Acorn squash is one of those underrated fall vegetables that deserve more love. With its naturally sweet, nutty flavor and beautiful ribbed shape, it makes the perfect vessel for a hearty, seasonal filling. This stuffed acorn squash recipe combines tender roasted squash with a savory mixture of rice, vegetables, and sausage (with easy vegan swaps). The result is a comforting main dish that works beautifully for weeknight dinners, cozy gatherings, or even as a stunning side dish on a holiday table.
The best part? It’s a versatile recipe. You can swap in different grains, adjust the vegetables to what you have on hand, and even leave out the meat for a fully plant-based version. Once you try it, stuffed squash might just become your new go-to autumn meal.
Why Acorn Squash Makes the Perfect Base
Unlike butternut or kabocha squash, acorn squash has a natural bowl shape once halved, which makes it ideal for stuffing. Its flavor is milder and slightly less sweet, allowing savory fillings to shine. The flesh becomes tender and caramelized when roasted, balancing beautifully with hearty grains and vegetables.
Acorn squash is also a nutrient-dense food, rich in fiber, vitamin C, potassium, and antioxidants. This makes it a wholesome choice whether you’re serving it as a side or as the centerpiece of your meal.
Ingredients You’ll Need
To make this recipe, you’ll need a handful of pantry staples and fresh vegetables. Here’s what goes into the dish:
- 2 medium acorn squash, washed, halved, and seeds removed
- 3 tablespoons olive oil, divided
- 1 cup uncooked basmati rice (about 3 cups cooked)
- 1 onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 2 celery stalks, diced
- 1 large carrot, grated
- 150 g mushrooms (such as cremini or baby bella), chopped
- 150 g green beans, trimmed and chopped
- 2–3 sausage links (Italian, spicy, or mild depending on preference), casings removed
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: cheese for topping (ricotta, goat cheese, burrata, or mozzarella)
This recipe is very forgiving. You can switch basmati rice for wild rice or quinoa, use zucchini instead of green beans, or add extra mushrooms for a deeper umami flavor.
Preparing the Squash
The first step is roasting the squash. This not only softens the flesh but also develops its natural sweetness.
Preheat your oven to 400°F (200°C). Place the halved acorn squash cut-side down on a lightly oiled baking sheet. Roast for about 20–25 minutes, or until the flesh is fork-tender. Once roasted, let them cool slightly before scooping out a bit of the inside to create more room for the filling. Be sure to leave a sturdy layer of squash intact, so it holds the stuffing well.
Tip: Don’t discard the scooped-out flesh. You can mash it and stir it into the rice mixture for extra creaminess and flavor.
Building the Filling
While the squash roasts, prepare the filling. Start by cooking the rice according to package instructions and set it aside to cool slightly.
In a large skillet, heat olive oil over medium-high heat. Add the onion, celery, mushrooms, bell pepper, and sausage. Cook for 5–7 minutes, breaking up the sausage as it browns. The vegetables should soften, and the sausage should be fully cooked through.
Next, stir in the grated carrot and green beans, cooking just until they begin to soften but still retain some bite. Season generously with salt and pepper. Finally, fold in the cooked rice and mix everything together.
The filling should be colorful, hearty, and fragrant at this stage. Taste and adjust seasoning as needed.
Stuffing and Baking
Once your squash is ready and your filling is complete, spoon the mixture generously into each roasted squash half. Pack the filling in firmly, letting it mound slightly over the top.
For extra richness, add a dollop of ricotta, a crumble of goat cheese, or a slice of burrata on top of each stuffed squash. This step is optional but highly recommended if you want a creamy contrast to the savory rice mixture.
Return the stuffed squash to the oven and bake for another 15 minutes. The cheese will turn golden, and the filling will meld with the squash, creating a warm, inviting dish.
Serving Suggestions
Stuffed acorn squash is a complete meal on its own, thanks to the balance of vegetables, grains, and protein. However, it also pairs beautifully with simple sides. Try serving it alongside:
- A crisp green salad with lemon vinaigrette
- Roasted Brussels sprouts or asparagus
- A basket of crusty artisan bread to soak up any extra filling
If you’re making this for a holiday meal, it also looks beautiful on a large platter with sprigs of fresh parsley and a drizzle of olive oil.
