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Cozy Maple Brown Sugar Stuffed Acorn Squash (Easy Fall Recipe)

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This cozy maple brown sugar stuffed acorn squash is the kind of recipe that makes you rethink what a vegetable can do. It’s hearty enough for dinner, pretty enough for a holiday table, and simple enough that you don’t need any special skills to pull it off.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup cooked wild rice blend
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 2 tablespoons brown sugar (for topping)
  • Extra pecans (for garnish)
  • Fresh thyme or rosemary sprigs (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cook the rice if you haven’t already. You’ll need 1 cup of cooked wild rice blend. If starting from dry, combine 1/3 cup dry rice with 1 cup water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Drain any excess water and set aside.
  3. Prepare the acorn squash. Using a sharp chef’s knife, carefully cut each squash in half from stem to root end. Scoop out the seeds and stringy pulp with a spoon.
  4. Season the squash. Brush the cut sides and cavities of the squash halves with olive oil. Season generously with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
  5. Roast the squash. Roast for 25-30 minutes until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly, about 5 minutes.
  6. While the squash roasts, make the filling. In a medium mixing bowl, combine the cooked wild rice blend, dried cranberries, toasted pecans, maple syrup, brown sugar, melted butter, cinnamon, nutmeg, ginger, and a pinch of salt. Stir until everything is well combined.
  7. Stuff the squash. Flip the roasted squash halves over so they’re cut-side up. Divide the filling evenly among the four halves, mounding it slightly in the center.
  8. Add the topping. Sprinkle the extra brown sugar over the tops of the stuffed squash.
  9. Bake again. Return the stuffed squash to the oven and bake for another 15-20 minutes until the filling is heated through and the tops are golden and slightly caramelized.
  10. Garnish and serve. Remove from the oven and let rest for 5 minutes. Top with extra toasted pecans and fresh thyme or rosemary if using. Serve warm.

Notes

Don’t skip the first roast—it ensures the squash cooks through evenly without the filling burning. To cut squash safely, microwave the whole squash for 2-3 minutes to soften it slightly. Toast pecans for deeper flavor. Acorn squash sizes vary, so check for doneness by piercing with a fork. Make ahead by roasting squash and making filling up to two days in advance.

Nutrition

Keywords: stuffed acorn squash, maple brown sugar, fall recipe, vegetarian, gluten-free, wild rice, cranberries, pecans

Find it online: https://prismtaste.com/cozy-maple-brown-sugar-stuffed-acorn-squash-easy-fall-recipe/