This stuffed squash recipe makes for a great Thanksgiving side dish or vegan/ vegetarian entree option (it’s also gluten free and dairy free). The acorn squash is halved and stuffed with a flavorful combination of sautéed shallots and garlic, kale, wild rice, mushrooms and spiced chopped walnuts. I include instructions to prep this recipe ahead of time to cut down on stress when entertaining as well as providing easy swaps and substitutions. This recipe can easily be scaled up for more people.
Preheat oven to 400ºF (200ºC). Cut the squash in half lengthwise. Remove the seeds with a spoon and discard.
Drizzle the cut side of the squash with 1 tablespoon (14g) of the olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast until the flesh is fork tender, about 45 minutes. Set the squash aside and leave the oven on.
Add the wild rice and 1½ cups (355ml) of water to a medium saucepan. Bring to a boil over medium heat, then cover and lower heat to medium-low and simmer until the rice is tender, about 30 minutes.
While the squash is roasting and the rice cooks, make the filling. Heat 3 tablespoons (41g) of the oil in a large sauté pan, add the mushrooms and cook, stirring frequently, until the mushrooms have reduced in size slightly, about 3 minutes. Season to taste with salt and pepper.
Add the shallots and garlic, continuing to cook until the mushrooms are golden brown and the shallots are soft, about an additional 4 minutes.
Add the kale, stirring to combine. Continue to cook until reduced in size, about 3 minutes. Stir in the vegetable broth and cook until the broth has evaporated and the kale is tender, about 6 to 8 minutes.
Add the walnuts, remaining tablespoon (14g) of oil, soy sauce, honey, chili powder, cumin, and cayenne to the bowl of a food processor fitted with a blade attachment or blender. Pulse until finely diced and combined.
In a large mixing bowl combine the rice, mushroom and kale mixture and walnut mixture, stirring to combine. Divide among the roasted squash halves and place on a baking sheet.
Return the stuffed squash to the oven and bake until warmed through, about 15 minutes. Serve immediately.
If making this squash recipe for entertaining, the components can easily be prepped in advance and assembled just before serving. Roast the squash and make the filling, then stuff the squash and store refrigerated in a resealable plastic container until ready to serve.
To reheat, arrange the stuffed squash on a baking sheet and cook at 400ºF (200ºC) until warmed through, about 15 minutes.
The best types of squash to roast and stuff are smaller squash that can easily be scooped out and stuffed like these varieties:
If you enjoy this stuffed acorn squash recipe, give these a try and follow me on Instagram for more updates:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Wow! Made this tonight and it was so so so good. I love how easy it was to make and how filling it was. My husband was really impressed too, and didn’t even notice no meat was inside the filling lol
A really nice and creative vegetarian recipe! A must try without a doubt!! Loved it!
Thank you so much Marie!!