Description
This savory and sweet stuffed acorn squash recipe combines tender roasted squash halves filled with a flavorful pumpkin orzo mixture, enhanced by Parmesan, toasted walnuts, and dried cranberries. Finished with a luscious cherry glaze, this dish offers a delightful balance of textures and autumn-inspired flavors, perfect for a comforting fall meal.
Ingredients
Scale
Squash and Roasting
- 2 medium acorn squash, halved lengthwise with seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Orzo Filling
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup pumpkin purée, unsweetened
- 1/3 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted walnuts, roughly chopped
- 1/4 cup dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Cherry Glaze
- 3/4 cup cherry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with olive oil, then sprinkle with kosher salt and black pepper. Place each squash half cut side down on the baking sheet and roast for 30 to 35 minutes until the flesh is fork-tender.
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the orzo and set it aside for later use.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely diced yellow onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Combine Filling Ingredients: Stir into the skillet the pumpkin purée, vegetable broth, ground cinnamon, ground nutmeg, and the cooked orzo. Cook for 3 to 4 minutes, stirring occasionally, until the mixture is fully heated through.
- Add Final Filling Touches: Remove the skillet from heat. Fold in the grated Parmesan cheese, toasted walnuts, dried cranberries, and chopped fresh parsley. Season the mixture with salt and freshly ground black pepper to taste, adjusting as needed.
- Prepare Cherry Glaze: In a small saucepan, combine the cherry preserves, balsamic vinegar, honey, and optional red pepper flakes. Bring to a simmer over medium heat, stirring frequently for 3 to 4 minutes until the glaze slightly thickens. Remove from heat and set aside.
- Stuff the Squash: Turn the roasted acorn squash halves cut side up. Spoon the pumpkin orzo filling evenly into each cavity, mounding the mixture slightly over the edges.
- Glaze and Bake: Drizzle each stuffed squash half generously with the prepared cherry glaze. Return the squash to the oven and bake for an additional 10 minutes until heated through and the glaze is bubbly.
- Serve: Garnish the stuffed squash with additional fresh parsley. Serve warm, with extra cherry glaze on the side if desired.
Notes
- For a nuttier texture, toast the walnuts before chopping.
- The cherry glaze can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer, use maple syrup instead of honey for a vegan option.
- Adjust red pepper flakes in the glaze to control the degree of heat.
- The dish pairs well with a light green salad or steamed vegetables to balance the flavors.
