Easy Cheesy Rice-Stuffed Acorn Squash Recipe for Fall Nights
Culinary magic happens when you combine cheesy rice-stuffed acorn squash into a comforting autumn dish that surprises every time.
My kitchen always buzzes with excitement when seasonal ingredients meet unexpected techniques.
Squash transforms from simple vegetable to stunning centerpiece through careful preparation and creative seasoning.
Nutty roasted acorn shells cradle warm, melted cheese and perfectly cooked rice like edible treasure chests.
Creamy textures blend wonderfully with sharp cheese notes, creating balanced flavor profiles that delight curious palates.
Minimal ingredients promise maximum satisfaction without complicated cooking methods.
You’ll want to savor each delectable spoonful and share this delightful recipe with everyone at your table.
Cheesy Rice-Stuffed Acorn Squash Features
List of Ingredients for Rice-Stuffed Acorn Squash
Main Ingredients:
Acorn Squash: A sweet, nutty winter squash perfect for stuffing, with a rich texture and natural bowl-like shape that makes it ideal for this recipe.
Rice: A versatile grain that provides hearty filling and absorbs flavors well, preferably using long-grain white or brown rice for best texture.
Cheese and Dairy:Aromatics and Seasonings:Additional Stuffing Components:Instructions to Prepare Cheesy Acorn Squash
Step 1: Warm Up the Oven
Set your oven to a toasty 400°F (200°C) to create the perfect cooking environment.
Step 2: Prepare Squash Halves
Slice the acorn squash in half and remove the seeds with a spoon.
Generously brush the inside of each squash half with olive oil and sprinkle with salt and freshly ground black pepper.
Step 3: Position Squash for Roasting
Place the squash halves face-down on a parchment-lined baking sheet, ensuring they’re evenly spread.
Step 4: Roast to Perfection
Slide the baking sheet into the preheated oven and let the squash roast for 25-30 minutes. Check for tenderness by inserting a fork- it should glide in smoothly when the squash is fully cooked.
Step 5: Check for Doneness
The squash is ready when the flesh becomes soft and easily pierced, with a slightly caramelized exterior.
Step 6: Remove and Rest
Carefully take the baking sheet out of the oven and let the squash halves cool for a few minutes before serving.
Cooking Tips for Cheesy Stuffed Acorn Squash
Reheat and Storage Guide for Acorn Squash Dish
Serving Ideas for Cheesy Acorn Squash Meals
Alternative Stuffings for Acorn Squash Recipe
FAQs About Rice-Stuffed Acorn Squash Dish
Long-grain white rice or brown rice are excellent choices. Jasmine or basmati rice can also add a nice flavor to the stuffing.
Absolutely! Replace the cheese with nutritional yeast or a plant-based cheese alternative. You can also add more vegetables like spinach or mushrooms to boost the protein content.
The squash is ready when you can easily pierce it with a fork and the flesh becomes tender and slightly caramelized around the edges. The skin should also look slightly wrinkled and soft.
Yes, this recipe is naturally gluten-free. Just ensure that any cheese or additional ingredients you use are certified gluten-free if you have specific dietary concerns.
Print
Cheesy Rice-Stuffed Acorn Squash Recipe
- Total Time: 50 minutes
- Yield: 4 1x
Description
Delightful Cheesy Rice-Stuffed Acorn Squash blends rustic autumn flavors with comforting textures. Hearty rice, melted cheese, and roasted squash create a satisfying meal you’ll savor from first bite to last.
Ingredients
Main Ingredients:
- 2 medium acorn squash, halved and seeds removed
- 1 cup cooked rice (white, brown, or wild rice)
- ½ cup shredded cheddar cheese (or mozzarella)
- ¼ cup grated Parmesan cheese
Vegetable and Aromatics:
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 1 cup spinach, chopped (or kale)
Seasonings and Additional Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon olive oil or butter
- ¼ cup heavy cream (or milk for a lighter version)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Extra shredded cheese for broiling
- Chopped fresh parsley or thyme
Instructions
- Prepare the acorn squash by halving it lengthwise and scooping out the seeds, creating a clean vessel for the cheesy rice filling.
- Massage the squash interior with olive oil, then generously sprinkle with salt and freshly ground black pepper to enhance its natural flavors.
- Position the squash halves face-down on a parchment-lined baking sheet, allowing the flesh to caramelize and soften during roasting.
- Transfer the baking sheet to a preheated oven and roast for approximately 25-30 minutes, checking periodically to ensure the squash reaches a fork-tender consistency without becoming mushy.
- While the squash roasts, prepare the rice mixture by combining cooked rice with shredded cheese, minced herbs, and sautéed aromatics to create a rich, flavorful stuffing.
- Once the squash has reached optimal tenderness, carefully remove it from the oven and flip the halves cut-side up, creating a natural bowl for the rice mixture.
- Generously fill each squash half with the prepared cheesy rice stuffing, ensuring an even distribution and slightly mounding the filling.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, allowing the cheese to melt and the top of the filling to develop a golden, crispy texture.
- Remove from the oven and let the stuffed squash rest for a few minutes to allow the flavors to meld and the filling to set before serving.
Notes
- Optimize roasting by selecting squash with smooth, unblemished skin for even cooking and better texture.
- Drizzle olive oil generously to prevent drying and enhance caramelization of the squash’s natural sugars.
- Consider using vegetable broth instead of water when cooking rice for deeper flavor infusion into the stuffing.
- Swap cheese with nutritional yeast for a dairy-free version that maintains creamy, rich taste profile while keeping the recipe vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg
Jessica Martinez
Pastry Chef & Recipe Developer
Expertise
Organic Baking Techniques, Gluten-Free Recipe Development, Southwestern Dessert Specialties, Food Styling and Photography
Education
Santa Fe Community College (SFCC)
Jessica brings the sweet side to Urban Organic with her passion for baking and love for the Southwest. She trained at Santa Fe Community College and has built a career creating beautiful, gluten-free, and organic desserts that feel both nostalgic and new.
She believes baking should be fun, creative, and open to everyone, no matter your diet or skill level. Jessica’s recipes are simple enough to follow, but special enough to remember.