Two acorn squashes are roasted cut side down, then stuffed with a filling of wild rice cooked in vegetable broth, sautéed mushrooms, onion and garlic, thyme, sage, dried cranberries and chopped walnuts. The squash turns tender and sweet, and the filling is savory with a little tartness from the cranberries and crunch from the nuts. The recipe serves 4 and takes 1 hour 5 minutes.
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The dish is vegetarian as written. It becomes vegan as long as you do not add cheese, which only appears in the variations below.
What Goes Into It
The amounts are in the recipe card at the bottom. This is what each ingredient adds.
- Acorn squash (2): sweet and nutty, and the right shape to hold the filling.
- Wild rice (1 cup) and vegetable broth (2 cups): cooking the rice in broth instead of water gives every grain more flavor.
- Olive oil, onion (1, diced) and garlic (2 cloves): the sautéed base of the filling.
- Mushrooms (8 ounces, chopped): earthy and meaty, and they bring umami.
- Thyme and sage (1 teaspoon each): thyme is earthy, and sage is slightly peppery and goes well with the sweet squash.
- Dried cranberries (1/2 cup): sweet and tart, to balance the savory filling.
- Walnuts (1/2 cup, chopped): crunch and richness.
- Salt (1/2 teaspoon) and pepper (1/4 teaspoon): to bring the flavors together.
Handling the Squash and the Filling
Preheat the oven to 400°F (200°C). Cut the squashes in half, scoop out the seeds and roast them cut side down on a baking sheet for 30 minutes. Cutting evenly lets them cook evenly, and roasting cut side down caramelizes the sugars. If the squash is hard to cut, microwave the whole thing for a minute or two to soften it slightly.
While the squash roasts, cook the wild rice in the broth according to the package instructions, since cooking times vary. Sauté the onion until translucent before you add the garlic and mushrooms, and let the mushrooms brown well for the best flavor. Stir in the thyme, sage, cranberries, walnuts, salt and pepper, then combine the mushroom mixture with the cooked rice.
Pack the filling into the roasted squash halves, but do not overstuff them or the filling will spill. Return them to the oven for 15 more minutes, until the squash is tender and the top is slightly crispy. Serve warm.
Ways to Change It
- Quinoa and spinach: use quinoa in place of the wild rice and stir fresh spinach into the filling.
- Cheese: feta, goat cheese or a sharp cheddar, sprinkled on top before the final bake so it melts. This makes it no longer vegan.
- Nut-free: leave out the walnuts or use sunflower seeds for the crunch.
- Seasonal additions: diced carrots, celery or roasted red peppers can go into the filling.
What to Serve With It
A simple arugula salad with lemon vinaigrette brightens the savory filling. Roasted Brussels sprouts or carrots work as a side. For a drink, Chardonnay or a light red such as Pinot Noir suits the dish, and sparkling apple cider is a non-alcoholic choice.
Leftover squash can be sliced and added to a warm grain bowl with extra vegetables, or put into a wrap for lunch.
Timing
Prep takes about 20 minutes: cutting the squashes, dicing the onion and preparing the rice. Cooking and baking take about 45 minutes. The total is 1 hour 5 minutes. Making the wild rice ahead of time saves some of that.
Nutrition per Serving
One serving has approximately 350 calories, 15 grams of fat (2 grams saturated), 50 grams of carbohydrates, 8 grams of fiber, 8 grams of sugar, 10 grams of protein and 300 milligrams of sodium.
FAQ
Can I make it vegan?
Yes. Leave out any cheese. The mushrooms, wild rice and other ingredients make it satisfying without dairy.
Can I keep leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat the stuffed squash in the oven or microwave until warmed through.
Can I serve it with something else?
A light salad or roasted vegetables. The freshness of a green salad balances the rich stuffing.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Mushroom & Wild Rice Stuffed Acorn Squash
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds.
Place squashes cut side down on a baking sheet and roast for 30 minutes.
Meanwhile, cook the wild rice in vegetable broth according to package instructions.
In a skillet, heat olive oil and sauté onions until translucent.
Add garlic and mushrooms; cook until mushrooms are browned.
Stir in thyme, sage, cranberries, walnuts, salt, and pepper.
Once rice is cooked, combine with mushroom mixture.
Stuff the roasted acorn squashes with the mushroom and rice filling.
Return to oven and bake for an additional 15 minutes.
Serve warm.
Notes
Can be made vegan by omitting the cheese.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
| Serving Size | 1 stuffed acorn squash half |
|---|---|
| Calories | 350 calories |
| Sugar Content | 8g |
| Sodium Content | 300mg |
| Fat Content | 15g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 50g |
| Fiber Content | 8g |
| Protein Content | 10g |
| Cholesterol Content | 0mg |