Wild Ricestuffed Acorn Squash recipe savory herb filling quick 30min prep ovenroast tips vegan GF swaps easy serv for 4 festive side or main
Ingredients
Scale
2 medium acorn squashes (about 2–3 lbs total)
1 cup wild rice blend (uncooked)
2 tablespoons olive oil or melted butter (plus extra for brushing)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8 oz cremini or baby bella mushrooms, chopped
1/2 cup toasted pecans or walnuts, roughly chopped
1/3 cup dried cranberries or cherries
1–1 1/4 cups vegetable or chicken broth
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/3 to 1/2 cup grated Parmesan or crumbled goat cheese (optional)
Salt and black pepper to taste
Zest of 1 small lemon (optional)
Instructions
Heat the oven to 400°F (200°C). Halve each acorn squash lengthwise and scoop out seeds. Brush cut sides with 1 tablespoon olive oil or melted butter and season with salt. Place cut-side down on a rimmed baking sheet lined with parchment and roast 35–50 minutes until fork-tender and slightly browned.
While the squash roasts, rinse the rice and combine with the broth in a pot. Bring to a boil, reduce to a simmer, cover and cook per package instructions (typically 35–45 minutes) until grains split and are tender. Fluff with a fork and let rest uncovered a few minutes.
In a large skillet over medium heat, warm 1 tbsp oil or butter. Add the onion and a pinch of salt and cook until translucent (5–7 minutes). Add garlic and cook 30 seconds, then stir in chopped mushrooms and cook until they release liquid and start to brown (about 6–8 minutes).
Stir the cooked wild rice into the skillet with toasted nuts, dried cranberries, thyme, lemon zest (if using) and most of the cheese (reserve some for topping). Season with salt and pepper. If the mixture is dry, add a splash of broth or olive oil; for a silkier texture, fold in 1–2 tablespoons butter or a bit of cream.
Turn the roasted squash cut-side up and spoon the filling into each cavity, piling slightly high. Sprinkle reserved cheese on top. For a crisp top, bake at 375°F (190°C) for 12–18 minutes until warmed through and golden; alternatively broil 1–2 minutes to finish—watch closely.
Let stuffed squash rest 5 minutes. Drizzle with a little olive oil or garnish with fresh herbs, then serve hot, spooning any loose filling back into the squash halves.
Notes
A cozy, rustic fall dish of roasted acorn squash halves filled with a nutty wild rice blend, sautéed mushrooms and onions, toasted nuts, dried fruit, herbs and optional cheese — comforting, flexible, and visually beautiful for weeknights or gatherings.
