Homemade Wild Rice and Apple Stuffed Acorn Squash

Here is my favorite wild rice and apple stuffed acorn squash recipe, with tender roasted squash halves filled with a hearty mix of wild rice, sweet apples, herbs, and a touch of cranberries.

This stuffed acorn squash has become our go-to fall dinner when I want something cozy and filling. The kids love how the apple adds just the right amount of sweetness, and I love that it’s basically a complete meal in one dish.

What Kind of Acorn Squash Should I Use?

When picking out acorn squash for this recipe, look for ones that feel heavy for their size and have a hard, matte skin without any soft spots or cracks. You’ll want medium-sized squash that can sit flat when cut in half – this makes them perfect little bowls for your stuffing. The skin should have that classic dark green color with some orange or yellow patches, which tells you it’s ripe and ready to eat. If your squash has a shiny skin, it might not be fully mature yet, so go for the duller-looking ones at the store.

Options for Substitutions

This stuffed squash recipe is pretty forgiving when it comes to swaps:

• Wild rice: Wild rice is really what makes this dish special, but if you can’t find it, try brown rice or quinoa instead. Both will need less cooking time – about 15-20 minutes for quinoa and 30-40 minutes for brown rice.
• Acorn squash: Butternut squash or delicata squash work great too. Butternut might need a bit longer to cook, while delicata cooks faster, so keep an eye on it.
• Kale: Spinach, Swiss chard, or even chopped Brussels sprouts can step in for kale. If using spinach, add it at the very end since it wilts quickly.
• Shallots: Regular yellow onion works perfectly fine – use about half a medium onion instead of the two shallots.
• Pepitas: Chopped walnuts, pecans, or sunflower seeds make good substitutes for that nice crunch factor.
• Dried cranberries: Raisins, chopped dried apricots, or even pomegranate seeds (if you want fresh instead of dried) work well here.
• Fresh herbs: If you don’t have fresh thyme and sage, use about 1/3 the amount of dried herbs, or try rosemary or oregano instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed acorn squash is not cooking the squash long enough before adding the filling – undercooked squash will be tough and unpleasant, so make sure to roast the halves cut-side down for at least 30-40 minutes until they’re fork-tender.

Another common error is not cooking the wild rice completely before stuffing, since it won’t finish cooking properly inside the squash cavity, so always simmer it in the vegetable broth until it’s tender and has absorbed most of the liquid.

To prevent your filling from becoming mushy, add the chopped apple during the last few minutes of sautéing the vegetables, and don’t forget to season each component as you go rather than trying to fix the seasoning at the end.

For extra flavor, try roasting the pepitas in a dry pan for 2-3 minutes until they’re lightly toasted, and if your squash halves won’t sit flat, slice a small piece off the bottom to create a stable base.

What to Serve With Wild Rice and Apple Stuffed Acorn Squash?

This stuffed squash is pretty hearty on its own, but I love serving it alongside a simple arugula salad with a light vinaigrette to balance out all those cozy fall flavors. A warm dinner roll or some crusty bread is perfect for soaking up any extra juices from the squash, and it makes the meal feel more complete. If you want to add some protein, roasted chicken thighs or a simple piece of grilled salmon work really well without competing with the earthy wild rice and sweet apple filling. For a fully vegetarian spread, try pairing it with roasted Brussels sprouts or green beans tossed with a bit of lemon.

Storage Instructions

Refrigerate: Store your stuffed acorn squash in the fridge for up to 4 days in an airtight container or covered with foil. The wild rice filling actually gets even more flavorful after a day or two as all those herbs and seasonings meld together. I love having these ready for quick weeknight dinners!

Freeze: These freeze really well for up to 3 months! Wrap each stuffed squash half individually in plastic wrap, then place in a freezer-safe container. You can also scoop out just the filling and freeze it separately if you want to use it for other meals later.

Reheat: Pop them back in a 350°F oven for about 20-25 minutes until heated through, or microwave individual portions for 2-3 minutes. If reheating from frozen, add an extra 10-15 minutes to the oven time. The squash might be a bit softer after reheating, but it’s still delicious.

