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Wholesome Roasted Acorn Squash with Easy Cranberry Pecan Stuffing

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A wholesome roasted acorn squash filled with a savory-sweet cranberry pecan stuffing. This easy fall dinner is packed with flavor and perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup low-sodium vegetable broth
  • Salt and pepper to taste
  • Extra chopped pecans for garnish (optional)
  • Fresh parsley or sage leaves for garnish (optional)
  • Drizzle of pure maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the acorn squash in half from stem to tip. For easier cutting, microwave the whole squash for 2 minutes to soften. Scoop out the seeds and stringy bits with a large spoon.
  3. Brush the cut sides and cavities with olive oil. Season generously with salt and pepper.
  4. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25 minutes.
  5. While the squash roasts, make the stuffing. In a medium skillet over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  6. In a separate dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
  7. In a medium mixing bowl, combine the panko, regular breadcrumbs, toasted pecans, dried cranberries, fresh parsley, dried sage, dried thyme, and ground nutmeg. Add the cooked onion and garlic mixture. Pour in the vegetable broth and stir until evenly moistened. The mixture should hold together when pressed but not be soggy. Add more broth a tablespoon at a time if needed.
  8. After 25 minutes, remove the baking sheet from the oven. Carefully flip each squash half so the cut side is facing up.
  9. Divide the stuffing evenly among the four squash cavities. Don’t pack it too tightly. Mound slightly if there’s extra.
  10. Return to the oven and bake for another 15-20 minutes, until the squash is fork-tender and the stuffing is golden brown. For extra crunch, broil for the last 2 minutes, watching carefully.
  11. Let rest for 5 minutes before serving. Garnish with extra chopped pecans and fresh parsley if desired.

Notes

Microwave the squash for 2 minutes before cutting to make it safer and easier. Roasting cut-side down first creates steam for tender, caramelized squash. Toast pecans in a dry pan until fragrant. Season the squash cavity well. For extra crispy stuffing, broil for the last 2 minutes. Leftovers keep in the fridge for up to 4 days; reheat in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: roasted acorn squash, stuffed acorn squash, cranberry pecan stuffing, fall dinner, vegetarian, healthy, Thanksgiving side dish

Find it online: https://elaraeats.com/wholesome-roasted-acorn-squash-with-easy-cranberry-pecan-stuffing/