptable: You can easily swap ingredients or customize to suit your family’s tastes and dietary needs.

The image shows three slices of bright yellow acorn squash arranged in a row on a white plate. Each squash slice is filled with a cooked rice mix that is light brown in color with bits of green vegetables and scattered dark brown pecans on top and around the plate. The plate sits on a white marbled surface, accompanied by a blue and white cloth napkin and green leaves nearby. photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Pecans, Herbs, and Cheese, Acorn Squash stuffed recipes, Fall vegetarian dinners, Nutty stuffed acorn squash, Cozy holiday vegetarian dishes

Ingredients You’ll Need

This recipe is all about quality, straightforward ingredients that complement each other beautifully. When I shop for this Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe, I always look for small fresh acorn squashes and pecans that still have that vibrant crunch. The herbs and cheese add layers of flavor without overwhelming the dish.

Flat lay of two small acorn squashes halved to show their bright orange flesh, a small yellow onion whole and diced, two fresh celery stalks with crisp green leaves, three cloves of garlic with papery skins, a handful of raw pecan pieces scattered around, a small mound of uncooked white basmati rice, dried sage and thyme sprigs lightly spread nearby, and creamy white crumbles of feta cheese, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Stuffed Acorn Squash with Pecans, Herbs, and Cheese, Acorn Squash stuffed recipes, Fall vegetarian dinners, Nutty stuffed acorn squash, Cozy holiday vegetarian dishes

White basmati rice: I love basmati for its fluffy texture and aromatic quality that pairs wonderfully here.
Dried sage: Adds an earthy and slightly minty note that feels autumnal and cozy.
Kosher salt: Essential for seasoning at various stages to bring depth to every component.
Acorn squashes: Choose smaller ones for quicker roasting and sweeter flavor.
Yellow onion: Sweet and mild, it softens up and provides a subtle base.
Garlic: Fresh minced garlic gives a fragrant kick that’s key in the stuffing.
Celery stalks: Adds crunch and freshness to balance the richness.
Olive oil: Use a good quality one for drizzling and sautéing for best flavor.
Dried thyme and oregano: These herbs give the filling a savory depth that feels like a warm hug.
Fresh ground black pepper: For a little spice and brightening note.
Unsalted butter: I love the richness butter adds, but you can switch to olive or coconut oil for a vegan version.
Pecan pieces: Toasted to bring out their natural oils and crunch, they make the filling unforgettable.
Feta or goat cheese crumbles (optional): I find the tangy cheese cuts through the sweetness perfectly and adds a creamy surprise in every bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe is. Over time, I’ve personalized it based on what’s in my pantry or to fit the occasion, and that’s the beauty—it’s adaptable without losing that magic flavor combo.

Protein Boost: I sometimes add cooked quinoa or even sausage to the stuffing for a heartier meal my family loves.
Cheese Swaps: Goat cheese is tangier, but feta works great too—feel free to use a vegan cheese alternative to keep it dairy-free.
Herb Variations: If fresh herbs are on hand, thyme and oregano can be swapped out or complemented by rosemary or parsley for fresh brightness.
Nut Substitutes: I’ve tried walnuts or almonds instead of pecans, and they add their unique crunch and flavor if pecans aren’t your thing.

How to Make Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe

Step 1: Cook the Rice with Sage for Flavor

Start by cooking your white basmati rice in a saucepan with water. Once it reaches a boil, cover it, reduce the heat, and let it simmer until all the water has absorbed—about 15 to 20 minutes. Then, let it steam off the heat for 5 more minutes; this makes the rice beautifully fluffy. Stir in the dried sage and a pinch of kosher salt to infuse the rice with that warm, herbal aroma—it’s one of the little flavor boosters that tie the whole dish together.

Step 2: Prepare and Roast the Acorn Squash

While the rice cooks, get your acorn squash ready. I usually cut each squash in half, then into quarters because I love how approachable they look on the plate. Don’t forget to scoop out the seeds—that’s key! Then, drizzle the cut sides with olive oil and sprinkle some kosher salt and pepper. Placing the squash cut side down on a parchment-lined baking sheet helps steam and caramelize the flesh as it roasts, which takes about 40 minutes at 450°F. You’ll know they’re done when the squash is fork-tender and smells heavenly.

Step 3: Prep Veggies and Toast Pecans

While the squash roasts, dice up your onion and celery and mince the garlic. I like to toast pecans in a dry skillet over low heat—about 3 minutes stirring often—just until they’re fragrant and slightly golden. It’s incredible how this simple step amps up the nutty flavor that complements the sweet squash perfectly.

