Stuffed Acorn Squash Recipe (A Cozy Fall Favorite)
This stuffed acorn squash combines roasted squash halves with a savory wild rice and mushroom filling, making it a nourishing, vegetable-forward meal ideal for fall and winter.
Total
1hServings
8This stuffed acorn squash combines roasted squash halves with a savory wild rice and mushroom filling, making it a nourishing, vegetable-forward meal ideal for fall and winter.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store covered in the refrigerator for up to 3 days; reheat at 350°F for 15–20 minutes or microwave until warmed through. Assemble and refrigerate unbaked squash up to 8 hours ahead, then roast and stuff just before serving.
Dutch oven or large heavy pot · cutting board and chef's knife
Yes. Prepare the wild rice filling up to 2 days ahead, store it covered in the refrigerator, and reheat gently on the stovetop before stuffing the roasted squash halves.
The squash is ready when the flesh is fork-tender and slightly caramelized at the edges, around 45 minutes total (30 minutes cut-side down, then 15 minutes cut-side up at 400°F).
Yes. Brown rice, farro, or barley work well; adjust the broth and simmering time according to the grain's package directions, typically 45–60 minutes.
Refrigerate the entire stuffed squash in an airtight container for up to 3 days. Reheat at 350°F for 15–20 minutes until warmed through, or microwave individual portions.
Yes. Vegetable broth makes this completely vegetarian and delivers the same depth of flavor for the wild rice filling.
