Stuffed Acorn Squash Recipe Even Picky Eaters Will Love

Last Updated on November 13, 2025 by Souhail

There’s something so satisfying about scooping into a perfectly roasted stuffed acorn squash. The natural sweetness of the squash combined with a savory, herby filling is like autumn wrapped in a bowl—and yes, it’s as dreamy as it sounds. I still remember the first time I made this stuffed acorn squash recipe for a Friendsgiving potluck. The room went quiet after the first few bites, followed by “Can I get this recipe?” all around the table.

This is the kind of dish that hits the sweet spot between rustic comfort and dinner party-worthy presentation. Whether you’re looking for a hearty meatless main or an elegant seasonal side, this stuffed acorn squash fits the bill. The flavor profile is a beautiful blend of nutty wild rice, earthy mushrooms, sweet cranberries, and toasted pecans all nestled in caramelized squash bowls. It’s cozy, it’s wholesome, and it’s totally customizable.

So whether you’re meal prepping for the week, planning a vegetarian Thanksgiving, or just craving something that screams fall, this stuffed acorn squash recipe has your name on it.

Here’s Why You’re Going to Love This Stuffed Acorn Squash

Let me tell you why this stuffed acorn squash recipe is always a hit, whether it’s your first time roasting squash or you’re a seasoned squash connoisseur.

• Balanced Sweet and Savory Flavors: The acorn squash gets naturally sweet and caramelized in the oven, while the stuffing brings in savory elements from sautéed onions, mushrooms, and herbs, plus sweet pops of dried cranberries. It’s that classic fall flavor profile in every bite.
• Nutty, Hearty Filling: Wild rice adds a lovely texture and nuttiness that holds up well against the softness of the squash. It also makes the dish satisfying enough to serve as a vegetarian main course.
• Customizable to Any Diet: This dish is already vegetarian, but you can easily make it vegan by skipping the cheese or swapping in a plant-based alternative. Need it gluten-free? Just double-check your broth and wild rice mix to make sure it’s certified GF.
• Beautiful Presentation: The natural bowl shape of acorn squash makes this dish perfect for entertaining. It looks stunning on the plate without any fancy effort.
• Meal Prep Friendly: Make the stuffing ahead, roast your squash in advance, and then just assemble and warm up before serving. It stores and reheats like a dream.
• Festive and Seasonal: With cozy flavors and autumn colors, this dish fits beautifully on a holiday table alongside mains like chicken stuffed shells or Amish stuffed cabbage rolls.

So yes, it’s easy to make, wildly flavorful, and you’re going to feel like a fall cooking rockstar after you pull it out of the oven.

Health Benefits of Stuffed Acorn Squash Recipe

This stuffed acorn squash recipe is:

• Rich in fiber (from wild rice, squash, and cranberries)
• Heart-healthy fats from olive oil and pecans
• Antioxidant-rich thanks to squash, mushrooms, and herbs
• Vegetarian and gluten-free friendly

How To Make it

Stuffed Acorn Squash Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

390

kcal

This stuffed acorn squash recipe is cozy, colorful, and packed with a savory wild rice filling featuring mushrooms, cranberries, and pecans. It’s a satisfying vegetarian main or an eye-catching side dish for any fall gathering.

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Ingredients

• 2 medium acorn squash

• 2 tablespoons olive oil (plus more for brushing)

• 0.5 teaspoon salt

• 0.25 teaspoon black pepper

• ½ medium yellow onion, chopped

• 1 stalk celery, chopped

• 2 cloves garlic, minced

• 1 cup chopped mushrooms (any variety)

• 1.5 cups cooked wild rice

• 0.25 cup dried cranberries

• 0.25 cup chopped pecans (toasted if desired)

• 0.5 teaspoon dried thyme

• Optional: ⅛ teaspoon ground cinnamon

• Optional: ¼ cup crumbled goat cheese or grated Parmesan

• Fresh parsley or thyme for garnish

Directions

• Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Carefully slice each acorn squash in half through the stem. Use a spoon to scoop out the seeds and stringy bits. Lightly brush the cut sides with olive oil, sprinkle with salt and pepper, and place them cut side down on the prepared baking sheet. Roast for about 30 minutes, or until the flesh is fork-tender and the edges are golden.
• Meanwhile, let’s make the stuffing. In a skillet over medium heat, warm a little olive oil and sauté chopped onion and celery until softened. Add garlic and chopped mushrooms, cooking until browned and any liquid has evaporated. Stir in cooked wild rice, dried cranberries, and chopped pecans. Season with salt, pepper, thyme, and a pinch of cinnamon if you’re feeling festive.
• Remove the squash from the oven, flip them over, and fill each cavity with the stuffing. Return to the oven and bake for another 10–15 minutes, until the tops are golden and slightly crisp. Optional but delicious: sprinkle with grated Parmesan or crumbled goat cheese before that second bake.
• Let cool for a few minutes, garnish with fresh herbs, and serve warm!

Notes

• Microwave tip: Microwave the whole squash for 1–2 minutes before cutting if it’s too tough.
• Make ahead: Prep the rice filling a day in advance to save time.
• Add protein: Stir in cooked lentils, ground turkey, or chickpeas for more heft.
• Nut allergy? Skip the pecans or swap in sunflower seeds for crunch.
• Vegan? Omit the cheese or use your favorite dairy-free alternative.
• Festive touch: Add a sprinkle of pomegranate seeds before serving for color and tang.

