Pecan Stuffed Squash
Pecan stuffed acorn squash offers a delightful combination of sweet raisins, crunchy pecans, and savory stuffing, perfect for a cozy, elegant main or side dish for autumn gatherings.
Ingredients
Instructions
- Reserve 2/3 cup of the broth.
- Pour the remaining broth into a shallow baking dish.
- Place the squash halves, cut side down, in the broth and bake at 400°F for 25 to 35 minutes.
- In a medium saucepan, heat the reserved broth and margarine over medium heat until the margarine melts.
- Stir in the stuffing mix, pecan pieces, and seedless raisins.
- Turn the baked squash over so the cut side is up.
- Spoon the stuffing mixture into the squash cavities.
- Bake for an additional 20 minutes, basting with broth after 10 minutes, until the squash is tender.
Tips & Substitutions
For a richer flavor, consider using homemade broth instead of canned. If you're short on time, you can substitute the dry herb seasoned stuffing mix with plain stuffing and add your own herbs, such as thyme and sage. Also, walnuts can be used in place of pecans for a different nutty taste. If needed, adjust the baking time based on the size of the squash.
Serving Suggestions
This dish makes a lovely centerpiece for a fall gathering and pairs beautifully with a simple green salad or roasted vegetables. Serve alongside a protein like chicken or turkey to round out the meal. For a heartier option, consider serving it with beef recipes like Beef-N-Cheddar for a comforting dinner experience.
Storage & Reheating
Leftover pecan stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating, but the oven will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Stuffed Squash contains roughly 669 calories, with 14g protein, 69g carbohydrates, and 39g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed squash a day in advance. Assemble the stuffing inside the squash and store it covered in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes to the cooking time to ensure everything is heated through.
What can I use if I don't have acorn squash?
Butternut squash or even small pumpkins can be used as a substitute for acorn squash in this recipe. Just be sure to adjust the cooking time as needed based on the size and type of squash you choose.
Is there a vegetarian option for this dish?
Absolutely! You can easily make this dish vegetarian by substituting vegetable broth for the chicken or beef broth. Additionally, you can use a plant-based margarine or butter alternative to keep it dairy-free while still enjoying all the delicious flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).