Stuffed Acorn Squash: The Ultimate Vegetarian Comfort Food for Fall

Discover the rich, autumnal flavors of Stuffed Acorn Squash, a dish that combines beautifully roasted, caramelized acorn squash with a savory filling of seasoned wild rice, tender sweet potatoes, crisp green apples, and more. This isn’t just a meal; it’s an experience of wholesome, warming comfort food at its absolute best. Perfect for a cozy fall evening or a festive holiday gathering, this recipe offers a delightful balance of sweet and savory notes, diverse textures, and vibrant seasonal ingredients, making it a truly unforgettable culinary creation.

author’s note

The Stuffed Acorn Squash That Stole Thanksgiving!

As someone who hosts a large family, including several cherished vegetarian members, I’ve always been on a mission to create a Thanksgiving main dish that feels just as special, substantial, and celebratory as a traditional turkey, without compromising on flavor or festivity. When it was my turn to host the holiday, I was determined to craft something truly spectacular for them. That’s when the idea for this Stuffed Acorn Squash was born, and honestly, it has become an indispensable holiday staple at my table ever since. It’s a dish that embodies the spirit of autumn and truly shines as a centerpiece.

The beauty of this recipe lies in its harmonious blend of flavors and textures. Each acorn squash half is roasted to perfection, developing a beautifully caramelized, slightly sweet exterior that cradles a rich and savory filling. This filling is a vibrant medley of seasoned wild rice, offering a hearty base; tender, sweet potatoes that add a touch of earthiness; crisp green apples for a refreshing tartness; chewy dried cranberries for bursts of sweet-tart flavor; and crunchy pepitas and pecans that provide a delightful textural contrast. The result is a dish that’s not only incredibly delicious and satisfying but also visually stunning, making a grand statement on any holiday spread. What truly makes me proud is seeing even the most avid meat-eaters in my family eagerly reaching for second helpings. To me, that’s the ultimate compliment and a testament to the universal appeal of this delightful Stuffed Acorn Squash.

Why You’ll Love This Stuffed Acorn Squash

Beyond its festive appeal, this Stuffed Acorn Squash recipe is a culinary gem for many reasons. It effortlessly transforms a humble squash into a gourmet experience that caters to diverse palates and dietary preferences. Here’s why it’s bound to become a favorite in your kitchen:

• Hearty & Wholesome: It’s incredibly filling and satisfying, making it a perfect stand-alone main course for vegetarians and vegans (with a simple modification).
• Bursting with Fall Flavors: Every bite encapsulates the essence of autumn, with the natural sweetness of squash and sweet potatoes complemented by the tartness of apples and cranberries, and the savory depth of herbs.
• Nutritious & Balanced: Packed with fiber from the squash and wild rice, vitamins from the sweet potatoes, and healthy fats from the nuts, it’s a meal you can feel good about.
• Visually Stunning: The vibrant colors and elegant presentation make it an impressive dish for entertaining, especially during holidays like Thanksgiving or Christmas.
• Surprisingly Easy to Make: Despite its sophisticated appearance, the steps are straightforward and manageable, even for novice cooks.
• Customizable: Easily adapt the filling ingredients to suit your taste, pantry staples, or dietary needs.

Essential Ingredients & Expert Swaps

Crafting the perfect Stuffed Acorn Squash starts with selecting quality ingredients and understanding how they contribute to the final dish. Here’s a breakdown of what you’ll need and some clever substitutions:

How To Make Stuffed Acorn Squash: A Step-by-Step Guide

Creating this flavorful Stuffed Acorn Squash is a rewarding culinary journey. Follow these detailed steps to achieve perfectly roasted squash and a robust, savory-sweet filling:

