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Stuffed Acorn Squash
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This stuffed acorn squash recipe is a cozy, plant-based dish that’s perfect for fall and winter. Filled with a hearty mix of wild rice, mushrooms, kale, and spiced walnuts, it makes a flavorful vegetarian or vegan main course and a beautiful gluten-free side dish for Thanksgiving or holiday gatherings. The best part? You can prep the components ahead of time, making it an easy and stress-free option for entertaining. If you’re looking for more plant-based recipes, try my Spaghetti Squash Lasagna Boats or a comforting Warm Spinach Salad.
Why You’ll Love This Recipe
- Hearty, wholesome filling. A mix of wild rice, mushrooms, kale, and spiced walnuts delivers layers of flavor and texture that feel both satisfying and nourishing.
- Perfect for the season. Roasted acorn squash makes a beautiful edible “bowl,” ideal for cozy fall dinners, holiday gatherings, or as a show-stopping vegetarian main.
Key Ingredients in This Recipe
- Squash – Acorn squash has a mild yet sweet and nutty flavor. For this recipe the squash is halved lengthwise using a sharp chef knife and roasted skin-side up until the inside is tender. The squash is then piled with the stuffing and served.
- Kale – I prefer to use Tuscan kale (also called Lacinato or Dinosaur Kale) in this stuffed squash recipe. While it’s deeper in color it’s also slightly more tender than curly kale and it doesn’t take up as much space making it great for stuffing the squash. I recommend buying bunches of kale rather than bagged pre-chopped kale so you can remove the hard stems before chopping.
- Wild rice – Wild rice is nutty with a firm texture; it’s not actually rice, it’s a semi-aquatic grass with edible grain. The nutty flavor pairs well with the rest of the ingredients in the squash filling.
- Mushrooms – In a meatless recipe, sautéed mushrooms add texture and substance. I use cremini, also called baby bella mushrooms, because they are widely available.
- Walnuts – Walnuts pair well with the mushrooms to make this a heartier and more filling entrée. I grind the walnuts with chili powder, cumin, cayenne, soy sauce (or tamari) and honey to turn it into a spiced crumble, resembling chorizo, before combining it with the rest of the filling.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roast the acorn squash and prepare the filling ahead of time, then assemble just before baking. This saves time on busy weeknights or during holiday entertaining and ensures the squash stays perfectly tender.
Swaps and substitutions
- Based on preference the wild rice can be swapped for long-grain white rice or another grain like quinoa or farro in the squash filling.
- The shallot can be swapped for 1/2 cup of diced yellow onion if needed.
- The Tuscan kale can be swapped for curly kale if needed.
How to Prep This Recipe in Advance
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.
Best Types of Squash for Stuffed Squash
The best types of squash to roast and stuff are smaller squash that can easily be scooped out and stuffed like these varieties:
- Acorn squash
- Red kuri squash
- Sugar pie pumpkins
Special Equipment
Food processor – I use a food processor to quickly dice the vegetables as a shortcut. It can also be done by hand if needed!
How to Make Stuffed Acorn Squash(Step-by-Step)
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.
How to Serve This Recipe
- Serve warm as a hearty vegetarian or vegan main course.
- Pair with a crisp green salad or roasted vegetables for a balanced, seasonal meal.
- Drizzle a little extra olive oil or a splash of balsamic vinegar over the top for added flavor.
- Garnish with fresh herbs like parsley or thyme to brighten the dish and make it visually appealing.
- Ideal for holiday tables — each squash half makes a beautiful, individual serving.
How to Store This Recipe
- Cover leftovers tightly and refrigerate for up to 4 days.
- Reheat in the oven at 350ºF until warmed through, or microwave individual squash halves for a quick option.
- The filling and roasted squash can be prepped ahead of time and stored separately in airtight containers for up to 2 days.
- To freeze, wrap assembled but unbaked squash tightly in foil or place in an airtight container for up to 3 months.
- Thaw frozen squash overnight in the refrigerator before reheating for best texture and flavor.
FAQ – Frequently Asked Questions
Yes — small red kuri squash or sugar pie pumpkins also work well.
Quinoa, farro, or long-grain white rice are great substitutes.
Yes — roast the squash and prepare the filling in advance, then assemble and bake when ready.
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Bake at 350ºF until warmed through, or microwave individual halves for a quick option.
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Stuffed Acorn Squash
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Ingredients:
- 2 medium acorn squash
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ cup wild rice
- 6 ounces baby bella (cremini) mushrooms, quartered
- 2 medium shallots, thinly sliced
- 2 cloves garlic, chopped
- 3 cups chopped Tuscan kale
- 1 cup vegetable broth
- 1 cup raw halved walnuts
- 1 teaspoon soy sauce (or tamari)
- 1 teaspoon honey
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne
Instructions:
- 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 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 halves of acorn squash and place on a baking sheet.
- Return the stuffed squash to the oven and bake until warmed through, about 15 minutes. Serve immediately.
Notes:
Nutrition:
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A really nice and creative vegetarian recipe! A must try without a doubt!! Loved it!
Thank you so much Marie!!
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