Roasted Acorn Squash with Cauliflower Rice Stuffing

Acorn squash is one of those winter fruits (yes, botanically it is a fruit) that looks like it wants to be a centerpiece and then quietly does the job of a side dish too. Halved and roasted cut side up, the flesh turns sweet and soft, and the little cavity makes a natural bowl for whatever filling you like. Here the filling is cauliflower rice, onion, celery, spinach, and walnuts, all warmed through with thyme and sage. It reads as cozy without feeling heavy.

A quick word on the cauliflower rice. Frozen is the easiest route, and it works well because it is already cut fine and will not give you a watery mess if you let it cook down in the skillet. Give it the full five minutes in the pan. You want the moisture to cook off so the filling holds together when you spoon it into the squash. If it looks wet at the end, leave the lid off and keep stirring for another minute.

The walnuts are my favorite part. They add a little bitterness and crunch that balances the squash, and they toast a bit in the skillet if you have time to chop them before you start. Toss them in with the spinach at the end and they stay crisp. If you are cooking for someone who avoids nuts, toasted pumpkin seeds are a lovely stand-in.

Leftovers keep well. Scoop any extra filling into a container and refrigerate it for up to three days. It reheats nicely in a skillet with a splash of water. Leftover squash halves can be wrapped and refrigerated too, though they are best eaten the same day, when the edges are still a little caramelized.

For a simple plate, pair these with something bright and green. Garlicky Skillet Spinach makes a natural side if you want more greens on the table, and Golden Skillet Carrots with Thyme echo the herbs in the filling. If you want a lighter meal, a crisp salad with a little protein works well alongside, such as Herb Yogurt Chicken Cobb Salad.