The Goods

Recipe: Stuffed Acorn Squash

​This fall favourite is the perfect addition to any dinner table.

​This fall favourite is the perfect addition to any dinner table.

Stuffed with beans and rice, this ultimate comfort food, with its cheesy topping is sure to be a guaranteed hit at any holiday get together. 


  • 4 acorn squash
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 cups long grain rice
  • 1 can kidney beans, drained and rinsed
  • 2 cloves garlic, crushed
  • 2 sprigs thyme, picked
  • 2 scallions, sliced
  • 1 whole scotch bonnet pepper or pinch of chili flakes
  • 2 cans coconut milk
  • 2 cups vegetable stock
  • Salt and pepper
  • 2 cups white cheddar cheese, grated


Slice your acorn squash in half lengthwise, keeping a bit of the stems on both sides. Add to a baking sheet, drizzle with olive oil and season with salt and pepper. Bake at 400F for 40 minutes or until flesh is tender, and keep it on the roasting dish.

Meanwhile, prepare your rice. To a medium sauce pot add rice, drained and rinsed kidney beans, crushed garlic, picked thyme, sliced scallions, whole scotch bonnet, coconut milk and water to your pot. Season with salt and pepper. Turn on heat to medium low, cover and let cook for 15-20 minutes. Remove from heat and let it rest for 5 minutes. Remove and discard scotch bonnet pepper and garlic. Taste and season again if necessary.

Divide the rice mixture into roasted acorn squash, filling all the way to the top. Sprinkle the cheese on top and broil for 1-2 minutes, until cheese is melted and lightly browned. Serve and enjoy!

Servings: Makes 8 servings


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