Stuffed Acorn Squash

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.

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.