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

Scale

2 medium acorn squash halves, seeds removed

2 tablespoons olive oil, plus more for brushing

salt and black pepper to taste

2 cups cooked rice (wild, jasmine, or brown)

1 small onion, diced

2 cloves garlic, minced

1 stalk celery, diced

1 medium carrot, diced

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh thyme

½ cup vegetable broth

¼ cup dried cranberries (optional)

¼ cup chopped walnuts or pecans (optional)

2 tablespoons Parmesan or vegan cheese (optional)

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