When the air turns crisp and the leaves crunch underfoot, few dishes capture the essence of fall quite like rice stuffed acorn squash. This cozy recipe combines the earthy sweetness of roasted acorn squash with a savory rice filling enriched with herbs, vegetables, and seasonal flavors. Perfect for weeknight comfort or a festive dinner table, it’s hearty, wholesome, and endlessly customizable.
In this article, you’ll discover a personal story behind this dish, a step-by-step recipe with all the details you need, delicious variations, and answers to common questions. Let’s explore why rice stuffed acorn squash deserves a place at your fall table.
A Fall Memory with Acorn Squash
There’s something about early autumn evenings that calls for a warm kitchen and comforting food. I still remember coming home after a long walk under red and gold trees, opening the door to the cozy smell of roasted acorn squash wafting through the house. On the table, waiting for us, was rice stuffed acorn squash—a dish that always felt like both a celebration and a comfort. The tender squash, filled with savory rice, herbs, and a hint of sweetness, was a family favorite.
Over time, rice stuffed acorn squash became more than a dinner; it was a tradition that echoed the season itself—homey, nourishing, and heartwarming. Even today, whenever I roast acorn squash and fill it with fragrant rice, I’m reminded of those evenings when the crisp air outside contrasted perfectly with the warmth of this fall classic.
Cooking rice stuffed acorn squash has a way of rooting me in seasonal memory, bringing fall flavors and nostalgia to the forefront of my table. And that’s why I love making this dish year after year.
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Rice Stuffed Acorn Squash
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This wholesome fall dinner features roasted acorn squash halves filled with a savory rice mixture enhanced by herbs, vegetables, and optional nuts or dried fruit. It’s a comforting, nutritious dish perfect for weeknights or festive gatherings.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
3. Roast squash for 35–40 minutes until fork-tender and caramelized.
4. Heat 2 tablespoons olive oil in a skillet over medium heat and sauté onion, garlic, celery, and carrot for 5–7 minutes until softened.
5. Stir in cooked rice, sage, thyme, and broth and simmer for 5 minutes.
6. Fold in cranberries and nuts if using and adjust seasoning.
7. Flip roasted squash halves cut side up and spoon rice mixture into cavities.
8. Return to oven for 10 minutes to warm through and crisp the top.
9. Remove, sprinkle with cheese if desired, and garnish with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dinner
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Keywords: acorn squash, stuffed squash, fall dinner, healthy recipe, vegetarian, herb rice, seasonal meal, fiber rich
Why This Dish Works for Dinner
So, why is rice stuffed acorn squash such a winning choice for dinner? It’s all about balance. Acorn squash has a natural, gentle sweetness that becomes richer once roasted, and this pairs beautifully with the savory depth of seasoned rice, fresh herbs, sautéed vegetables, and optional add-ins like nuts or dried fruit. The dish is also naturally filling, thanks to its combination of wholesome grains and hearty squash, making it a complete meal on its own.
From a nutrition standpoint, acorn squash is high in fiber, vitamin C, potassium, and antioxidants—all important for supporting wellness during colder months. Add in whole-grain rice, and you boost the fiber and protein even more, creating a dish that’s as good for the body as it is satisfying for the soul.
Equally important, this is one of those acorn squash recipes that feels both rustic and elegant. It can show up on a casual Tuesday evening or play the starring role at a holiday gathering. The versatility, health benefits, and comfort factor all combine to make rice stuffed acorn squash one of the best choices when you’re searching for cozy fall weeknight dinners.