Variations and Substitutions
One of the best things about stuffed squash is how customizable it is. Here are a few ideas to make it your own:
- Vegetarian/Vegan: Omit the sausage and load the filling with extra mushrooms, lentils, or chickpeas. A sprinkle of nutritional yeast adds cheesy flavor without dairy.
- Grain-Free: Replace the rice with cauliflower rice for a lighter, low-carb option.
- Spicy Kick: Use hot Italian sausage or add red pepper flakes to the filling for extra heat.
- Nutty Twist: Stir in toasted pecans or walnuts for crunch and flavor depth.
- Cheese Options: Swap ricotta for feta, blue cheese, or even a dairy-free cheese alternative.
The adaptability makes this recipe suitable for many diets and preferences.
Storing and Reheating
Leftovers keep well, making this a great make-ahead recipe. Store any cooled stuffed squash halves in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in the oven at 350°F until warmed through. The microwave also works, though the squash may soften more than when freshly baked.
If you’d like to freeze stuffed squash, do so before the final bake. Wrap each stuffed half tightly in foil and freeze. When ready to eat, bake straight from frozen at 375°F until heated through.
Tips for Success
- Choose squash that are similar in size so they roast evenly.
- Don’t skip the initial roast step—it ensures the squash is tender and flavorful before stuffing.
- Season each element (rice, vegetables, sausage) so the final dish is well-balanced.
- Let the filling cool slightly before stuffing to make it easier to pack into the squash.
Frequently Asked Questions
Can I make stuffed squash ahead of time?
Yes. You can prepare the filling and roast the squash in advance. When ready to serve, simply stuff and bake for the final 15 minutes.
What’s the best rice to use?
Basmati works well because of its light, fluffy texture. However, wild rice, jasmine, or even farro make excellent alternatives.
Can I skip the cheese topping?
Absolutely. The dish is flavorful on its own. Cheese adds richness but isn’t necessary.
How can I make this recipe kid-friendly?
Opt for mild sausage and chop the vegetables finely. Kids often enjoy the natural sweetness of squash when paired with rice and cheese.
Can I use other squash varieties?
Yes. Butternut squash, delicata, or even small pumpkins can be used in place of acorn squash. Just adjust roasting time depending on size.
What protein alternatives work for a vegan version?
Cooked lentils, quinoa, or plant-based sausage substitutes work beautifully.
Stuffed Acorn Squash with Savory Rice and Vegetables
Ingredients
- 2 acorn squash washed, halved, and seeded
- 3 tbsp olive oil extra virgin
- 1 cup basmati rice yields about 3 cups cooked
- 1 onion chopped
- 1 bell pepper red or yellow, diced
- 2 celery stalks diced
- 1 carrot large, grated
- 150 g green beans trimmed and chopped
- 150 g mushrooms cremini or baby bella, chopped
- 2-3 sausage links Italian style, casings removed
- salt and pepper to taste
- cheese optional, such as ricotta, goat cheese, burrata, or mozzarella
- fresh parsley chopped, for garnish
Instructions
Prepare the Squash
- Preheat oven to 400°F (200°C).
- Place the halved acorn squash cut-side down on a greased or parchment-lined baking sheet. Roast for 20–25 minutes, until tender.
- Remove from oven, cool slightly, then scoop out a little of the flesh to create more space for the filling. Reserve scooped flesh if desired to mix into the filling.
Make the Filling
- Cook basmati rice according to package directions. Set aside to cool slightly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add onion, celery, bell pepper, mushrooms, and sausage. Cook for 5–7 minutes, breaking up the sausage and stirring until browned and vegetables are softened.
- Stir in grated carrot and green beans. Cook briefly until just tender.
- Season with salt and pepper to taste, then fold in the cooked rice. Mix until evenly combined.
Assemble and Bake
- Spoon the filling into the roasted squash halves, pressing down slightly and letting the mixture mound above the rim.
- Top each with cheese if desired.
- Return stuffed squash to the oven and bake for 15 minutes, until heated through and cheese is golden.
- Garnish with fresh parsley and a drizzle of olive oil before serving.
Notes
- You can substitute sausage with lentils, chickpeas, or plant-based sausage for a vegan version.
- Use wild rice, quinoa, or farro instead of basmati for a different texture.
- Stuffed squash can be prepared ahead of time and baked just before serving.
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