Best Vegetarian Stuffed Acorn Squash? It’s tenderly roasted and wrapped in a fall-scented filling of rice, pecans, and herbs.
Ready for the best stuffed acorn squash recipe? Alex and I have been making a lot of acorn squash recipes these days. And that is our absolute favourite. The creamy squash is tenderly roasted and then draped in a toasted pecan rice filling that will have your kitchen smelling of fall skies! Do you know the taste of onions, celery and leeks cooked in butter? Well, this recipe delivers it in spades. It’s vegetarian, vegan, easy to make and naturally gluten-free, making it suitable for all types of eaters. Better yet, it’s really people-friendly. Everyone we’ve served it to becomes a believer…then immediately asks for the recipe.
Do you have an instant pot? Try our Instant Pot Acorn Squash.
Tips for cutting acorn squash
The hardest part about stuffed acorn squash? cut it! Unfortunately, acorn squash are tough and can be difficult to cut. So as not to be afraid of this mighty little pumpkin, here’s a little crash course on how to cut it:
- Microwave it first (optional but effective). If you want, you can microwave your acorn squash for about 3 minutes before slicing it. This softens the skin and flesh, making it easier to pierce. It’s not required, but it’s useful, especially if you’re nervous about your knife skills.
- Use a large chef’s knife. It’s time for the big guns! Get your biggest and sharpest knife out for the job.
- Find a groove and cut it in half first. Don’t try to cut the stem! Find a groove on one side of the squash, then insert your knife and cut about halfway around the squash. Curl your fingers and keep them away.
- Cut off the other side and then take it apart. Cut around the top of the squash, then around the squash to cut the other side in the same way. Then take it apart with your hands! So.
At this point, you can halve or quarter the squash and then scoop out the seeds. We like to serve our acorn squash in wedges because it’s easier to eat.
How to Roast Acorn Squash
Once you master how to cut acorn squash, roasting is a breeze! The method is the same whether you cut it in half or cut it into wedges as we’ve shown here.
- Preheat to 450 degrees. A hot oven allows for better roasting: it leaves the squash tender and almost caramelized.
- Drizzle with olive oil and sprinkle with kosher salt. That’s all you need for a great seasoning. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast until tender, about 35 to 40 minutes. Exact timing depends on the squash, so be sure to check with a fork to make sure it’s soft.
Did you know that you can also eat the skin? After frying, the skin becomes more tender and easier to eat. You can use this guide anytime you want to make roasted acorn squash. But if you want stuffed acorn squash…read on!
How to Make Stuffed Acorn Squash
After slicing and roasting the squash (above), what is left besides the filling? As mentioned above, you can leave the acorn squash in half if you want a more traditional “stuffed” look. However, we like to cut it into wedges as shown above. It’s also easier to eat and serve. Sometimes half a squash can really overwhelm a plate, so the wedges make portioning easier.
Now: This pecan rice filling will really make your kitchen smell like fall skies! Onion, celery, garlic and herbs come together to create something heavenly. Add to that the crunch and rich flavor of buttered pecans and you’ll find yourself crunching with the filling alone. This recipe is perfect for a cozy fall dinner or even a vegetarian Thanksgiving main course.
Here are the basic steps to making Stuffed Acorn Squash (see full recipe below):
- Roast the pumpkin (see above).
- Prepare rice: Place the rice in a saucepan and simmer until tender, about 15-20 minutes. Then stir in the dried sage and salt.
- Preparation of the filling: While you wait for the rice to cook, prepare the filling: sauté the onion, celery and garlic, add the thyme and oregano. When the rice is done, toss with the toasted pecans and butter (or olive oil for vegans).
- Surcharge: When the squash is cooked, pour the filling around the edges of the squash and serve.
More vegan and vegetarian acorn squash recipes
And that’s it! We hope you enjoy this stuffed acorn squash as much as our family does. And if you’re looking for more fall inspiration, here are some vegetarian and vegan acorn squash recipes:
Would you like to try Delicata squash? Start with this Delicata Squash Stuffed with Chipotle Black Bean.
This recipe is…
Vegetarian, vegan, plant-based and without refined sugar.
The description
This delicious vegetarian stuffed acorn squash is roasted and stuffed with a hearty filling of whole wheat bread, vegetables and herbs.
- 1 cup white basmati rice*
- ½ teaspoon dried sage
- ½ teaspoon kosher salt, divided and more for sprinkling
- 2 small acorn squash*
- 1 small yellow onion
- 2 Garlic cloves
- 2 celery sticks
- 1 tbsp Olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 3 tablespoons unsalted butter (alternatively olive oil or coconut oil for vegan)
- ¾ cup Chunks of raw pecans
- Feta or crumbled goat cheese, optional
- Preheat oven to 450°F.
- Cook the rice: Place the rice and 2 cups of water in a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Simmer until tender and all the liquid has been absorbed, about 15 to 20 minutes. Remove from the heat and steam for 5 minutes with the lid closed. Stir in dried sage and ¼ teaspoon Kosher salt.
- Roast the squash: Meanwhile, halve each acorn squash, then cut into wedges. (You can also have it cut in half if you prefer that look.) Scoop out the seeds with a spoon. Line a baking sheet with parchment paper, place the squash on top and drizzle the cut surfaces with olive oil, then sprinkle with kosher salt and pepper. Place cut-side down on pan and sauté until tender, about 40 minutes.
- Meanwhile, prepare the vegetables for the filling: dice the onion and celery. Chop the garlic.
- Toast the pecans: In a dry skillet over low heat, toast the pecans until fragrant, about 3 minutes, stirring occasionally.
- Prepare the Filling: Heat the olive oil in a skillet over medium-high heat. Sauté onion and celery until soft and translucent, 5 to 7 minutes. Add the garlic, thyme, and oregano and sauté an additional 2 minutes until fragrant. When the rice is cooked, pour it into the pan. Stir in ¼ teaspoon kosher salt, freshly ground black pepper, butter, and pecans.
- Serving: Pour the filling over the pumpkin wedges and serve immediately.
- Category: main course
- Method: Cooked
- Kitchen: American
Keywords: Stuffed Squash, Stuffed Acorn Squash, Vegetarian Stuffed Acorn Squash, Vegetarian, Vegan, Thanksgiving, Holiday
Looking for fall recipes?
Looking for more fall recipes and pumpkin recipes? Aside from this vegetarian stuffed acorn squash, here are some of our favorites:
