Description

This Cheesy Rice-Stuffed Acorn Squash is a hearty, comforting dish featuring tender roasted acorn squash filled with creamy, cheesy rice and savory herbs. It’s a perfect vegetarian main course or side dish for fall dinners, holiday meals, or cozy weeknights.

Ingredients

Units Scale

For the Squash:

2 medium acorn squash, halved and seeded

2 tablespoons olive oil

Salt and black pepper, to taste

For the Rice Filling:

1 cup cooked rice (white, brown, or wild rice)

1 tablespoon butter

1 small onion, finely diced

2 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary (optional)

1/2 cup vegetable broth (or chicken broth)

1/2 cup heavy cream (or milk for a lighter version)

1 cup shredded sharp cheddar cheese (plus extra for topping)

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley (for garnish)

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Instructions

Preheat oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the squash:
- Brush the inside of each squash half with olive oil and season with salt and black pepper.
- Place the squash cut-side down on the prepared baking sheet and roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
Prepare the cheesy rice filling:
- In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic, thyme, and rosemary, and cook for another 1 minute.
- Add the cooked rice, vegetable broth, and heavy cream, stirring until warmed through and creamy.
- Mix in the cheddar cheese and Parmesan until melted and combined. Remove from heat.
Stuff the squash:
- Flip the roasted squash halves over and spoon the cheesy rice mixture into each cavity.
- Sprinkle extra cheddar cheese on top of the filling for a gooey topping.
Bake again:
Return the stuffed squash to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
Remove from the oven and sprinkle with fresh parsley. Serve warm as a main dish or hearty side.

Notes

Preheat oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the squash:
- Brush the inside of each squash half with olive oil and season with salt and black pepper.
- Place the squash cut-side down on the prepared baking sheet and roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
Prepare the cheesy rice filling:
- In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic, thyme, and rosemary, and cook for another 1 minute.
- Add the cooked rice, vegetable broth, and heavy cream, stirring until warmed through and creamy.
- Mix in the cheddar cheese and Parmesan until melted and combined. Remove from heat.
Stuff the squash:
- Flip the roasted squash halves over and spoon the cheesy rice mixture into each cavity.
- Sprinkle extra cheddar cheese on top of the filling for a gooey topping.
Bake again:
Return the stuffed squash to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
Remove from the oven and sprinkle with fresh parsley. Serve warm as a main dish or hearty side.