Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Acorn Squash
Autumn Harvest Acorn Squash


  • Acorn Squash, cut in 1/2
  • 1 cup Organic Brown Rice (cooked with 2 1/2 cups of water)
  • 1/4 cup Chopped Pecans
  • 1/4 Organic dried Cranberries
  • 2-3 medium-sized stalks of Celery, Thinly sliced
  • 1 small Onion, chopped
  • 1-2 cloves of Garlic
  • Fresh Thyme
  • Ghee / vegan Butter/ Coconut Oil (any)
  • dash of Maple Syrup (optional)
  • Salt and Pepper to taste

Measurements are approximate, if replicating this dish please use your discernment for right amount and enjoy the leftover stuffing!


  1. Prepare rice
  2. Pre Heat Oven to 450
  3. Cut Squash in half and remove seeds
  4. With 1/4 inch of water in pan, cook Squash cut side facing downward for 15 minutes
  5. Flip Squash and coat with ghee / vegan butter / coconut oil (any), drizzling a dash of maple syrup on as well and cook for an additional 10 minutes cut side facing upward.
  6. Meanwhile prepare veggies in your choice of oil: Onions first, then celery slices, adding garlic towards the end. Cook on medium heat, stirring occasionally until softened, approximately 6 minutes. Then add Thyme and cover for about 1 minute until fragrant.
  7. Remove from heat, stir in rice, pecans, cranberries and S & P.
  8. Stuff Squash, drizzle with ghee or vegan butter, cover with aluminum foil and cook for 10-15 minutes.
  9. Remove foil and cook for an additional 10-15 minutes, until squash is tender when pierced with a fork

Stuff squash, garnish with Thyme and continue to cook 20-25 min


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