Adapted from:



  1. Preheat oven to 450 degrees F.
  2. Cut squash in half. Then  cut a small flat surface at the bottom of each half, so that the squash can stand on its own. Scoop seeds out and set aside for roasting or discard.
  3. Drizzle and brush with olive oil, and season with salt and pepper to taste. Roast on a sheet pan, flat side down (larger flat side), for about 25-30 minutes, until golden brown and tender. Remove from oven, flip, and let it cool.
  4. While the squash is roasting, prepare the rice pilaf. In a medium saucepan, heat olive oil and butter to medium heat. Add onion, and cook until translucent and soft, about 5 minutes. Then add garlic and thyme, and cook for another 2-3 minutes, until fragrant. Add mushrooms and cook for 1-2 minutes, stirring.
  5. Add wine and cook until reduced. Add rice and cook, stirring, for about 2-3 minutes until it’s nutty fragrance is released. Add chicken or vegetable broth, and bring to a boil. Then simmer, covered, on low for about 45-50 minutes, or until rice is cooked to your liking.¬†Remove from heat and let sit for 10-15 minutes. Stir in almonds and parsley.
  6. Fill acorn squash with the rice pilaf. Top with more parsley and almonds, if desired. Enjoy!