Stuffed Acorn Squash features roasted, caramelized acorn squash filled with seasoned wild rice, tender sweet potatoes, green apples, and more. It’s comfort food at its best!
author’s note
Stuffed Acorn Squash That Stole Thanksgiving!
I’ve said it before, but I have several vegetarian family members, so when it turned out to be my year to host Thanksgiving, I was determined to come up with the best vegetarian main option for them. I wanted something that felt just as special and hearty as turkey but also celebrated fall flavors. That’s how this Stuffed Acorn Squash came to be, and honestly, it’s become a holiday staple at my table ever since.
The roasted acorn squash gets beautifully caramelized and slightly sweet, while the filling is packed with seasoned wild rice, tender sweet potatoes, crisp apples, chewy cranberries, and crunchy pepitas. It’s the reliable mix of flavors and textures, and it looks so festive sitting on the table. Even the meat-eaters in my family go back for seconds, which I take as the ultimate compliment.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Acorn Squash | Choose medium-sized squash so they roast evenly. Don’t peel since it holds the filling. |
| Wild Rice Blend | A wild rice blend cooks faster and lighter than 100% wild rice. Quinoa works for a quicker option. |
| Sweet Potato | Microwave first for faster prep, or sub butternut squash cubes. |
| Apple | Granny Smith for tartness, Honeycrisp for sweet. Peel if you prefer. |
| Dried Cranberries | Swap for dried tart cherries or golden raisins. |
| Pepitas & Pecans | Walnuts or sunflower seeds work well too. |
| Onion & Celery | Dice very small so they blend seamlessly into the mix. |
How To Make Stuffed Acorn Squash
- Rice: It takes the longest. Use stock instead of water for maximum flavor.
- Squash: Cut, scoop out seeds, add oil, season, and roast until tender and caramelized.
- Sweet potato: Poke with a fork and cook until tender, then peel and dice.
- Sauté the veggies: Onion and celery get cooked down for flavor.
- Filling: Rice, sweet potato, cranberries, apple, nuts, and parsley all come together.
- Stuff & bake: Fill the squash halves, return to the oven, and bake until heated through.
Quick Tip
After roasting the squash, don’t turn off the oven! We return the Stuffed Acorn Squash to the oven to bake again!
Storage
- Cook rice: up to 2 days ahead. Store in fridge, fluff before using.
- Chop veggies/nuts: store separately in airtight containers.
- Assemble & bake: right before serving.
- Leftovers: stuffed acorn squash is best eaten within 24 hours (after that the squash gets soggy).
More Hearty Vegetarian Recipes:
Dinner
Vegetarian Shepherd’s Pie
Soups And Stews
Vegetarian Chili Recipe
Dinner
Vegetarian Fajita Recipe
