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Best Cozy Stuffed Acorn Squash for Thanksgiving

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This cozy stuffed acorn squash features tender roasted squash halves filled with a savory-sweet herby rice stuffing with dried cranberries and pecans. It’s a crowd-pleasing Thanksgiving side dish that even squash skeptics will love.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 cups cooked rice (long-grain brown rice recommended)
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • ½ cup vegetable broth
  • 1 tablespoon maple syrup
  • Fresh parsley, extra pecans, or pomegranate seeds for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon or melon baller.
  3. Place the squash halves cut-side up in a baking dish. Brush or rub the cut sides and inside cavities with 1 tablespoon of olive oil. Season generously with salt and pepper. Drizzle or brush the maple syrup over the cut surfaces. Roast for 25 minutes, until the squash is just starting to soften and the edges are golden.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and celery, and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. In a mixing bowl, combine the cooked rice, sautéed onion mixture, dried cranberries, chopped pecans, fresh sage, and fresh thyme. Season with a pinch of salt and pepper. Pour in the vegetable broth and stir everything together. Taste and adjust seasoning if needed.
  6. Remove the partially roasted squash from the oven. Carefully spoon the stuffing mixture into each squash half, dividing it evenly. Don’t pack it too tightly.
  7. Return the stuffed squash to the oven and bake for another 20 minutes. Then cover the dish loosely with aluminum foil and bake for an additional 10 to 15 minutes, until the squash is tender and easily pierced with a fork.
  8. Let the stuffed squash rest for 5 minutes before serving. Garnish with fresh parsley, extra pecans, or pomegranate seeds if desired.

Notes

For best results, use leftover rice as it holds its shape better than freshly cooked rice. Toast pecans in a dry skillet for 2-3 minutes before using for extra flavor. If stuffing seems dry before baking, add an extra tablespoon or two of broth. The squash skin is edible once cooked.

Nutrition

Keywords: stuffed acorn squash, Thanksgiving side dish, vegetarian, gluten-free, fall recipe, holiday side dish, rice stuffing, cranberry pecan

Find it online: https://flurpchef.com/best-cozy-stuffed-acorn-squash-for-thanksgiving/