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Kid-Approved Stuffed Acorn Squash with Cranberry Pecan

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Tender roasted acorn squash filled with a sweet-tart cranberry and crunchy pecan rice stuffing. This family-friendly recipe turns picky eaters into squash lovers with its perfect balance of flavors and textures.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup cooked rice (long-grain white rice recommended)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1/4 cup vegetable broth
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Optional: fresh parsley or extra toasted pecans for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Cut each acorn squash in half from stem to root end. Scoop out seeds and stringy pulp.
  3. Brush cut sides and cavities of squash halves with melted butter or olive oil. Sprinkle lightly with salt and pepper. Place cut-side down on prepared baking sheet. Roast for 25-30 minutes until fork-tender.
  4. While squash roasts, melt remaining butter in a medium skillet over medium heat. Add diced onion and celery; cook 5-7 minutes until softened.
  5. In a mixing bowl, combine cooked rice, dried cranberries, chopped pecans, cooked onion and celery, maple syrup, vegetable broth, fresh thyme, and a pinch of salt and pepper. Stir until well combined.
  6. Remove roasted squash from oven. Carefully flip halves over using tongs. Spoon filling evenly into each cavity, mounding slightly.
  7. Return stuffed squash to oven and roast another 10-15 minutes until filling is heated through and tops are slightly golden. Optionally broil for 2 minutes for extra browning.
  8. Let rest 5 minutes before serving. Garnish with fresh parsley or extra toasted pecans if desired.

Notes

Choose squash that feels heavy for its size with deep green color and orange patches. Toast pecans in a dry skillet for 2-3 minutes for extra flavor. Don’t overstuff the squash to prevent filling from spilling. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, kid-friendly, fall dinner, vegetarian, cranberry pecan, easy weeknight meal

Find it online: https://piperplate.com/kid-approved-stuffed-acorn-squash-with-cranberry-pecan/