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Stuffed acorn squash on a serving tray.

Stuffed Acorn Squash Recipe (A Cozy Fall Favorite)

Make this hearty stuffed acorn squash recipe with wild rice and vegetables. Easy, nourishing, and perfect for fall or winter meal prep from scratch.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 Servings
Calories: 318kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

Ingredients

  • 4 Medium Acorn Squash
  • 4 Tablespoons Olive Oil
  • 1 Cup Carrot diced
  • 1 Smalls Onion diced
  • 2 Stalks Celery diced
  • 8 Ounces Mushrooms diced
  • 2 Cups Wild Rice
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 4 Cloves Garlic minced
  • 3 Tablespoons Fresh Parsley minced (or one tablespoon dried)
  • 1 Tablespoon Fresh Rosemary minced (or one teaspoon dried)
  • 2 Sprigs Fresh Thyme (or ½ teaspoon dried)
  • 1 Tablepsoon Fresh Sage minced (or one teaspoon dried)
  • 5 Cups Chicken Broth

Instructions

  • Preheat your oven to 400°F. Slice a little off the bottom of each squash so that it lays flat, then slice each squash in half from top to bottom.
  • Remove the seeds, then rub the inside of the squash halves with olive oil and sprinkle with salt and pepper.
  • Roast the squash with the cut sides down for 30 minutes, then flip them to have the cut side up and roast for an additional 15 minutes.
  • While the squash is roasting, heat a large Dutch oven over medium heat. Heat the cooking fat and add the diced vegetables, wild rice, salt, and pepper.
  • Toast and stir for 3 to 5 minutes, until the rice is fragrant and the vegetables have softened.
  • Add the garlic and herbs to the pan and cook, stirring, until fragrant – about 30 seconds.
  • Pour the broth over the rice mixture and stir. Bring to a boil, then cover and turn the heat down to low.
  • Simmer for 30 to 45 minutes, until the rice is tender.
  • Once the filling is entirely cooked, divide it between the roasted squash halves, mounding it up in the middle.
  • Garnish with fresh herbs, if desired. Serve hot.

Notes

 
Recipe Variations: 
  • Presentation - Garnish with chopped kale or spinach for a bright pop of color, or drizzle with a balsamic glaze for an impressive presentation.
  • Crunch - Toasted walnuts or pecans add an interesting crunch.
  • Sweet-Tart Pop - Saute diced apples or pears with the mirepoix, or add dried cranberries or cherries when the rice finishes cooking.
  • Cheese - Mix grated Parmesan or Gruyere mixed with the rice filling prior to filling the acorn squash.
  • Protein - Add cooked sausage, chicken or turkey to make this side dish into a balanced meal.
 
Make Ahead and Storage Instructions:
One of the things I love, love, love about this recipe is how easy it is to make ahead. You can prepare the filling up to three months in advance and freeze it in an airtight container. When you’re ready, just thaw it in the fridge overnight and reheat it while your squash bakes. Dinner comes together in no time.
Leftovers freeze beautifully too—just cool them completely, seal them up tight, and reheat in the oven at 350°F for about 20 minutes. Add a splash of water to the pan to keep them moist.
 
What to Serve With Stuffed Acorn Squash:
This cozy dish pairs perfectly with:

Nutrition

Calories: 318kcal | Carbohydrates: 57g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 1157mg | Potassium: 1134mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3666IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 3mg
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