Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Roasted squash is delicious. But you know what's even better? Roasted squash stuffed with a hearty blend of rice, pancetta, dried cranberries, and herbs. Try this as an entree on its own or as a side dish at Thanksgiving or Christmas dinner.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 10 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Add 1/2-inch water to the bottom of a large roasting pan. Arrange the squash halves, cut sides down, in the roasting pan. Bake, uncovered, for 30 minutes. Turn squash halves cut sides up. Brush cut sides of squash with 2 tablespoons of the melted butter. Sprinkle with brown sugar, salt, and pepper. Bake, uncovered, for 20 to 25 minutes more or just until tender.

  • Meanwhile, in a large skillet cook and stir pancetta over medium heat for 5 to 6 minutes or until crisp. Using a slotted spoon, remove pancetta from skillet. Drain on paper towels.

  • Add onion to drippings in skillet; cook and stir for 4 to 5 minutes or until onion is tender. Add spinach, sage, and the crisped pancetta. Cook and stir for 2 minutes or until spinach wilts. Remove skillet from heat. Stir in the cooked rice, pecans, and cranberries. Mix well.

  • Divide rice mixture among squash halves, filling each cavity with about 2/3 cup rice mixture. Drizzle with remaining melted butter. Bake, uncovered, for 20 to 25 minutes more or until heated through.


Stick to plain, cooked brown rice or wild rice for this recipe. Packaged mixes are more likely to contain gluten.

Nutrition Facts

462 calories; fat 23g; cholesterol 27mg; saturated fat 8g; carbohydrates 63g; mono fat 7g; poly fat 3g; insoluble fiber 7g; sugars 17g; protein 9g; vitamin a 2040.8IU; vitamin c 28.3mg; thiamin 0.5mg; riboflavin 0.1mg; niacin equivalents 3mg; vitamin b6 0.5mg; folate 64.5mcg; sodium 391mg; potassium 1018mg; calcium 131.3mg; iron 3.1mg.