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!

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Prep Time: 20

Cook Time: 45

Servings:

Calories: 656kcal

Author: Cathy Trochelman

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

*To soften the squash before cutting, poke each 5-6 times with a fork and microwave on high for 4-5 minutes.

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

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