Nutrition Facts

• Calories: 390kcal
• Fat: 18g
• Sodium: 230mg
• Carbohydrates: 49g
• Fiber: 6g
• Sugar: 8g
• Protein: 7g

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My Best Tips to Nail This Stuffed Acorn Squash Recipe

Okay, real talk. Acorn squash might look intimidating, but it’s super manageable with a few helpful tricks up your sleeve.

• Use a sharp chef’s knife to slice the squash safely. If your squash is extra firm, pop it in the microwave for 1–2 minutes to soften slightly before cutting.
• Scoop out the seeds before roasting. Don’t throw them away! You can toast them just like pumpkin seeds for a crunchy snack or salad topping.
• Roast squash cut side down first. This helps it caramelize beautifully and cook evenly. Then flip for the last 10 minutes to get those nice toasty edges.
• Season every layer. Salt the inside of the squash lightly before roasting, and make sure your stuffing is flavorful on its own. A sprinkle of cheese on top never hurts either.
• Don’t overcook the rice. Slightly al dente is perfect since it’ll get more heat when baked inside the squash.
• Add protein if desired. Want to make it more filling? Add sautéed ground turkey or crumbled sausage to the rice mixture. Or keep it vegetarian and add chickpeas or lentils.

And if you’re making this around the holidays, serve it with a cozy starter like butternut squash soup—a perfect one-two seasonal punch.

Tasty Twists: Variations on This Stuffed Acorn Squash Recipe

One of my favorite things about stuffed squash is how versatile it is. Once you’ve got the basic roasting technique down, the filling options are nearly endless. Here are a few fun and delicious ways to remix the recipe:

1. Sausage and Apple Stuffed Acorn Squash

Add browned Italian sausage and diced apples to the mix for a savory-sweet combo that’s deeply satisfying. The sausage brings richness, and the apple adds a juicy brightness that pairs beautifully with the squash’s caramel notes.

2. Quinoa and Kale Vegan Stuffing

Swap wild rice for tri-color quinoa and fold in sautéed kale, sun-dried tomatoes, and chopped walnuts. Finish with a drizzle of balsamic glaze after baking. It’s earthy, vibrant, and completely plant-based.

3. Mediterranean Inspired

Try a filling with couscous, kalamata olives, roasted red peppers, and feta. Add chopped fresh parsley and a squeeze of lemon juice for brightness. This version is lighter, with a bold punch of flavor.

4. Southwest Style

Mix black beans, corn, cumin, and diced tomatoes with your rice. Top with pepper jack cheese and a sprinkle of cilantro. You can even add avocado slices just before serving for that creamy finish.

5. Mushroom and Goat Cheese Delight

Go heavy on the mushrooms—shiitake, cremini, or even portobello—and fold in creamy goat cheese. It’s luxurious, earthy, and a total crowd-pleaser. Perfect for when you want a slightly fancier feel.

6. Cranberry Walnut Holiday Edition

Lean into the festive vibes by adding chopped walnuts, extra cranberries, and a pinch of cinnamon or nutmeg. This version pairs beautifully with your favorite cranberry muffins or cranberry orange muffins for a holiday brunch spread.

How to Serve It So It Really Shines

This stuffed acorn squash is hearty enough to be the star of the plate, but it also plays well with others.

For a full meal, I love pairing it with:

• A warm bowl of butternut squash soup as a cozy starter.
• A crisp green salad with a lemon vinaigrette or balsamic glaze to balance the richness.
• Rustic bread or dinner rolls for a complete comfort food vibe.
• A glass of pinot noir or a warm spiced cider (for the ultimate fall feel).

For a holiday spread, place them on a serving platter, garnish with fresh thyme sprigs, and let guests admire before they dig in.

How to Store and Reheat Leftover Stuffed Squash

Leftovers? Lucky you. This dish keeps beautifully.

• Refrigerate: Store stuffed squash halves in an airtight container in the fridge for up to 4 days.
• Reheat: Warm in the oven at 350°F for 15–20 minutes, or until heated through. You can also microwave it for a quicker option (about 2–3 minutes), but the oven gives better texture.
• Freezing? I don’t recommend freezing fully stuffed squash, as the texture can get watery. But you can freeze the rice stuffing on its own and roast fresh squash later.

Creative Ways to Use Leftover Stuffed Squash

Got extras? Don’t just reheat—get creative.

• Chop up the filling and use it as a warm salad topper with arugula or spinach and a tangy vinaigrette.
• Scoop out the stuffing and mix it into scrambled eggs or a frittata for a savory breakfast.
• Use the filling in wraps with hummus or tahini for a delicious meatless lunch.
• Turn it into a grain bowl: Add a scoop over quinoa or brown rice with roasted veggies and a drizzle of tahini or hot sauce.

Frequently Asked Questions

Wrapping It Up

Whether you’re planning a cozy weeknight dinner or need a standout vegetarian main for the holidays, this stuffed acorn squash recipe has got you covered. It’s flavorful, festive, and flexible enough to suit any table.

If you loved this, you might also enjoy:

• Amish stuffed cabbage rolls
• Cranberry orange muffins for a sweet fall treat

Try it out and let me know how it goes! I’d love to hear how you customized it. Tag me on social or drop a comment—I’m always excited to see your creations!