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Dinner

Cozy Stuffed Acorn Squash with Pecans and Rice

This roasted acorn squash is filled with a savory blend of rice, toasted pecans, and aromatic herbs for the perfect fall meal.

By Daily Recipes Book· 🌍 American· August 10, 2026
Cozy Stuffed Acorn Squash with Pecans and Rice
dailyrecipesbook.com
Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
4

There is nothing quite like the smell of celery and onion sautéing on the stove to make your home feel warm and inviting. This stuffed acorn squash is my go to recipe when the weather turns crisp, as it is naturally hearty, vegetarian, and works perfectly for a festive dinner or a simple weeknight meal.

My best tip for working with squash is to microwave it for about three minutes before cutting. This softens the skin significantly and makes it much safer and easier to handle with your chef knife. Once you try this sweet and savory combination, I think you will find it becomes a fast favorite in your own home kitchen too.

Ingredients

  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 cup cooked rice
  • 1/2 cup chopped pecans, toasted
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter or olive oil

Instructions

  1. 1

    Preheat your oven to 450 degrees Fahrenheit.

  2. 2

    If the squash is tough to cut, microwave it for 3 minutes. Carefully slice the squash in half through the grooves, remove the seeds with a spoon, and cut into wedges if preferred.

  3. 3

    Drizzle the squash with olive oil and a sprinkle of salt, then place cut side down on a parchment lined baking sheet.

  4. 4

    Roast for 35 to 40 minutes or until the squash is tender when pierced with a fork.

  5. 5

    While the squash roasts, cook your rice according to package directions and stir in the dried sage and a pinch of salt.

  6. 6

    In a skillet, sauté the onion, celery, and garlic in butter or oil until soft. Stir in the thyme and oregano.

  7. 7

    Combine the cooked rice, sautéed vegetables, and toasted pecans in a bowl.

  8. 8

    Once the squash is done, arrange the wedges on a plate and spoon the rice and pecan mixture generously over the top before serving.

💡 Tips

You can store leftovers in an airtight container in the fridge for up to 4 days. If you want to make this ahead, roast the squash and prep the filling separately, then reheat everything in the oven at 350 degrees Fahrenheit for 15 minutes before assembling.

#vegetarian#gluten free#healthy#fall recipe#dinner

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