Preparation Time	20-30 minutes
Cooking Time	80-90 minutes
Total Time	100-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 17-21 g
• Fat: 29-35 g
• Carbohydrates: 130-145 g

Ingredients

For the roasted squash:

• 2 acorn squash, halved and deseeded

For the wild rice and vegetable filling:

• 1/2 cup uncooked wild rice
• 1 1/2 cups vegetable broth or stock
• 2 tbsp oil
• 2 shallots, finely chopped
• 6 cloves garlic, minced
• 2 cups diced mushrooms
• 2 cups loosely packed chopped kale
• 1 sweet red apple, chopped (about 1 1/4 cups)
• 1 tsp salt, or to taste
• 1/4 tsp ground black pepper, or as needed
• 1/4 cup pumpkin seeds or pepitas
• 2 tbsp dried cranberries

For finishing and garnish:

• Fresh thyme, optional (about 1 tsp)
• Fresh sage, optional (about 1 tsp)

Step 1: Prepare and Roast the Acorn Squash

• 2 acorn squash, halved and deseeded
• 2 tbsp oil
• 1 tsp salt, or to taste
• 1/4 tsp ground black pepper, or as needed

Preheat your oven to 400°F (200°C).

Wash the acorn squash thoroughly, then slice each in half from stem to end.

Use a spoon to remove the seeds and stringy flesh.

Place the squash halves, cut-side up, on a baking tray lined with parchment paper.

Rub the flesh of each with oil, and season generously with salt and black pepper.

Once seasoned, flip the squash halves upside down so the cut sides are facing down.

Bake for 40-45 minutes, or until the flesh is completely tender.

When done, flip the squash halves over and set aside—they’ll be ready to fill later.

Step 2: Cook the Wild Rice

• 1/2 cup uncooked wild rice
• 1 1/2 cups vegetable broth or stock

While the squash is roasting, combine the uncooked wild rice and vegetable broth in a small saucepan.

Cover and bring to a boil over high heat, then immediately reduce the heat to low for a gentle simmer.

Let the rice cook, covered, for 40-45 minutes, or until the grains are tender but pleasantly chewy.

Once cooked, fluff the rice with a fork and set aside.

Step 3: Prepare and Sauté the Stuffing Vegetables

• 2 tbsp oil
• 2 shallots, finely chopped
• 6 cloves garlic, minced
• 2 cups diced mushrooms

While the rice and squash are cooking, prepare your vegetables: finely chop the shallots, mince the garlic, dice the mushrooms, chop the kale, and chop the apple.

Heat 2 tablespoons oil in a large pan over medium heat.

Once hot, add the chopped shallots and minced garlic, sautéing for about 3 minutes until they begin to brown and caramelize.

Add the mushrooms and cook for another 5 minutes, stirring occasionally, until they’re nicely browned and beginning to crisp.

Step 4: Finish the Stuffing Mixture

• 2 cups loosely packed chopped kale
• 1 sweet red apple, chopped (about 1 1/4 cups)
• 1 tsp salt, or to taste
• 1/4 tsp ground black pepper, or as needed
• 1/4 cup pumpkin seeds or pepitas
• 2 tbsp dried cranberries
• cooked wild rice (from Step 2)
• fresh thyme, optional (about 1 tsp)
• fresh sage, optional (about 1 tsp)

Add the chopped kale and apple to the pan along with salt and black pepper.

Stir to combine and continue to sauté over low heat for 2-3 more minutes, allowing the kale to wilt and the apple to soften just a bit.

I like to add the apples now so they retain some texture and sweetness.

Once the vegetables are ready, turn off the heat and fold in the pumpkin seeds or pepitas, dried cranberries, cooked wild rice from Step 2, and (if using) some fresh thyme and sage.

Taste and adjust seasoning with more salt and pepper as needed.

Step 5: Stuff and Serve the Acorn Squash

Fill each roasted acorn squash half (from Step 1) with a generous scoop of the wild rice and vegetable stuffing (from Step 4).

Garnish with a sprinkle of additional fresh thyme and sage if desired, then serve the stuffed squash warm.

Enjoy!