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Stuffed Acorn Squash

October 6, 2016

This summer we were having dinner with a group of friends at the Phinney Market and I had their stuffed acorn squash and it was very good and very fall-like.  I put it on my to-do list for a WDC.  Come September it was the early end of acorn squashes in the grocery store and my turn for cook up for the WDC, perfect timing.

There’s lots of options for stuffing an acorn squash: quinoa, rice, farro, kale, cranberries, nuts, cheese, bacon, sun dried tomatoes, ect.  I opted for a Minnesotan wild rice, kale,

It turned out really well, but I think I should have had a bit more seasoning.  Salt and pepper is easy to add post roast though.  And I made waaay too much.  Half a squash was sufficient for a single person even a Jim-sized appetite.

Difficulty: Medium
Prep Time: 20 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 30 min
Yield: 4 servings
Taste: Great


2 acorn squash, ~1.5 lbs each
6 oz pancetta
1 shallot, minced
2 cloves garlic, minced
6 kale leaves, destemmed and torn
6 oz wild rice (uncooked), 2 cups cooked
2 1/3 cup vegetable or chicken broth or water (broth adds more flavor)
4 oz goat cheese, crumbled
optional, 1/2 cup dried cranberries
optional, 1/2 cup pecans, chopped
1 tbs butter or olive oil
salt and pepper to taste
1 tbs brown sugar


1) Preheat the oven to 375°F with a rack in the lower-middle position.

2) Slice the squash in half from stem to root and scoop out the seeds.

3) Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.

4) Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.

5) Meanwhile prepare the filling.  Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. In a large saucepan, cook pancetta with shallot and garlic. Cook, stirring occasionally, 3 to 5 minutes.  Then add kale and cook until wilted.  Remove mixture from pan.

6) In the emptied large sauce pan, add rice and 2 1/3 cups broth or water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 -40 minutes depending on the rice.

7) Remove rice from heat, and stir in pancetta-kale mixture, cranberries, pecans, goat cheese; season stuffing with salt and pepper.

8) Brush inside of squash with melted butter or olive oil and sprinkle with salt, pepper, and brown sugar. Dividing evenly, mound stuffing into halves.  Return to the oven to heat everything through, about 8 to 15 more minutes.

Source: Heidi’s kitchen



From → Main Dish

One Comment

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  1. Heidi’s Fall WDC | Elements of Wood

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