Stuffed Acorn Squash Recipe

Overview

This stuffed acorn squash recipe pairs tender, caramelized squash with a hearty filling of wild rice, sautéed onion, dried cranberries, toasted pecans, herbs, and feta. The squash roasts while the filling comes together, so the work stays manageable.

Serve the halves as a vegetarian main course or alongside roasted meat or fish. For the best texture, roast the squash cut-side down first, then turn it over before filling so the edges brown and the centers stay moist.

Ingredients

• 2 medium acorn squash, about 1 1/2 pounds each
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper, divided
• 1 cup uncooked wild rice blend
• 2 cups low-sodium vegetable broth or water
• 1 tablespoon unsalted butter or olive oil
• 1 small yellow onion, finely diced, about 1 cup
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/3 cup dried cranberries, roughly chopped
• 1/3 cup pecans, chopped
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice

How to make it

1. Heat the oven and prepare the squash. Heat the oven to 400°F. Line a large rimmed baking sheet with parchment. Carefully slice each squash in half from stem to tip. If the squash wobbles, trim a very thin slice from the rounded bottom so it sits securely; do not cut deeply into the flesh.

2. Remove the seeds. Scoop out the seeds and stringy pulp with a large spoon. Brush the cut sides with 1 tablespoon of the olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. Start roasting. Arrange the squash cut-side down on the baking sheet. Roast for 30 minutes. The squash is ready to turn when the skin has softened slightly and the cut edges are beginning to brown. It should not yet be completely tender.

4. Cook the rice. While the squash roasts, combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer according to the rice package directions, usually 35 to 45 minutes. The grains should be tender but still pleasantly chewy. Drain any excess liquid and set the rice aside.

5. Make the filling. Heat the remaining 1 tablespoon olive oil and the butter, if using, in a large skillet over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until translucent and lightly golden at the edges. Add the garlic, thyme, sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook for 30 seconds, just until fragrant.

6. Combine the filling. Stir the cooked rice, cranberries, pecans, feta, parsley, and lemon juice into the skillet. Cook for 2 minutes, stirring gently, until the mixture is hot and evenly combined. Taste and add more salt or pepper if needed. The filling should be moist but not wet; if it looks loose, cook it for another 1 to 2 minutes.

7. Turn and fill the squash. Remove the baking sheet from the oven and carefully turn the squash cut-side up. Test the centers with a fork. They should be partly tender but firm enough to hold their shape. Divide the rice mixture among the four halves, mounding it in the cavities without packing it tightly.

8. Finish roasting. Return the filled squash to the oven and roast for 15 to 20 minutes. The squash is done when a fork slides easily through the thickest part of the flesh, the filling is hot, and the tops are lightly browned. If the filling browns too quickly, loosely cover the squash with foil for the remaining baking time.

9. Rest and serve. Let the squash rest for 5 minutes before serving. Spoon some of the soft roasted flesh together with the filling as you eat, or use a serving spoon to lift each half onto a plate.

Expert tips

• Choose squash carefully: Look for acorn squash that feel heavy for their size, with firm skin and no soft spots. Smaller, similar-sized squash cook more evenly.
• Cut safely: A sharp chef’s knife and a stable cutting board make halving squash easier. Microwave an uncut squash for 2 to 3 minutes first if its skin is especially difficult to slice; let it cool briefly before cutting.
• Prevent watery filling: Drain cooked rice thoroughly and cook the onion until its moisture has evaporated. Wet filling can make the squash taste heavy and dilute its flavor.
• Use a different grain: Cooked brown rice, farro, quinoa, or couscous can replace the wild rice blend. Use 3 cups cooked grain in the filling and skip the rice-cooking step.
• Make it nut-free: Replace the pecans with 1/3 cup pumpkin seeds or sunflower seeds, or leave them out and add an extra 2 tablespoons of feta.
• Adjust the cheese: Goat cheese works in place of feta. For a dairy-free version, omit the feta and add 1 tablespoon extra olive oil plus a pinch of salt.
• If the squash is still firm: Cover the filled halves loosely with foil and continue roasting for 10-minute intervals until a fork slides easily into the flesh. Cooking time varies with squash size and thickness.
• If the squash is soft but the filling is not hot: Cover the tops with foil and bake until the center of the filling is hot, checking after 5 minutes. This protects the squash edges from over-browning.

Serving and storage

Serve the stuffed squash warm with a simple green salad, roasted vegetables, or a crisp cucumber salad. A little extra feta, chopped parsley, or a squeeze of lemon brightens the finished dish.

Cool leftovers in shallow containers and refrigerate within 2 hours. Store for up to 4 days. Reheat individual halves in a 350°F oven for 15 to 20 minutes, covered loosely with foil, or microwave them in short intervals until hot throughout. The pecans will be less crisp after refrigeration; add a fresh sprinkle just before serving if desired.

Frequently asked questions

Can I make stuffed acorn squash ahead of time?

Yes. Roast the squash and prepare the filling up to 1 day ahead. Refrigerate them separately, then fill the squash and bake at 350°F until hot throughout, about 25 to 30 minutes. Add a few minutes if the ingredients are very cold.

Do I need to peel acorn squash before stuffing it?

No. The skin softens as the squash roasts and helps each half hold its shape. Eat the roasted flesh from the skin, or scoop out the flesh and filling before serving if you prefer.

Why is my stuffed squash watery?

The most common causes are undercooked onions, undrained rice, or squash that released extra moisture. Cook the onion until lightly golden, drain the rice well, and let the roasted squash rest for 5 minutes before serving.

Can I use uncooked rice directly in the squash?

It is better to cook the rice first. Acorn squash does not reliably provide enough liquid or cooking time for dry rice to become tender, and the squash may overcook before the rice is done.