Introduction

There’s something magical about the crisp air and changing leaves, isn’t there? It always makes me crave warm, comforting meals that feel like a hug in a bowl. This Stuffed Acorn Squash recipe is exactly that – a vibrant, flavorful dish that tastes like autumn itself. It’s surprisingly simple to whip up, making it perfect for a weeknight dinner or a showstopper for your next gathering. Get ready to fill your kitchen with the most delicious aromas!

Why You’ll Love This Recipe

Fast: While the rice simmers, you prep the rest. It’s efficient!
Easy: Simple steps, common ingredients – you’ve got this!
Giftable: Imagine these beauties packaged up as a thoughtful homemade gift (maybe a smaller portion).
Crowd-pleasing: The combination of sweet squash, savory filling, and pops of fruit is a winner for everyone.

Ingredients

Gathering your ingredients is the first step to culinary success. Here’s what you’ll need, with a little note on each:

3 acorn squash: These little beauties are naturally portioned and have a sweet, nutty flavor that’s perfect for stuffing.
2 tablespoons olive oil: For roasting the squash until tender and delicious.
¼ teaspoon salt: To enhance the natural sweetness of the squash.
¼ teaspoon black pepper: A touch of spice.
1 tablespoon olive oil: For sautéing our aromatic veggies.
1 cup diced carrot: Adds a lovely sweetness and a pop of color.
½ cup diced celery: For that classic aromatic base, bringing a subtle savory note.
½ cup finely chopped white or yellow onion: The backbone of flavor, caramelizing beautifully.
2 cloves garlic, minced: Because what good recipe doesn’t have garlic? It’s fragrant and delicious.
1 cup wild rice: This nutty grain has a wonderful chew and holds up beautifully in the stuffing.
2 cups vegetable broth: To cook the wild rice and infuse it with flavor.
1 cup crumbled feta cheese: For a tangy, salty bite that cuts through the sweetness.
¼ cup dried cranberries: Little bursts of chewy sweetness and tartness.
½ Granny Smith apple, diced: Adds a crisp, tart contrast and a lovely freshness.
1 tablespoon finely chopped fresh rosemary: Earthy and fragrant, it’s a fall herb superstar.
1 teaspoon finely chopped fresh sage: Another classic fall herb that pairs perfectly with squash.
½ teaspoon salt: To season the stuffing just right.
½ teaspoon black pepper: For a final touch of seasoning.

How to Make It

Alright, let’s get our hands dirty and create some deliciousness! Follow along with me:

Preheat your oven: Get that oven going to 400°F (200°C). We want it nice and toasty for our squash.
Prep the squash: Carefully halve each acorn squash lengthwise. Then, scoop out all those seeds and stringy bits from the center. Think of it as making little edible bowls! Brush the cut sides of the squash with 2 tablespoons of olive oil. Sprinkle them with ¼ teaspoon of salt and ¼ teaspoon of pepper.
Roast those squash: Place the squash cut-side down on a baking sheet. Pop them into the preheated oven and let them roast for 25-30 minutes, or until they’re nice and tender when you poke them with a fork.
Start the filling: While your squash are doing their thing in the oven, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Toss in your diced carrots, celery, and onion. Sauté them until they start to soften up, which usually takes about 5-7 minutes.
Add the garlic: Now, add your minced garlic to the skillet. Cook for just one more minute until you can smell that wonderful garlic aroma. Be careful not to burn it!
Cook the rice: Stir in your wild rice and vegetable broth. Bring the mixture to a boil, then lower the heat, cover the skillet, and let it simmer. This will take about 45-50 minutes, or until the rice is tender and all that delicious liquid has been absorbed.
Bring it all together: Once the rice is cooked, remove the skillet from the heat. Now for the fun part! Stir in the crumbled feta cheese, dried cranberries, diced apple, fresh rosemary, fresh sage, ½ teaspoon of salt, and ½ teaspoon of pepper. Give it a good mix until everything is beautifully combined.
Stuff ’em up: Take your roasted squash halves out of the oven and carefully turn them cut-side up. Generously spoon that incredible stuffing into each squash cavity. Don’t be shy – fill ’em up!
Final bake: Return the stuffed squash to the oven. Bake for another 10-15 minutes, just until everything is heated through and that stuffing is warm and inviting.

