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Stuffed Acorn Squash

Stuffed Acorn Squash

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings: 4
Calories: 350
Ingredients Method Video Notes

Ingredients
  

Ingredients — Squash & Roast
  • 2 medium acorn squashes about 2–2.2 lb total, halved and seeded
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • ½ tsp smoked paprika
  • Salt & pepper
Ingredients — Filling
  • 1 cup cooked wild rice or wild & brown rice mix
  • 1 tbsp olive oil
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 8 oz cremini or chestnut mushrooms diced
  • 1 cup toasted chestnuts roughly chopped (or roasted almonds)
  • ½ cup dried cranberries or cherries
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • Zest of 1 orange and 1 tbsp orange juice
  • Salt & black pepper to taste
Ingredients — Finish & Garnish
  • 2 tbsp tahini
  • 1 tbsp warm water
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • Toasted pepitas or chopped parsley for garnish
  • Flaky sea salt

Method
 

Method — Roast Squash
  1. Preheat oven to 400°F (200°C).
  2. Brush squash halves with olive oil, then with maple syrup; sprinkle smoked paprika, salt, and pepper. Place cut-side down on a lined baking sheet and roast 30–40 minutes until tender and caramelized at the edges. (Oven times vary depending on squash size.)
Method — Make Filling
  1. While squash roasts, heat oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes.
  2. Add garlic and mushrooms; sauté until mushrooms release moisture and brown, another 6–8 minutes. Season with salt, pepper, and thyme.
  3. Remove from heat and stir in cooked wild rice, toasted chestnuts, dried cranberries, orange zest, and orange juice. Taste and adjust seasoning.
Method — Assemble & Finish
  1. When squash is done, flip halves cut-side up and fill each with the rice mixture, pressing slightly to mound. Return to oven for 8–12 minutes so flavors meld.
  2. Whisk tahini with warm water, maple syrup, and lemon juice until drizzleable. If too thick, add more warm water, a teaspoon at a time.
  3. Drizzle tahini-maple over each stuffed squash, sprinkle pepitas and flaky salt, and serve warm.

Video

Notes

Acorn squash is at its best in early to mid-fall; pick squash that feel heavy for their size with firm, unbroken skin. Chestnuts are a classic autumn flavor; if fresh chestnuts aren’t available, use roasted almonds or walnuts. For a quicker weeknight shortcut, swap wild rice with a pre-cooked grain mix, but toast the nuts for texture.

Diet-Friendly Notes

  • Vegan: This version is vegan by design; use maple-tahini for richness.
  • Gluten-Free: Naturally gluten-free; confirm grains are GF if cross-contamination is a concern.
  • Vegetarian with protein boost: Stir in a cup of cooked lentils or add crumbled feta (if dairy works for you) before baking.
  • Low-carb option: Replace the wild rice with cauliflower rice and increase the nut ratio for texture.