Stuffed Acorn Squash with Savory Rice and Vegetables
Description
This stuffed acorn squash recipe is a cozy fall favorite featuring roasted acorn squash filled with a hearty mixture of basmati rice, sausage, mushrooms, and colorful vegetables. Topped with creamy cheese and fresh parsley, it makes a wholesome main dish or an impressive holiday side. Easy to customize for vegetarian or vegan diets, this nutrient-packed recipe highlights seasonal produce in a warm and satisfying way.
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.