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around and make it your own:

Vegetarian/Vegan: Skip the feta cheese for a vegan version. For extra creaminess, you could add some toasted walnuts or pecans. If you want a more robust vegetarian filling, consider adding some cooked lentils or black beans.
Different Rice: No wild rice? No problem! Brown rice or even quinoa would work beautifully. Just adjust the cooking time and liquid as needed based on the package directions.
Other Veggies: Feel free to toss in other chopped veggies like bell peppers, zucchini, or mushrooms along with the carrots, celery, and onion.
Nuts & Seeds: For an extra crunch, add a handful of chopped walnuts, pecans, or pumpkin seeds to the stuffing mixture.
Sweetness Boost: If you like a sweeter stuffing, you can add a tablespoon of maple syrup or honey when you add the other filling ingredients.

Tips for Success

A few little tricks up my sleeve to ensure your Stuffed Acorn Squash turns out perfectly every time:

Don’t Overcrowd the Pan: When roasting the squash, make sure they have a little space on the baking sheet. This helps them roast evenly instead of steaming.
Taste and Adjust: Always taste your stuffing before you fill the squash! You might want a little more salt, pepper, or herbs.
Prep Ahead: You can roast the squash and make the filling a day in advance. Store them separately in the refrigerator. When you’re ready to serve, stuff the squash and bake until heated through.
Seed Scooping: A large spoon or an ice cream scoop works wonders for getting those seeds out of the squash.

How to Store It

Leftovers are the best! Store any remaining Stuffed Acorn Squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Here are a few questions I often get about this recipe:

Can I use butternut squash instead of acorn squash? Yes, absolutely! Butternut squash is a great substitute. You’ll likely need to adjust the roasting time slightly, so keep an eye on it.
How do I know when the squash is tender enough? You should be able to easily pierce the squash flesh with a fork. It shouldn’t be mushy, but it should yield to gentle pressure.
Can I make the stuffing ahead of time? Yes! The stuffing can be made a day or two in advance and stored in the refrigerator. Just stuff and bake when you’re ready to serve.

Stuffed Acorn Squash

A vibrant, flavorful, and comforting fall dish that's perfect for a weeknight dinner or a gathering. This recipe features naturally portioned acorn squash filled with a savory and slightly sweet stuffing.

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Prep Time 15

Cook Time 1 10

Servings 6

Equipment

Baking Sheet
Large skillet
Oven
Large spoon for scooping seeds
Ice cream scoop for scooping seeds

Ingredients

For the Squash

3 acorn squash halved lengthwise, seeds scooped out
2 tablespoons olive oil for roasting squash
0.25 teaspoon salt for roasting squash
0.25 teaspoon black pepper for roasting squash

For the Filling

1 tablespoon olive oil for sautéing aromatics
1 cup diced carrot
0.5 cup diced celery
0.5 cup finely chopped white or yellow onion
2 cloves garlic minced
1 cup wild rice
2 cups vegetable broth
1 cup crumbled feta cheese
0.25 cup dried cranberries
0.5 Granny Smith apple diced
1 tablespoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
0.5 teaspoon salt for stuffing
0.5 teaspoon black pepper for stuffing

Instructions

Preheat your oven to 400°F (200°C).
Carefully halve each acorn squash lengthwise and scoop out the seeds and stringy bits. Brush the cut sides with 2 tablespoons of olive oil and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper.
3 acorn squash
Place the squash cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
3 acorn squash
While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced carrots, celery, and onion, and sauté for 5-7 minutes until softened.
3 acorn squash
Add minced garlic and cook for 1 more minute until fragrant.
3 acorn squash
Stir in the wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
3 acorn squash
Remove from heat and stir in feta cheese, dried cranberries, diced apple, rosemary, sage, ½ teaspoon salt, and ½ teaspoon pepper. Mix well.
3 acorn squash
Turn the roasted squash halves cut-side up and generously spoon the stuffing into each cavity.
3 acorn squash
Return to the oven and bake for another 10-15 minutes, until heated through.

Notes

To make this vegan, omit the feta cheese. For a more robust vegetarian filling, consider adding cooked lentils or black beans. Brown rice or quinoa can be substituted for wild rice. Other vegetables like bell peppers, zucchini, or mushrooms can be added. Chopped walnuts, pecans, or pumpkin seeds add crunch. A tablespoon of maple syrup or honey can be added for extra sweetness. For best roasting results, don't overcrowd the pan. Always taste and adjust seasoning of the stuffing before filling. This dish can be prepped ahead by roasting squash and making the filling separately. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.