I love making stuffed acorn squash in the fall. With a hearty wild rice filling, it’s cozy, fresh, and festive. Perfect for Thanksgiving or any fall dinner!
Stuffed acorn squash is one of my favorite fall dinners. I often make it after trips to the farmers market, when I come home with more squash than I know what to do with. It’s also my go-to vegetarian main course for Thanksgiving. Loaded with a fresh fall filling, the tender, golden squash halves look so pretty at the center of a holiday table.
I’ve made countless stuffed acorn squash recipes over the years, but when I tried this version, I knew it would be one that I’d make on repeat. The hearty filling consists of nutty wild rice, crisp apples, meaty mushrooms, crunchy pecans, and earthy sage. Tangy feta and an apple cider vinegar dressing balance the squash’s natural sweetness.
I’m sharing the full recipe below, plus ingredient swaps and make-ahead tips along the way. Whether you try this stuffed acorn squash on a holiday or a regular weeknight, I hope you love it as much as I do!
How to Make Stuffed Acorn Squash
The first step is gathering your ingredients! Here’s what you’ll need to make this stuffed acorn squash recipe:
Ingredients
- Acorn squash, of course! Feel free to use any color—the orange and green in these photos, speckled carnival squash, etc.
- Wild rice/brown rice blend – It makes up the base of the filling. Other whole grains like farro or quinoa would work well too.
- Cremini mushrooms – I roast them to add meaty texture and savory flavor to the filling.
- Red onion – It adds even more savory complexity.
- Apples and dried cranberries – They enhance the squash’s natural sweetness.
- Fresh parsley and sage – For earthy fall flavor. This recipe is equally delicious with other fresh herbs. Try using a tablespoon of chopped fresh thyme or rosemary in place of the sage.
- Toasted pepitas and pecans – They add nutty crunch to the filling. Walnuts or pistachios would also be great.
- Feta cheese – For creamy texture and tangy flavor.
- An apple cider vinegar dressing – This quick and easy dressing balances the sweetness of the squash and apples.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
When you’re ready to cook, start by roasting the squash. Cut it in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast at 425°F until tender, 25 to 40 minutes.
While the squash is roasting, make the filling. Get the mushrooms, sage, and onions in the oven too. While they bake, whisk together the dressing.
When the roasted mushrooms and onions are tender, toss them with the remaining filling ingredients.
Finally, assemble the stuffed squash. While the squash is still warm, brush the orange flesh with some of the dressing and season with salt and pepper.
Load the filling into the squash halves, garnish with sage, and serve with any remaining dressing on the side.
Enjoy!
What to Serve with Stuffed Acorn Squash
When I make this stuffed acorn squash for an everyday dinner, I serve it with a green vegetable like roasted Brussels sprouts or a simple green salad.
At a holiday meal, I serve it with a big spread of classic side dishes. Think mashed potatoes, stuffing, green bean casserole… This recipe plays nicely with cozy fall flavors, so don’t hesitate to serve it alongside your favorite Thanksgiving side dishes!
Storage and Make-Ahead Tips
- To store leftovers: Seal them in an airtight container, or cover with foil. Store in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven.
- To make ahead: Roast the squash halves up to 3 days in advance, cover, and store in the fridge. Reheat in a 350°F oven before brushing with the dressing and adding the filling. You can make the dressing and cook the wild rice up to 3 days in advance as well.
More Squash Recipes to Try
If you love this stuffed acorn squash, try one of these fall squash recipes next:
Stuffed Acorn Squash
Serves 8
This stuffed acorn squash recipe is one of our favorite fall dinners! Filled with wild rice, mushrooms, herbs, and more, it’s fresh, cozy, and delicious. A perfect vegetarian main for Thanksgiving!
- 4 medium acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- 10 ounces cremini mushrooms, stemmed and quartered
- ¼ cup fresh sage leaves, roughly chopped, plus more small sage leaves for garnish
- ½ medium red onion, coarsely chopped
- 3 cups cooked brown rice/wild rice blend, from 1 cup uncooked
- 1 large apple, diced
- 1 cup crumbled feta cheese
- ½ cup chopped fresh parsley
- ½ cup dried cranberries
- ½ cup toasted pecans, chopped
- ¼ cup toasted pepitas
- ¼ teaspoon sea salt, plus more for sprinkling
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Preheat the oven to 425°F and line two baking sheets with parchment paper.
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Lightly drizzle the acorn squash halves with olive oil, sprinkle with salt, and rub with your hands to coat. Place cut side down on one of the baking sheets and roast for 25 to 40 minutes, or until fork-tender. The exact timing will depend on the size of your squash.
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Place the mushrooms and sage on one side of the second baking sheet and the onions on the other side. Drizzle both sides with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 18 to 23 minutes, or until the onions and mushrooms are tender and browned around the edges.
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Meanwhile, make the dressing: In a medium bowl or liquid measuring cup, whisk together the apple cider vinegar, maple syrup, garlic, salt, mustard, and several grinds of pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified.
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Make the filling. In a large bowl, toss together the cooked rice, roasted mushrooms and onions, apple, feta, parsley, cranberries, pecans, pepitas, and salt. Add half the dressing and toss to coat.
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While the squash is still warm, brush the orange flesh with more of the dressing and season with salt and pepper. Fill with the rice mixture and garnish with sage. Serve with the remaining dressing on the side.
