Buttery, roasted Acorn Squash – stuffed with brown rice, bacon, baby kale, toasted almonds, dried cranberries, and a drizzle of sweet honey-thyme butter. A delicious fall recipe that’s perfect for the holidays!

Let’s talk squash! We see it in grocery stores every fall… in different shapes and sizes and varieties… but I think it’s safe to say we’re all (at least a little) intimidated by it. It makes sense, when you look at it. It’s hard and bumpy and oddly shaped… and when you don’t know how to use it, it’s easy to think of it more as a nice fall decoration than anything else. But I’m here to change that!
Because not only is squash easy to use and so incredibly versatile, but it’s also completely delicious. And this Stuffed Acorn Squash is proof. It starts with buttery, roasted acorn squash, stuffed with a combination of brown rice, baby kale, crispy bacon, toasted almonds, dried cranberries, and Parmesan cheese. And for the finishing touch? A drizzle of sweet honey-thyme butter.
The end result is a delicious combination of savory, sweet, nutty, earthy, and so satisfying. And best of all, you can find everything you need to make it at Metro Market and Pick ‘n Save! I love that so much of their produce (including their squash) is locally grown. And I love that they have so much variety!
I chose acorn squash for its mild, nutty flavor, but you could also use butternut, delicata, or any other variety you’d like!

what you’ll need for this recipe
Acorn squash – 2 fresh acorn squash, cut in half. Be sure to choose squash that’s dark green in color (a little bit of orange is fine) with a hard, smooth, firm skin. I like to use two that are similar in size and shape.
Rice – 2 cups brown rice, wild rice, or rice pilaf. You can also use quinoa, farro, couscous, or any grain blend. (I used a blend of brown rice & ancient grains.)
Bacon – 12 ounces bacon, chopped and cooked until crispy. Use regular bacon, turkey bacon or plant based bacon OR feel free to leave the bacon out, altogether.
Shallot – 1 shallot, finely chopped. Substitute brown or red onion if you prefer.
Almonds – 1/2 cup sliced almonds, toasted on the stovetop. You can also use chopped walnuts, pecans, pine nuts, or any type of nuts.
Kale – 3 cups baby kale (or any greens such as spinach, arugula or Swiss chard.) This may seem like a lot, but it will wilt down significantly once it’s combined with the other ingredients.
Dried cranberries – 1/4 cup dried cranberries OR substitute fresh cranberries for a tart addition.
Parmesan – 1/2 cup shaved Parmesan. I would definitely recommend fresh Parmesan (not from a shaker) for maximum flavor and meltability.
Honey-Thyme Butter – A simple combination of salted butter, honey, and fresh thyme.

how to make stuffed acorn squash
Roast the squash. Cut the squash in half lengthwise and use a spoon to remove the seeds and pulp. Brush the cut half with olive oil, sprinkle with salt and pepper, and place face-down on a rimmed baking sheet lined with parchment paper. Roast at 400° for 30 – 35 minutes, until fork-tender. Once done, carefully flip over and use a spoon to remove the seeds.
Make the filling. Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add chopped shallot and sauté 2-3 minutes, until fragrant and golden. Add sliced almonds and toast 2-3 minutes or until golden brown. Add baby kale and 1/4 cup broth, cook 1 minute. Add remaining 1/4 cup broth, cooked rice, bacon, dried cranberries, thyme, and remaining salt & pepper. Stir in shaved Parmesan.
Stuff & bake. Divide the filling evenly among the squash. (You will use all of it!) Bake at 400° for 15 minutes.
Make the honey-thyme butter. In a small bowl, combine melted butter, honey and fresh thyme. Mix well.
Garnish. Drizzle honey-thyme butter over squash; garnish with additional shaved Parmesan as desired.

Pro Tips
Pre-soften the squash. Make squash prep EASY by pre-softening in the microwave. To do so, use a fork to poke 5-6 holes in each squash. Place them both in the microwave; microwave on high heat for 5 minutes. Let cool slightly, then cut in half without any difficulty!
Start with cold bacon. Did you know that cold bacon is much easier to chop? Be sure to leave it in the fridge until you’re ready to chop it.
Use fresh parmesan & thyme. Fresh ingredients make all the difference, and in the case of this recipe, be sure to use a fresh wedge of Parmesan and fresh (not dried) thyme. You won’t regret it!

Recipe Variations
- Use another type of squash, such as butternut, buttercup or delicata
- Substitute quinoa, farro, or any grain blend for the brown rice
- Use turkey bacon or plant-based bacon OR cooked, crumbled sausage in place of bacon
- Substitute chopped pecans or walnuts for the almonds
- Substitute feta, goat cheese, or blue cheese for the parmesan
- Substitute golden raisins for the dried cranberries
- Use spinach or arugula instead of baby kale
- Add finely chopped apples or pears

storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week. To reheat, transfer to a small, shallow baking pan and add enough broth (or water) to cover the bottom of the pan. Cover with foil; heat at 350° for 25-30 minutes or until warmed all the way through.

More Delicious Squash Recipes
Looking for more ways to use fresh fall squash? These are some of our favorites:

Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 2 Tablespoons olive oil divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1 shallot finely chopped
- 1/2 cup sliced almonds
- 3 cups baby kale
- 1/2 cup broth chicken or vegetable
- 2 cups cooked brown rice blend
- 6 ounces bacon chopped, cooked
- 1/4 cup dried cranberries
- 2 sprigs fresh thyme
- 1/2 cup Parmesan shaved
- 2 Tablespoons butter
- 1/2 Tablespoon honey
- 1 sprig thyme
Instructions
- Preheat oven to 400° F.
- Cut the squash in half lengthwise; use a spoon to remove the seeds and pulp. *See note below about softening squash.
- Brush the cut halves with 1 Tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place face down on a rimmed baking sheet lined with parchment paper.
- Roast at 400° for 30 – 35 minutes, until fork-tender. Once done, carefully flip squash face up.
- Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add chopped shallot and sauté 2-3 minutes, until golden brown and fragrant.
- Add sliced almonds and toast 2-3 minutes, until golden brown.
- Add baby kale and 1/4 cup broth. Cook 1-2 minutes, stirring regularly.
- Add remaining 1/4 cup broth, cooked rice, bacon, dried cranberries, 2 sprigs thyme (leaves), and remaining salt & pepper. Stir in shaved Parmesan.
- Divide the filling evenly among the squash. (You will use all of it.) Bake at 400° for 15 minutes. Remove from oven.
- In a small bowl, combine melted butter, honey, and leaves from 1 sprig of thyme. Mix well.
- Drizzle stuffed squash with honey-thyme butter and garnish with additional Parmesan as desired.
Notes
Recipe Variations
- Use another type of squash, such as butternut, buttercup or delicata
- Substitute quinoa, farro, or any grain blend for the brown rice
- Use turkey bacon or plant-based bacon OR cooked, crumbled sausage in place of bacon
- Substitute chopped pecans or walnuts for the almonds
- Substitute feta, goat cheese, or blue cheese for the parmesan
- Substitute golden raisins for the dried cranberries
- Use spinach or arugula instead of baby kale
- Add finely chopped apples or pears

leave a reply