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stuffed acorn squash recipe

Stuffed Acorn Squash

This stuffed acorn squash recipe brings warm, rustic fall flavors to your table inspired by a cozy Vermont inn. Roasted acorn squash halves are filled with a savory blend of wild rice, sautéed cremini mushrooms, toasted walnuts, dried cranberries, fresh sage, and sharp cheddar cheese, finished with a touch of maple syrup and smoked paprika for an irresistible blend of sweet, smoky, and earthy tastes. Perfect for a comforting dinner on a chilly evening.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squashes, halved and seeded
  • 1 cup wild rice, uncooked
  • 2 cups water or broth, for cooking rice
  • 8 oz cremini mushrooms, chopped
  • 1/2 cup walnuts, roughly chopped and toasted
  • 1/3 cup dried cranberries
  • 1 ½ cups sharp cheddar cheese, shredded Reserve ½ cup for topping.
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 ½ tablespoons olive oil, for roasting and sautéing
  • 1 teaspoon maple syrup
  • 1/2 teaspoon smoked paprika
  • To taste salt
  • To taste freshly ground black pepper
  • 1 clove garlic, minced (optional)

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Large baking sheet
  • Medium saucepan with lid
  • Skillet or sauté pan
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
  2. Cut each acorn squash in half lengthwise and scoop out the seeds and fibrous strings. Brush the cut sides with olive oil and season with salt and pepper.
  3. Place the squash halves cut side down on the prepared baking sheet and roast for 30-40 minutes, or until the flesh is tender.
  4. While the squash roasts, rinse the wild rice under cold water and then cook it in a medium saucepan with water or broth until tender and fluffy.
  5. Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
  6. In the same skillet, sauté the chopped cremini mushrooms with olive oil and garlic (if using) until golden, seasoning with salt, pepper, and smoked paprika.
  7. In a mixing bowl, combine the cooked wild rice, sautéed mushrooms, toasted walnuts, dried cranberries, remaining sage, and 1 cup of shredded cheddar cheese. Adjust seasoning.
  8. Once the squash halves are tender, flip them cut side up and spoon the wild rice mixture evenly into each half.
  9. Sprinkle the reserved cheddar cheese over the stuffed squash and drizzle with maple syrup.
  10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and lightly browned.
  11. Remove from oven and let cool for 5 minutes before serving.

Notes

  • For a vegetarian version, this recipe is perfect as is, but you can also add cooked lentils or crumbled tofu to increase protein.
  • If dried cranberries aren’t your favorite, try substituting with chopped apples or dried cherries for a fresh, sweet contrast.
  • Fresh rosemary is an excellent alternative to sage for a different herbaceous note.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.