Stuffed acorn squash is a perfect balance of sweet and savory, making it an excellent dish for cozy autumn dinners, festive holiday spreads, or even a satisfying weeknight meal. Its beautiful presentation and rich flavors make it an eye-catching centerpiece for any table. The tender roasted squash pairs wonderfully with a filling that boasts contrasting textures and bold flavors, ensuring that every bite is a delight.
Ingredients Breakdown
Stuffed acorn squash is a perfect blend of sweet and savory, making it ideal for autumn dinners, holiday spreads, or a cozy meal. The tender roasted squash pairs beautifully with a filling of fluffy rice, crunchy walnuts, tart apples, and creamy mozzarella, all tied together with a rich balsamic honey glaze. A touch of fresh ginger and curry powder adds warmth and complexity, while the half-and-half ensures the filling stays moist and cohesive. This dish is easy to customize with different cheeses, proteins, or nuts, and pairs wonderfully with roasted meats, fresh salads, or a warm spiced cider. Make it ahead for convenience, store leftovers in an airtight container, and reheat at 325°F for a meal that remains just as delicious. Whether for a festive gathering or a simple weeknight dinner, this stuffed acorn squash is a satisfying and elegant choice.
Step-by-Step Preparation Guide
Preparing the squash begins by halving it lengthwise and scooping out the seeds. Baking it cut-side down helps retain moisture, ensuring it becomes fork-tender without drying out.
Cooking the rice properly is essential for achieving the right texture. Bringing it to a boil with water and soy sauce before letting it simmer allows the grains to absorb flavor while staying light and fluffy.
Sautéing the aromatics, including butter, onion, and apples, develops depth and intensifies the natural sweetness of the ingredients. This step ensures the filling has a well-rounded, caramelized flavor.
Combining the filling requires careful folding of the cooked rice, cheese, walnuts, cream, vinegar, honey, ginger, and curry powder. This ensures that every component is evenly distributed while maintaining texture.
Stuffing the squash involves generously packing each roasted half with the prepared filling. Pressing the mixture in firmly ensures that it holds together while baking.
The final bake helps meld the flavors, allowing the stuffing to heat through while developing a golden, slightly crisp finish on top.
Recipe Tips
To achieve tender yet firm squash, avoid overbaking before stuffing. It should be just soft enough to pierce with a fork.
Adjust seasoning based on preference—add extra curry powder for more warmth or a touch of cinnamon for additional depth.
If the stuffing appears too dry before baking, a drizzle of extra cream or a splash of broth can help maintain moisture.
Preparing components ahead of time allows for easier assembly. Store the rice mixture separately and stuff the squash just before baking.
What to Serve With This Recipe
This stuffed squash pairs beautifully with a variety of complementary sides and proteins.
Grilled or roasted meats such as chicken, pork, or turkey enhance the heartiness of the dish. The sweet and savory flavors of the stuffing make it an excellent pairing for roasted poultry or glazed ham.
Fresh side dishes like a crisp arugula salad with citrus vinaigrette or sautéed greens help balance the richness of the filling.
For beverage pairings, a glass of Pinot Noir or a warm spiced cider makes for a cozy complement. Non-alcoholic options like herbal tea or sparkling water with a squeeze of lemon work equally well.
Customization Ideas
Swap mozzarella with feta, goat cheese, or a plant-based alternative for a different cheese profile.
Add protein by incorporating cooked sausage, lentils, or shredded chicken into the stuffing.
Experiment with different nuts like pecans or almonds for a unique crunch.
Introduce dried cranberries or raisins for an extra layer of sweetness.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes! Assemble the stuffed squash a day in advance, cover, and refrigerate. Bake just before serving.
How do I store and reheat leftovers without compromising texture?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 325°F until warmed through.
Can I use a different type of squash for this recipe?
Absolutely! Butternut or delicata squash work well, though cooking times may vary.
What’s the best way to make this recipe dairy-free?
Substitute the butter with olive oil, replace mozzarella with nutritional yeast or a dairy-free cheese, and use coconut cream instead of half-and-half.
Stuffed acorn squash is a dish that beautifully balances comforting flavors and elegant presentation. Whether you’re looking for a festive holiday side or a cozy weeknight meal, this recipe is sure to impress. Feel free to customize the flavors to suit your taste, and enjoy the perfect combination of warmth, texture, and richness in every bite!
Ingredients
2 small acorn squash
¾ cup uncooked long-grain rice
1 ½ cups water
2 tablespoons soy sauce
¼ cup butter, cubed
1 medium onion, finely chopped
2 medium tart apples, peeled and diced
1 cup shredded part-skim mozzarella cheese
½ cup chopped walnuts
½ cup half-and-half cream
¼ cup balsamic vinegar
3 tablespoons honey
3 teaspoons fresh ginger, minced
1 teaspoon curry powder
Instructions
Preheat the oven to 350°F and lightly grease a 13×9-inch baking dish. Slice the acorn squash in half lengthwise and remove the seeds. Arrange the halves cut-side down in the baking dish, cover, and bake for 40-45 minutes, or until the squash is fork-tender.
While the squash is baking, prepare the rice. In a large saucepan, combine the rice, water, and soy sauce, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender.
In a separate skillet, melt the butter over medium heat and sauté the chopped onion until softened. Add the diced apples and continue to sauté for another 3 minutes, stirring occasionally. Remove the skillet from heat and mix in the cooked rice, shredded mozzarella, chopped walnuts, half-and-half, balsamic vinegar, honey, minced ginger, and curry powder. Stir until well combined, allowing the flavors to blend.
Turn the baked squash halves over and generously fill each cavity with the prepared rice mixture. Return the baking dish to the oven, uncovered, and bake for an additional 20-25 minutes, until the stuffing is heated through and slightly golden on top. Serve warm.
Stuffed Acorn Squash Recipe
Ingredients
- 2 small acorn squash
- ¾ cup uncooked long-grain rice
- 1 ½ cups water
- 2 tablespoons soy sauce
- ¼ cup butter cubed
- 1 medium onion finely chopped
- 2 medium tart apples peeled and diced
- 1 cup shredded part-skim mozzarella cheese
- ½ cup chopped walnuts
- ½ cup half-and-half cream
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons fresh ginger minced
- 1 teaspoon curry powder
Instructions
- Preheat the oven to 350°F and lightly grease a 13×9-inch baking dish. Slice the acorn squash in half lengthwise and remove the seeds. Arrange the halves cut-side down in the baking dish, cover, and bake for 40-45 minutes, or until the squash is fork-tender.
- While the squash is baking, prepare the rice. In a large saucepan, combine the rice, water, and soy sauce, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender.
- In a separate skillet, melt the butter over medium heat and sauté the chopped onion until softened. Add the diced apples and continue to sauté for another 3 minutes, stirring occasionally. Remove the skillet from heat and mix in the cooked rice, shredded mozzarella, chopped walnuts, half-and-half, balsamic vinegar, honey, minced ginger, and curry powder. Stir until well combined, allowing the flavors to blend.
- Turn the baked squash halves over and generously fill each cavity with the prepared rice mixture. Return the baking dish to the oven, uncovered, and bake for an additional 20-25 minutes, until the stuffing is heated through and slightly golden on top. Serve warm.