Step 4: Sauté and Combine the Stuffing

Heat olive oil in a skillet over medium heat and sauté the onions and celery until they’re tender and translucent, about 5 to 7 minutes. Then toss in the garlic along with dried thyme and oregano, cooking for another 2 minutes to bring out their aromas. Add your cooked rice, pecans, butter, and seasoning—this part is where the magic comes together, and every bite gets that satisfying mix of textures and tastes. A sprinkle of freshly ground black pepper makes a noticeable difference here.

Step 5: Stuff and Serve Immediately

Once your squash is perfectly roasted, spoon the warm stuffing over the quarters generously. If you’re adding feta or goat cheese, sprinkle it on top now—the creamy tang cuts through the sweet and savory notes beautifully. Serve this Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe immediately to enjoy the best texture contrasts and vibrant flavors.

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Pro Tips for Making Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe

Use small acorn squashes: They cook faster and have a sweeter flavor, plus they’re perfect for individual servings.
Don’t skip toasting the pecans: It seems minor but brings out the nuttiness and adds a beautiful crunch that makes a huge difference.
Let the rice steam after cooking: This step makes the rice tender and fluffy instead of sticky or mushy.
Roast squash cut side down: This traps moisture and caramelizes sugars, keeping your squash juicy and tender.

How to Serve Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe

Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe - Serving

Garnishes

I love topping these stuffed squashes with a sprinkle of fresh parsley or thyme leaves for a pop of green and herbal brightness. A light drizzle of good olive oil or a few extra crumbles of cheese right before serving also add a lovely final touch. For a bit of sweetness contrast, a drizzle of honey can be surprisingly delightful!

Side Dishes

This Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe stands beautifully on its own, but I like pairing it with a crisp green salad with vinaigrette or some roasted Brussels sprouts. If you want something heartier, a bowl of soup—like butternut squash or tomato bisque—compliments the warm flavors perfectly.

Creative Ways to Present

For a holiday twist, I’ve served the squash in halves instead of quarters, which looks so festive on the platter, especially when topped with pomegranate seeds for color contrast. Another fun idea is to stuff miniature acorn squashes for bite-sized appetizers at a party. It’s a beautiful presentation that feels special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container for up to 3 days. The flavors actually meld more after resting overnight! Just keep the squash and stuffing together so each bite stays flavorful and moist when reheated.

Freezing

Freezing works well if you want to prep in advance. I freeze the stuffed squash portions separately on a baking sheet first, then transfer them into freezer bags. When you’re ready to eat, thaw overnight in the fridge for best results. The texture might be a touch softer, but the flavors stay fantastic.

Reheating

The best way I’ve found to reheat leftovers is in a 350°F oven, covered loosely with foil to keep the squash from drying out, for about 15-20 minutes until warmed through. Microwaving works too for quick meals but can make the squash a bit softer.

FAQs

Can I make the Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe dairy-free?

Absolutely! You can swap the butter for olive oil or coconut oil and skip the cheese or use a plant-based cheese alternative. The flavors of the pecans and herbs still shine through, making it deliciously dairy-free.
How do I know when the acorn squash is perfectly roasted?

The squash should be fork-tender and easily pierced with a knife. The cut side will have a slight caramelized look and the flesh will smell sweet and nutty.
Can I prepare the stuffing ahead of time?

Yes! Preparing the stuffing a day ahead saves time. Just reheat it gently before stuffing into your warm roasted squash.
What can I substitute for basmati rice?

Long-grain white or brown rice can work too; just adjust cooking times accordingly. Quinoa is also a great alternative if you want more protein and a different texture.
Can this recipe be made vegan?

Yes! Replace butter with olive or coconut oil and omit the cheese or use a vegan-style cheese. The pecans and herbs carry plenty of flavor to keep it rich and delicious.

Final Thoughts

This Stuffed Acorn Squash with Pecans, Herbs, and Cheese Recipe holds a special place in my heart because it’s comforting yet elegant, wholesome yet indulgent. It’s the kind of dinner you want to share with loved ones, easy enough for weeknights but impressive enough for company. I encourage you to give it a try—you’ll discover a beautiful balance of flavors and textures that’ll make this your go-to recipe when fall hits. Plus, it’s always fun to talk about the secret step of toasting pecans, which instantly elevates the whole dish. Happy cooking, friend!