Warm Herb Stuffed Acorn Squash with Pecan Crumble

This delightful Thanksgiving side dish combines the earthy flavors of acorn squash with the warmth of herbs, the crunch of pecans, and the tang of goat cheese. It's an easy recipe that will transport you to cozy family gatherings in a heartbeat.

Time: Prep Time - 15 minutes | Cook Time - 40-50 minutes | Total Time - 55-60 minutes

Servings: 4

Difficulty: Easy

Cuisine: American, Thanksgiving

Allergens

Nuts (pecans)

Ingredients

2 medium acorn squashes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup pecan halves
4 ounces goat cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
1 teaspoon lemon zest
2 cloves garlic, minced
Pinch of red pepper flakes (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the acorn squashes in half and remove the seeds. Drizzle with olive oil, then sprinkle with salt and pepper. Place them cut side down on the prepared baking sheet.
Roast the squash halves in the preheated oven for 30 40 minutes or until tender when pierced with a fork.
While the squash is roasting, prepare the pecan crumble by chopping the pecans and combining them with the crumbled goat cheese, chopped parsley, chopped sage, lemon zest, minced garlic, and red pepper flakes (if using) in a bowl. Mix well to combine.
Once the squash is tender, remove it from the oven and carefully turn the halves cut side up. Spoon the pecan crumble mixture onto each half, distributing it evenly.
Return the filled squash halves to the oven for 10 minutes or until the pecan crumble is golden brown.
Remove from the oven and let cool slightly before serving. Enjoy!

Chef’s Insight

Acorn squash is rich in beta-carotene, fiber, vitamin C, and potassium. It's a versatile vegetable that can be baked, steamed, or even made into soup. Don't let its tough outer skin intimidate you – with a little practice, you'll be slicing it like a pro in no time!

Notes

This dish can be easily adapted to accommodate other herbs or seasonings, such as rosemary or thyme. You could also add dried cranberries or raisins for a sweet and tart twist on the traditional recipe.

Substitutions

For a nut-free version, replace the pecans with a mix of pumpkin seeds and sunflower seeds. You can also substitute almonds or walnuts for the pecans.

Alternative Preparations

To make this dish ahead of time, prepare the pecan crumble mixture and store it in an airtight container in the refrigerator. The acorn squash halves can be baked and filled with the crumble up to one day in advance. Reheat in the oven before serving.

Alternative Methods

Instead of baking, you can roast the squash on the stovetop by placing it cut-side down in a large, deep skillet with a small amount of water at the bottom. Cover and cook over medium heat until tender, checking frequently to ensure there is enough water in the pan.

Best Storage Practice

Store leftover pecan crumble mixture in an airtight container in the refrigerator for up to 1 week. Store cooked acorn squash halves in the refrigerator for up to 3 days.

Shelf Life

Fresh acorn squash can be stored at room temperature for up to two weeks, or in the refrigerator for up to three months. Pecans can be stored in a cool, dry place for up to six months or in the refrigerator for up to one year.

Plating Tips

Serve the warm herb stuffed acorn squash halves on individual plates or in a large dish surrounded by the pecan crumble mixture. Garnish with additional fresh sage leaves and parsley for an extra touch of color.

Nutrition Facts