Ingredients and Tools You’ll Need
The beauty of rice stuffed acorn squash is its flexibility—you can adapt it with pantry staples or seasonal produce and still get a wholesome, beautiful result. Here’s a foundation recipe that hits all the right notes: savory, sweet, buttery, and herb-rich. You can swap or upgrade ingredients as needed, but these basics will guide you.
| Ingredient | Quantity / Notes |
|---|---|
| Acorn squash | 2 medium-sized squash, halved and seeds removed |
| Olive oil | 2 tablespoons, plus more for brushing |
| Salt & black pepper | To taste |
| Cooked rice | 2 cups (wild rice, jasmine, or brown rice recommended) |
| Onion (yellow or red) | 1 small, diced |
| Garlic | 2 cloves, minced |
| Celery | 1 stalk, diced |
| Carrot | 1 medium, diced |
| Fresh herbs | 1 teaspoon each chopped sage and thyme (or rosemary variation) |
| Vegetable broth | ½ cup (or chicken broth if not vegetarian) |
| Dried cranberries | ¼ cup (optional) |
| Chopped nuts | ¼ cup walnuts, pecans, or almonds (optional) |
| Parmesan or vegan cheese | 2 tablespoons (optional topping) |
Tools You’ll Need: Sharp knife, baking sheet, mixing bowl, large skillet, spoon, tongs or spatula.
Preparation and Cooking Method
- Preheat the Oven: Set oven to 400°F (200°C).
- Prepare the Acorn Squash: Slice in half lengthwise, remove seeds, brush with oil, season, place cut side down on tray.
- Roast: Bake for 35–40 minutes until tender with caramelized edges.
- Cook Aromatics: Sauté onion, garlic, celery, and carrot in olive oil for 5–7 minutes.
- Flavor the Rice Filling: Mix in cooked rice, herbs, broth, cranberries, and nuts. Taste and adjust seasoning.
- Stuff the Squash: Fill roasted halves with rice mixture.
- Final Bake (Optional): Bake stuffed halves another 10 minutes.
- Finishing Touch: Garnish with cheese or fresh herbs before serving.
Recipe Variations You’ll Love
- Grain Swaps: Try quinoa for a lighter, protein-rich filling, farro for hearty chewiness, or couscous for speedy weeknight prep.
- Vegetarian & Vegan Boosts: Add lentils, mushrooms, or chickpeas for extra protein and texture. A sprinkle of nutritional yeast creates a cheesy finish.
- Meat-Inclusive Versions: Ground turkey, chicken, or Italian sausage provide savory depth and make the dish more indulgent.
Serving Suggestions & Seasonal Pairings
- Plating: Serve squash halves directly on plates or shallow bowls. Garnish with parsley or thyme sprigs. Drizzle balsamic reduction or maple glaze for elegance.
- Side Dish Pairings: Complement with roasted Brussels sprouts, green salad with apples and walnuts, or cranberry relish.
- Beverage Ideas: Pair with dry white wine, light red wine, apple cider, mulled wine, or spiced tea.
Frequently Asked Questions
1. Can you make stuffed acorn squash ahead of time?
Yes, both squash and filling can be prepared ahead and reheated when ready to serve.
2. What rice works best?
Wild rice or brown rice provide texture and nuttiness, while jasmine lends softness. Avoid sticky rice varieties.
3. How do you store and reheat leftovers?
Refrigerate up to 4 days. Reheat in oven at 350°F with foil for 15–20 minutes or microwave for 2–3 minutes.
4. Is it healthy enough for a light dinner?
Yes. High in vitamins, fiber, and antioxidants, the dish is balanced and nutritious.
5. Can you freeze rice stuffed acorn squash?
Yes. Freeze cooled halves up to 2 months. Thaw overnight and reheat at 350°F for 20–25 minutes.
Conclusion
Rice stuffed acorn squash is more than just a recipe—it’s a celebration of the season in a wholesome dish. Sweet roasted squash with herbaceous rice filling offers a comforting, nourishing, and versatile centerpiece.
Thinking back to family evenings filled with its aroma, this recipe brings together nostalgia and new traditions. It’s fitting for casual dinners or festive gatherings.
Simple, seasonal, and satisfying—the dish is worth returning to each fall. Let it warm both your table and your memories this season.
