Stuffed Acorn Squash
This irresistibly cozy Stuffed Acorn Squash pairs sweet roasted squash with a hearty wild rice, mushroom, walnut, and cranberry filling, finished with melty cheddar and sage for the perfect autumn dinner.
Equipment
- Cutting board
- Sharp knife
- Medium saucepan
- Baking sheet
- Mixing Bowl
- Skillet
Ingredients
- 2 acorn squashes halved and seeded
- 1 cup wild rice uncooked
- 2 cups water or broth for cooking rice
- 8 oz cremini mushrooms chopped
- ½ cup walnuts roughly chopped and toasted
- ⅓ cup dried cranberries
- 1 ½ cups sharp cheddar cheese shredded, divided
- 1 tbsp fresh sage leaves finely chopped
- 1 ½ tbsp olive oil for roasting and sautéing
- 1 tsp maple syrup
- ½ tsp smoked paprika
- salt and pepper to taste
- 1 clove garlic minced, optional
Instructions
- Preheat oven to 400°F (200°C). Cut acorn squashes in half, scoop out seeds, brush with olive oil, and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast 30–40 minutes until tender.
- Meanwhile, rinse wild rice and cook in 2 cups water or broth. Simmer covered 45 minutes until tender.
- Toast walnuts in a dry skillet for 3–5 minutes until golden and fragrant. Set aside.
- In the same skillet, sauté mushrooms with olive oil, garlic (if using), salt, pepper, and smoked paprika for 5–7 minutes until golden.
- Mix cooked rice, mushrooms, walnuts, cranberries, sage, and 1 cup cheddar in a bowl. Taste and adjust seasoning.
- Flip roasted squash halves cut-side up. Fill each with the rice mixture. Drizzle maple syrup and top with remaining cheddar.
- Bake an additional 10–15 minutes until cheese is melted and lightly browned.
- Let cool 5 minutes, garnish with sage if desired, and serve warm.
Notes
You can substitute wild rice with quinoa or brown rice, and swap walnuts for pecans or almonds. For a vegan version, use dairy-free cheese. Leftovers keep in the fridge for 3–4 days or freezer for up to 3 months.