1. Prepare the Wild Rice: Begin by thoroughly rinsing the wild rice blend under cold water until the water runs clear. In a nonstick medium pot, combine the chicken or vegetable stock, Dijon mustard, unsalted butter, dried parsley, salt, pepper, and dried thyme. Bring this mixture to a boil, then add the rinsed wild rice. Cover the pot, reduce the heat to low (just above the lowest setting), and simmer for 50-65 minutes. Stir occasionally to prevent sticking. The rice is done when it’s tender and most of the liquid has been absorbed. If it’s still firm after 50 minutes, add 2-4 tablespoons of extra broth and continue cooking. Once tender, remove from heat, keeping the lid on, and let it stand at room temperature for 10-15 minutes to allow residual steam to finish cooking and fluff the grains.
2. Roast the Acorn Squash: While the rice simmers, preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper. Carefully cut each acorn squash in half using a sharp knife. I find it easiest to cut along the natural indents, then through the tip, and gently pull the halves apart. Using a large spoon, scoop out all the seeds and stringy fibrous bits from the center of each squash half and discard them. Place the squash halves cut-side up on the prepared tray. Drizzle about 1½ tablespoons of olive oil evenly over all the exposed squash flesh, then sprinkle generously with salt and pepper. Use your hands to rub the oil and seasonings into the flesh. Now, flip the squash halves so the cut sides face down on the parchment paper. Bake for 35-45 minutes, or until the squash is fork-tender and slightly caramelized. Set the roasted squash aside, but leave your oven on!
3. Prepare the Sweet Potato: While the squash roasts, wash and scrub the sweet potato(es) thoroughly. Pierce them several times with a fork. Place on a microwave-safe plate and microwave for 5-8 minutes, rotating halfway through, until they are fork-tender. Remove from the microwave, cut in half lengthwise, and let cool slightly. Once cool enough to handle, peel off the skins (they should come off easily) and dice the sweet potato flesh into very small pieces. Measure out exactly 1 cup (about 131g) and set aside.
4. Sauté the Aromatics and Filling Base: In a large pan, melt 1 tablespoon of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and shimmering, add the finely diced yellow onion and celery. Sauté, stirring frequently, for about 5-7 minutes, until the onion begins to turn translucent and lightly golden. Add the minced garlic and stir for another minute until fragrant.
5. Combine the Filling: To the pan with the sautéed aromatics, add the diced sweet potatoes, diced Granny Smith apple, and dried cranberries. Sauté for another 2 minutes, allowing the flavors to meld. Next, incorporate the cooked wild rice and any remaining liquid from its pot; stir until any excess liquid has evaporated. Remove the pan from the heat. Stir in the roasted and salted pepitas, finely chopped pecans, and fresh flat-leaf parsley. Mix everything thoroughly to combine. Taste the filling and adjust seasonings (salt, pepper, or herbs) as needed to achieve your desired flavor balance.
6. Stuff & Bake: Flip the roasted acorn squash halves over so their cut sides face up. Evenly divide the prepared filling among the four squash halves. Don’t be shy – really pack the filling in; it’s perfectly fine if they are slightly over-filled for a generous portion. Return the stuffed squash to the preheated oven for an additional 15-20 minutes, or until the filling is heated through and the top begins to turn a beautiful golden brown.
7. Serve and Enjoy: Carefully remove the Stuffed Acorn Squash from the oven. For an extra touch of richness and flavor, you can optionally drizzle a bit more olive oil over each serving. If desired, sprinkle crumbled goat cheese on top for a creamy, tangy finish that pairs wonderfully with the sweet and savory elements. Serve hot and savor this delightful, hearty dish!

Pro Tips for Stuffed Acorn Squash Success

To elevate your Stuffed Acorn Squash from good to absolutely fantastic, consider these expert tips:

