Autumnal acorn squash, spicily stuffed, is fall on a platter — fragrant, warming, and made to impress. Sweet roasted squash halves fill with a sauté of fiery fried 'rice,' tart apple, cranberries, and celery, perfumed with cardamom and allspice. The fruit caramelizes inside as it bakes, and your house will smell amazing.
Autumnal Acorn Squash, Spicily Stuffed
This delicious fall-themed side dish incorporates a ton of flavor and texture for your taste buds! The fruit baked inside the squash caramelizes and creates a sweet canvas for the cardamom and allspice. This dish has a fragrant peppery flavor, and will make your house smell amazing! It is warming inside and out and will impress your guests at your next holiday party.
Serves 4
1 large egg
1 cup (240 ml) Fiery Fried “Rice”
1⁄2 cup (480 ml) peeled chopped apple (preferably tart)
1⁄2 cup (480 ml) chopped cranberries
1⁄2 cup (480 ml) chopped celery
2 jalapeños, finely chopped
1⁄2 teaspoon (10 ml) salt
1⁄2 teaspoon (10 ml) dried parsley
1⁄2 teaspoon (10 ml) hot paprika
1⁄4 teaspoon (20 ml) allspice
1⁄4 teaspoon (20 ml) ground cardamom
2 medium acorn squash, halved and seeded
- Preheat the oven to 350°F (180°C). In a skillet over low-medium heat, sauté all ingredients (except the squash), until evenly combined and aromatic. Spoon sautéed ingredients into the squash halves.
- Place squash in an ungreased baking dish. Fill dish with hot water to a depth of 1⁄2". Cover and bake for 25 minutes.
- Uncover and bake for another 20–25 minutes, until the squash is tender.
Pro Tips
- Use tart apples for the filling — their sharpness is the counterpoint that keeps the caramelized fruit from becoming cloying.
- Bake the filled squash in a water bath: 1/2 inch of hot water in the dish keeps the bottoms from scorching while the steam softens the flesh.
- Cover for the first 25 minutes, then uncover for the final 20–25 so the fruit inside caramelizes and the tops catch a little color.
- Hot paprika, allspice, and cardamom give the peppery fragrance — don't skip the cardamom, it's the scent that fills the house.
Frequently Asked Questions
Can I make this ahead?
Yes — stuff the squash a day ahead and refrigerate. Add a few extra minutes of covered baking since it will go into the oven cold.
Is this a side dish or a main?
It's written as a festive side that serves 4, though the stuffed halves are hearty enough for a light vegetarian main.
What can I use instead of acorn squash?
Small sugar pumpkins or halved delicata squash work, though the sweet acorn flesh is what pairs best with the cardamom.
How spicy is it?
The two jalapeños and hot paprika give a warm, fragrant heat that plays against the sweet fruit — warming rather than fierce.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- In a skillet over low-medium heat, sauté all ingredients (except the squash), until evenly combined and aromatic. Spoon sautéed ingredients into the squash halves.
- Place squash in an ungreased baking dish. Fill dish with hot water to a depth of 1⁄2".
- Cover and bake for 25 minutes.
