This flavorful plant-based stuffed acorn squash recipe is a must try this fall. The rice pilaf is perfectly seasoned with thyme and sage and tossed with nutty pecans and sweet cranberries for that fall bouquet of tastes you crave!

From Selection to Savory Delight: A Guide to Choosing and Roasting Acorn Squash

Autumn’s arrival brings with it a cornucopia of delicious seasonal vegetables, and one of the standout stars is the humble acorn squash. With its vibrant orange hue and sweet, nutty flavor, acorn squash is not only a feast for the eyes but also a nutritional powerhouse. In this guide, we’ll walk you through the process of selecting the perfect acorn squash and roasting it to perfection. Plus, we’ll explore some of the fantastic nutritional benefits you can enjoy by making this squash a regular part of your fall and winter diet.

Choosing the Perfect Acorn Squash:

1. Look for Firmness: When selecting an acorn squash, give it a gentle squeeze. A ripe squash should feel firm and heavy for its size. Avoid squash that feels mushy or has soft spots.
2. Check the Color: Choose acorn squash with a vibrant, deep orange color. A dull or greenish hue may indicate that it’s underripe.
3. Inspect the Skin: The skin should be smooth and free of blemishes or mold. A few small scars are normal and won’t affect the quality.
4. Check the Stem: The stem should be intact and dry. A missing or moldy stem can be a sign of spoilage.
5. Size Matters: Smaller to medium-sized acorn squash tend to be more tender and flavorful than larger ones.

Roasting Acorn Squash to Perfection:

Once you’ve selected your acorn squash, it’s time to turn it into a delectable dish. Here’s a simple roasting method:

Ingredients:

• 1 acorn squash
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: your choice of herbs or spices (such as rosemary, thyme, or cinnamon) for added flavor.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare the Squash: Wash the squash and cut it in half horizontally. Use a sturdy knife and be careful, as acorn squash can be tough to cut. Scoop out the seeds and stringy bits using a spoon.
3. Season: Brush the inside of each squash half with olive oil and sprinkle with salt and black pepper. If desired, add herbs or spices for extra flavor.
4. Roast: Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender when pierced with a fork.
5. Serve: Once roasted, flip the squash halves cut side up and serve as is or with a drizzle of maple syrup or a sprinkle of brown sugar for a touch of sweetness.

Nutritional Benefits of Squash:

1. Rich in Vitamins: Acorn squash is a superb source of vitamins A and C. These vitamins promote healthy skin, support the immune system, and contribute to good vision.
2. Dietary Fiber: It’s loaded with dietary fiber, aiding in digestion, maintaining a feeling of fullness, and promoting a healthy gut.
3. Antioxidants: Acorn squash contains antioxidants like beta-carotene, which combat free radicals and reduce the risk of chronic diseases.
4. Low-Calorie Option: It’s relatively low in calories, making it an excellent choice for those watching their calorie intake.
5. Minerals: Acorn squash provides essential minerals like potassium, which helps regulate blood pressure.

In conclusion, acorn squash isn’t just a beautiful seasonal decoration; it’s a versatile, nutritious, and delicious addition to your fall and winter meals. By choosing the perfect squash and roasting it to perfection, you can enjoy its delightful flavor and reap the many health benefits it has to offer. So, head to your local farmers’ market or grocery store, pick up some acorn squash, and embark on a culinary journey that celebrates the flavors and nutrition of the season.

Wild Rice Pilaf Stuffed Acorn Squash

This satisfying stuffed acorn squash recipe uses all the comfort flavors of fall in a super nutritious high fiber meal that you will want to make again and again!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course dinner, Main Course

Cuisine American

Servings 4

Ingredients

  

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Roasted Stuffed Acorn Squash Recipe

Ingredients:

For the Acorn Squash:

• 2 medium-sized acorn squash
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Filling:

• 1 cup wild rice
• 2 cups vegetable broth or water
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup mushrooms finely chopped
• 1 cup spinach chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese optional, for topping

Instructions

 

Instructions:

Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Prepare the Acorn Squash:

• Wash the acorn squash and cut them in half horizontally. Scoop out the seeds and stringy bits from the center using a spoon.
• Season and Roast the Squash:
• Brush the inside of each squash half with olive oil and season with salt and black pepper.
• Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
• Roast in the preheated oven for 30-35 minutes or until the squash is tender when pierced with a fork.

Cook the Rice:

• While the squash is roasting, rinse the wild rice thoroughly under cold water.
• In a saucepan, bring 3 cups of vegetable broth (or water) to a boil.
• Add the rice, reduce the heat to low, cover, and simmer for about 45 minutes or until the liquid is absorbed and the rice is fluffy.

Prepare the Filling:

• In a large skillet, heat a tablespoon of olive oil over medium heat.
• Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant and translucent.
• Stir in the chopped mushrooms and continue cooking for another 5 minutes until they are tender and any liquid has evaporated.
• Add the chopped spinach and cook for 2 minutes until wilted.
• Stir in the cooked rice, dried cranberries, chopped pecans or walnuts, dried thyme, dried sage, salt, and black pepper. Mix well and cook for another 2-3 minutes to combine all the flavors.

Stuff the Squash:

• Once the squash halves are done roasting, remove them from the oven.
• Carefully flip them over so the cut side is facing up.
• Fill each squash half generously with the quinoa stuffing mixture.

Return to Oven:

• Sprinkle grated vegan Parmesan cheese on top of each stuffed squash half if desired.
• Place the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until the filling is heated through, and the cheese (if used) is melted and slightly golden.

Serve:

• Remove from the oven and let them cool for a few minutes before serving.
• Garnish with fresh herbs, such as parsley or thyme, if desired.
• Enjoy your delicious roasted stuffed acorn squash as a wholesome and flavorful meal!

Keyword stuffed acorn squash, stuffed squash, stuffed squash recipe, vegan stuffed squash recipe

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Other Fall Recipes To Enjoy:

Chorizo Butternut Squash Soup

Butternut Squash Lasagna

Apple Squash Salad