Description
This Stuffed Acorn Squash recipe features tender roasted acorn squash filled with a savory mixture of basmati rice, sautéed vegetables, toasted pecans, and fragrant herbs. Enhanced with butter and optionally topped with feta or goat cheese crumbles, this dish is a comforting and flavorful vegetarian entrée perfect for fall and winter meals.
Ingredients
Scale
Grains and Herbs
- 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
Vegetables
- 2 small acorn squash
- 1 small yellow onion
- 2 cloves garlic
- 2 stalks celery
Oils and Fats
- 1 tablespoon olive oil, plus more for drizzling
- 3 tablespoons unsalted butter (or substitute olive oil or coconut oil for vegan)
Nuts and Cheese
- ¾ cup raw pecan pieces
- Feta or goat cheese crumbles, optional
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the squash.
- Cook Rice: In a saucepan, combine 1 cup basmati rice and 2 cups water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer until tender and the water is absorbed, about 15 to 20 minutes. Remove from heat and let it steam, covered, for 5 minutes. Stir in ½ teaspoon dried sage and ¼ teaspoon kosher salt for flavor.
- Prepare and Roast Squash: While the rice cooks, cut each acorn squash in half lengthwise, then into quarters if preferred. Use a spoon to remove seeds. Place the squash pieces cut side down on a parchment-lined baking sheet. Drizzle olive oil on the cut sides and sprinkle with kosher salt and freshly ground black pepper. Roast in the preheated oven for about 40 minutes until tender.
- Prep Vegetables: While roasting, dice the yellow onion and celery, and mince the garlic cloves to prepare for the stuffing.
- Toast Pecans: Heat a dry skillet over low heat. Add the raw pecan pieces and toast, stirring occasionally, for about 3 minutes or until fragrant to enhance their flavor.
- Make Stuffing: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and celery; sauté for 5 to 7 minutes until tender and translucent. Add minced garlic, dried thyme, and dried oregano; cook for an additional 2 minutes until fragrant. Stir in the cooked basmati rice, ¼ teaspoon kosher salt, freshly ground black pepper, butter, and toasted pecans. Mix well to combine and warm through.
- Assemble and Serve: Spoon the prepared stuffing mixture over the roasted acorn squash quarters. Optionally, sprinkle with feta or goat cheese crumbles for added creaminess and tang. Serve immediately while warm.
Notes
- Substitute butter with olive or coconut oil for a vegan version.
- You can leave the acorn squash halves whole instead of cutting into quarters for a different presentation.
- Feta or goat cheese is optional and can be omitted for a dairy-free dish.
- Leftover stuffing can be used as a filling for other vegetables or served as a side dish.
- Use parchment paper on the baking tray for easy cleanup.
Nutrition
- Serving Size: 1 stuffed acorn squash quarter
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
