Stuffed Acorn Squash Recipe (2024)

A delicious stuffed acorn squash recipe made with wild rice, pancetta, apples, and herbs. The flavors in this easy dinner are amazing – from the sweet acorn squash to the savory pancetta, with hints of maple and herbs like Thyme and Rosemary, this recipe is perfect for cold weather season.

This sponsored post is in partnership with Olive Tree. All thoughts and opinions expressed herein are my own and not influenced by the company and its affiliates in anyway.

Winter squash are some of my favorite vegetables to cook with; and if you know me, you know my vegetable palate is limited. Acorn squash has a very mild yet sweet flavor that pairs perfectly with savory ingredients such as pancetta and savory herbs. I even like to eat roasted acorn squash with maple aioli as a snack. This stuffed acorn squash recipe is packed with all the fall flavors, and features a Rosemary Olive Oil from Olive Tree.

Ingredients Needed

To make this stuffed acorn squash recipe, you’ll need the following ingredients:

• 2 large acorn squash
• 8 oz. diced pancetta
• 1 cup wild rice
• 2 Tbps. Olive Tree Rosemary Olive Oil
• 1 Tbsp. fresh Thyme – chopped
• Chicken broth (swap for water in rice cooking directions)
• 1 Honeycrisp apple – cored and chopped (leave the skin on)
• 1 Tbsp. pure maple syrup
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Olive Tree flavor-infused olive oils

Olive Tree features extra-virgin infused and flavored olive oils from seven different countries. I am a proud brand ambassador for their olive oil and balsamic vinegar products because the quality and flavors are impeccable. You can see all of my Olive Tree recipes here.

How to make stuffed acorn squash

1. Preheat the oven to 400 degrees F.
2. Cook the rice according to package directions, except swap out the water and use the chicken broth.
3. While the rice is cooking, slice the two acorn squash in half and scoop out the seeds. Place the squash halves onto a baking sheet (as pictured above) and brush with 1 Tbsp. of the Rosemary Olive Oil and season with salt and pepper. Using a fork, score the flesh of each acorn squash half and then bake in the oven for 20 minutes.
4. Next, add the pancetta to a skillet with 1 Tbsp. of Rosemary Olive Oil and begin to cook over medium-high heat. After about 10 minutes, add in the chopped apple, fresh Thyme, and maple syrup. Continue to cook for another 10 minutes.
5. Once the rice is ready, add to the skillet with the apples and pancetta. Stir to combine.
6. When the squash has cooked for 20 minutes, remove from oven and then carefully fill each squash half with the rice and pancetta mixture.
7. Place back into the oven and bake for another 20 minutes.
8. Remove from oven and serve immediately.

Recipe FAQs and Variations

What does acorn squash taste like?

Acorn squash has a very mild flavor, similar to butternut squash but a tad bit sweeter.

Can you eat acorn squash skin?

Yes! After roasting the stuffed acorn squash the skin will become soft enough to eat so enjoy the whole thing! If you prefer to not eat the skin, you can simply eat the rice and pancetta filling along with the meat of the acorn squash.

Is acorn squash healthy?

Of all the squash varieties, acorn squash has the highest amounts of folate, calcium, magnesium, and potassium. You can review the nutritional details for acorn squash in this article.

Recipe variations

• If you’re unable to purchase the Rosemary Olive Oil – simply swap in regular olive oil and add in 1 Tbsp. dried rosemary with the pancetta portion of the recipe.
• You could stuff any squash varietal – delicata, butternut, spaghetti. Adjust the filling portion of the recipe to the size of the squash being used. For example, you could use only one spaghetti squash, 1-2 butternut squash, depending on the size, and 3-4 delicata squash.
• If you cannot find diced pancetta, you can use 1 pound of ground sweet Italian sausage.

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Enjoy these other winter squash recipes!

• Roasted Acorn Squash with Maple Aioli – an easy side dish or snack
• Sage, Fig, and Pancetta Stuffing – another Olive Tree recipe featuring pancetta and delicata squash
• Butternut Sausage Stuffing – a Thanksgiving stuffing recipe featuring butternut squash
• Buffalo Chicken Spaghetti Squash – an easy dinner for two (but can easily be doubled for more!)

Check out these other recipes featuring Olive Tree products!

• – one of my favorite air fryer recipes
• Air Fryer Roasted Chili Chicken Wings – these wings are to die for!
• Blood Orange Olive Oil Cake – a dense and moist olive oil cake
• Orange Cranberry Relish – perfect for holiday dinners or your charcuterie boards
• Coconut Crusted Mahi Mahi with Creamy Lemon Sauce – an easy sheet pan dinner recipe

Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Recipe

Yield: 4

See Also

Orlando Bloom's Lamb Shank Tagine | Jamie Oliver recipes

A delicious stuffed acorn squash recipe made with wild rice, pancetta, apples, and herbs. The flavors in this easy dinner are amazing - from the sweet acorn squash to the savory pancetta, with hints of maple and herbs like Thyme and Rosemary, this recipe is perfect for cold weather season.

Ingredients

• 2 large acorn squash
• 8 oz. diced pancetta
• 1 cup wild rice
• 2 Tbps. Olive Tree Rosemary Olive Oil
• 1 Tbsp. fresh Thyme - chopped
• Chicken broth (swap for water in rice cooking directions)
• 1 Honeycrisp apple - cored and chopped (leave the skin on)
• 1 Tbsp. pure maple syrup
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Cook the rice according to package directions, except swap out the water and use the chicken broth.
3. While the rice is cooking, slice the two acorn squash in half and scoop out the seeds. Place the squash halves onto a baking sheet (as pictured above) and brush with 1 Tbsp. of the Rosemary Olive Oil and season with salt and pepper. Using a fork, score the flesh of each acorn squash half and then bake in the oven for 20 minutes.
4. Next, add the pancetta to a skillet with 1 Tbsp. of Rosemary Olive Oil and begin to cook over medium-high heat. After about 10 minutes, add in the chopped apple, fresh Thyme, and maple syrup. Continue to cook for another 10 minutes.
5. Once the rice is ready, add to the skillet with the apples and pancetta. Stir to combine.
6. When the squash has cooked for 20 minutes, remove from oven and then carefully fill each squash half with the rice and pancetta mixture.
7. Place back into the oven and bake for another 20 minutes.
8. Remove from oven and serve immediately.

Notes

• If you're unable to purchase the Rosemary Olive Oil - simply swap in regular olive oil and add in 1 Tbsp. dried rosemary with the pancetta portion of the recipe.
• You could stuff any squash varietal - delicata, butternut, spaghetti. Adjust the filling portion of the recipe to the size of the squash being used. For example, you could use only one spaghetti squash, 1-2 butternut squash, depending on the size, and 3-4 delicata squash.
• If you cannot find diced pancetta, you can use 1 pound of ground sweet Italian sausage.
• Nutritional Disclaimer

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