Alton Brown Acorn Squash Recipe

Alton Brown Acorn Squash Recipe is made with acorn squash, ground pork, rice, spinach, pine nuts, and aromatic herbs like oregano, thyme, and sage. This recipe creates a savory stuffed squash that’s hearty and flavorful. It takes about 1 hour and 55 minutes to prepare and serves 4.

Alton Brown Acorn Squash Recipe Ingredients

• 4 (1- to 1 1/4-pound) acorn squash
• 2 tablespoons unsalted butter, cut into 4 pieces
• 2 tablespoons olive oil, divided
• 8 ounces ground pork
• 1 teaspoon kosher salt, divided
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1/2 cup white wine
• 1 tablespoon sherry vinegar
• 1 1/2 cups cooked rice
• 1 (10-ounce) package frozen spinach, thawed, drained, and chopped
• 1/4 cup toasted pine nuts
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1 teaspoon freshly ground black pepper

How To Make Alton Brown Acorn Squash Recipe

1. Preheat Oven and Prepare Squash: Heat oven to 400ºF. Line a sheet pan with parchment. Cut tops off squash, remove seeds, and place butter in each cavity.
2. Cook Pork: In a sauté pan over medium heat, add 1 tablespoon olive oil and pork with 1/2 teaspoon salt. Cook until browned, about 5 minutes. Remove and set aside.
3. Sauté Vegetables: In the same pan, add remaining oil, onion, celery, and carrot. Cook 5 minutes until soft.
4. Deglaze the Pan: Add white wine and sherry vinegar; simmer 2–3 minutes until nearly evaporated.
5. Combine Stuffing: Return pork to the pan. Add rice, spinach, pine nuts, herbs, remaining salt, and pepper. Stir and heat through for 2–3 minutes.
6. Stuff the Squash: Fill each squash with the pork mixture and top with the squash lid.
7. Bake the Squash: Place on sheet pan and bake for 1 hour, until squash is tender. Serve hot.

Recipe Tips

• Cut Flat Bottoms: Trim the base of each squash so it stands upright without tipping.
• Thaw Spinach Well: Squeeze out excess water to avoid soggy filling.
• Use Day-Old Rice: It absorbs flavors better and holds up in the stuffing.
• Pine Nut Swap: Try chopped walnuts or pecans if you don’t have pine nuts.
• Test for Doneness: A knife should easily pierce the squash when it’s ready.

What To Serve With Acorn Squash

This dish pairs wonderfully with a crisp green salad, roasted Brussels sprouts, or a glass of chilled white wine like Pinot Grigio. Crusty bread also makes a great side to soak up any juices.

How To Store Acorn Squash

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual stuffed squash tightly in foil and freeze for up to 2 months. Thaw in the fridge and reheat in the oven.

Acorn Squash Nutrition Facts

• Calories: 460
• Total Fat: 22g
• Saturated Fat: 7g
• Carbohydrates: 45g
• Sugar: 6g
• Protein: 22g
• Sodium: 620mg

FAQs

Can I use a different meat?
Yes, ground turkey or chicken are good lean alternatives to pork.

Is fresh spinach okay to use?
Absolutely. Just sauté it first and drain any excess liquid.

Can I prepare this ahead of time?
Yes, stuff the squash and refrigerate. Bake when ready to serve.

Do I have to use wine?
You can substitute chicken broth with a splash of lemon juice for acidity.

How do I make it vegetarian?
Skip the pork and add more veggies or legumes like lentils or chickpeas.

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