• Even Roasting: Ensure all squash halves are roughly the same size for uniform cooking. Roasting cut-side down helps steam the flesh while also allowing the natural sugars to caramelize against the pan, enhancing sweetness.
• Flavorful Rice: Don’t skip using chicken or vegetable stock for your wild rice. It infuses a profound depth of flavor that water simply can’t achieve, truly seasoning the entire filling from the inside out.
• Finely Dice Veggies: The key to a cohesive and pleasant filling texture is to dice your onion, celery, and sweet potato very finely. This ensures they blend seamlessly into the wild rice mixture rather than standing out as chunky pieces.
• Don’t Overcook the Rice: While wild rice can take a while, avoid overcooking it to prevent mushiness. It should be tender but still have a slight chew. The standing time off the heat helps it absorb any remaining moisture without becoming dry.
• Balance Flavors: Taste your filling before stuffing the squash. Adjust salt, pepper, or add a pinch more dried herbs if needed. The goal is a harmonious balance of sweet, savory, and tangy notes.
• Garnish for Impact: A sprinkle of fresh parsley adds a vibrant color and fresh herbaceous note. For a richer touch, crumbled goat cheese or feta melts beautifully into the warm filling, adding a creamy, tangy dimension.

Variations and Customizations

This Stuffed Acorn Squash recipe is wonderfully versatile, allowing for numerous modifications to suit your taste or dietary needs. Feel free to get creative with your filling!

• Different Grains: Instead of wild rice, consider using farro, barley, or even couscous for a different texture and cooking time. Quinoa is another excellent high-protein, gluten-free option.
• Add More Vegetables: Sautéed mushrooms, spinach, kale, or roasted Brussels sprouts can be added to the filling for extra nutrients and flavor.
• Cheese Options: While goat cheese is recommended, crumbled feta cheese, shredded Gruyere, or even a vegan Parmesan can be delicious additions.
• Make it Vegan: Simply use vegetable stock, vegan butter, and omit the goat cheese for a completely plant-based meal. The flavor will still be outstanding!
• Spice it Up: A pinch of red pepper flakes or a dash of cayenne can add a gentle heat to the filling. For a warm, earthy flavor, consider a touch of ground sage or rosemary.
• Nut-Free Version: If you have nut allergies, simply omit the pecans and pepitas. You can replace them with toasted sunflower seeds or even crunchy roasted chickpeas for texture.
• Boost Protein: For an even heartier meal, consider adding cooked and crumbled vegetarian sausage, chickpeas, or lentils to the filling.

Serving Suggestions

Stuffed Acorn Squash is a versatile dish that can be enjoyed in various ways:

• As a Main Course: It’s hearty enough to be the star of your meal. Pair it with a simple green salad dressed with a light vinaigrette for a balanced dinner.
• Holiday Side Dish: It makes a fantastic, festive addition to any holiday spread, offering a delicious vegetarian option alongside traditional roasts.
• Brunch Item: Serve smaller halves or even quarters as a unique and savory brunch item.
• Pair with Soup: A creamy tomato soup or a light vegetable broth can beautifully complement the richness of the stuffed squash.

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Rated 5 out of 5 stars from 1 review

Stuffed Acorn Squash

By
Chelsea Lords

Stuffed Acorn Squash features roasted, caramelized squash filled with seasoned wild rice, sweet potatoes, and crisp green apples. Nutritious, cozy comfort food at its best!

Prep Time:
2 hours 30 minutes

Cook Time:
1 hour 5 minutes

Total Time:
3 hours 35 minutes

Servings:
4 stuffed acorn squashes

Video

Equipment

• Large sheet pan (15″ x 21″)
• Parchment paper
• Medium pot nonstick
• Large pan

Ingredients

Wild Rice—See Note 1

• 1-3/4 cups chicken stock or vegetable stock, see note 2
• 1/2 teaspoon dried parsley
• 1/2 teaspoon fine sea salt reduce amount if using table salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1/2 tablespoon unsalted butter
• 1-1/2 teaspoon Dijon-style mustard
• 1/2 cup wild rice blend like Lundberg

Acorn Squash

• 2 medium acorn squash
• Olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Filling

• 1 large sweet potato 11 ounces
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 cup celery diced, about 3 stalks
• 1 cup finely diced yellow onion 1 small onion
• 2 teaspoons minced garlic 2 cloves
• 1 cup Granny Smith apple diced, 1 small apple
• 1/4 cup dried sweetened cranberries
• 1/4 cup roasted and salted pepitas
• 1/4 cup finely chopped pecans
• 1/4 cup finely chopped flat-leaf parsley
• Crumbled goat cheese optional, but recommended

Instructions

• Preheat oven to 400°F (204°C). Line a large sheet pan with parchment paper and set aside.
• Thoroughly rinse wild rice blend in a fine-mesh sieve with cold water until water runs clear. Add stock, mustard, butter, parsley, salt, pepper, and dried thyme to a nonstick medium pot; bring to a boil. Once boiling, add rinsed rice. Cover and reduce heat to low (just above the lowest low setting). Simmer 50–65 minutes, or until rice is tender and most of the liquid has been absorbed (stir occasionally, returning lid as soon as stirring is done). Add 2–4 extra tablespoons broth if rice has absorbed all the liquid and is still not tender. Check to see if rice is done at 50 minutes and every 5–10 minutes after that. Once rice is tender, remove from heat, leaving the lid on, and let stand at room temperature 10–15 minutes.
• Use a sharp knife to cut squash in half. (I cut down the indents on the sides, cut through the tip, then pull apart to get 2 halves.) Use a large spoon to scrape out all the seeds and stringy bits and discard. Place squash halves right side up on the prepared tray. Evenly drizzle 1-1/2 tablespoons olive oil over all the exposed squash flesh and sprinkle on salt and pepper. Use your hand to rub everything in, then place the squash so the cut sides face down on the parchment paper. Bake until squash is tender (flesh is easily pierced with a fork), about 35–45 minutes. Set squash aside, but don’t turn off the oven.
• Wash and scrub sweet potato(es). Pierce several times with a fork. Place on a microwave-safe plate and microwave until fork-tender, about 5–8 minutes, rotating halfway through. Remove from microwave and cut in half lengthwise. Set aside to cool slightly, then peel off the skins (they should come off easily). Once cool enough to handle, dice into very small pieces; measure to get exactly 1 cup (131g) and set aside.
• Add butter and olive oil to a large pan over medium-high heat. Once butter is melted, add finely diced onion and celery (see note 3). Sauté, stirring frequently, until onion begins to turn golden, about 5–7 minutes. Add garlic and stir another 1 minute. Add diced sweet potatoes, diced apple, and cranberries. Sauté another 2 minutes. Add rice and any remaining liquid in the pot; stir until liquid evaporates. Remove from heat. Add pepitas, pecans, and parsley. Mix to combine. Taste and add additional seasoning if needed.
• Flip the squash over so cut side faces up. Divide filling evenly among the 4 squashes; really pack it in; you should use all the filling (it’s okay if they’re over-filled a bit!). Return to oven and bake 15–20 more minutes or until just turning golden on top.
• Carefully remove from oven. Optionally add a drizzle of olive oil over everything, and if desired, sprinkle goat cheese on top. Enjoy while hot!

Recipe Notes

Note 1: Alternatively, skip making homemade wild rice and prepare 1 package of a pre-cooked wild rice blend (like Ben’s) according to package directions. Only use 1½ cups of this prepared rice for the filling.

Note 2: To ensure this meal remains vegetarian or vegan, use vegetable stock instead of chicken stock. The stock contributes significantly to the seasoning of the rice, which in turn flavors the entire filling beautifully. If making it vegan, also omit the optional goat cheese at the end.

Note 3: The more evenly and finely the vegetables are chopped, the better they will integrate into the filling, providing a uniform texture and allowing the flavors to meld perfectly. This also ensures the squashes are well-filled.

Nutrition Note: Please be aware that the provided nutrition information does not include the optional crumbled goat cheese. Adding cheese will alter the nutritional values.

Storage: While leftovers are delicious, stuffed acorn squash is best consumed within 24 hours of baking. Beyond this period, the squash can become softer and mushy. If you don’t plan to eat all four squashes within a day or two, consider halving the recipe to maintain optimal quality.

Nutrition

Serving: 1 serving | Calories: 414 kcal | Carbohydrates: 65.2g | Protein: 10.7g | Fat: 15.2g | Cholesterol: 5.6mg | Sodium: 170.1mg | Fiber: 9.1g | Sugar: 15.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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