Stuffed Acorn Squash Recipe

Stuffed acorn squash recipe vegan made with freshly roasted acorn, wild rice blend, apples, cranberries and walnuts. This wild rice stuffed acorn squash recipe is perfect vegan Thanksgiving side dish.

Disclaimer: This recipe from Julie’s Hostess at Heart Blog and shared as part of Fall 2019 Freaky Friday Shares

What is your favorite fall squash?

This is the first time I am posting acorn squash recipe, but, it is now my favorite squash.

(Carnival squash is a very close second).

Top view of 2 stuffed acorn squash on a round grey serving tray with apple slices, rosemary sprigs and dried cranberries for garnish

Tips for making this recipe

– Be sure to wash the acorn squash thoroughly before beginning to cook it. I found dust and sand in the grooves of my acorn. Your stuffed acorn squash should taste sweet and crunchy, not dusty. 🙂

– Microwave the acorn squash first because it makes it easier to cut into it.

– Don’t throw away the acorn seeds that you scoop out of the acorn squash. They are packed with nutrition and make for a healthy snack.

– Use wild rice blend instead of only wild rice in this stuffed acorn squash recipe because it will make for a more hearty meal

Closeup view of a stuffed acorn squash with wild rice blend and apples

– Don’t add the dried cranberries and walnuts until a minute before you are ready to serve it. The walnuts will get mushy

– The wild rice stuffing for this acorn squash is enough for 2 acorns (cut into 4 pieces).

– Keep the apple skin on because they add texture to the recipe. Also, they cook better with the skin on.

– I found sparkling apple juice in the supermarket the other day and thought to use it in this stuffed acorn squash recipe, instead of regular apple juice. It was a delicious substitute, so, use that if you can find it. If not, you can use regular apple juice

crossectional view of a slice of stuffed acorn squash

What goes with stuffed acorn?

My favorite thing to serve with stuffed acorn is a spinach salad and a dumpling soup or a butternut squash soup

If you have a favorite green beans recipe, it would go great with this acorn recipe. I have a green beans recipe that you will love with this recipe.

Roast some of your favorite vegetables and serve it as a side dish. I have a roasted vegetables recipe that is a recent favorite. Or, how about a Brussels sprouts pilaf?

Angle view of a stuffed acorn squash on a round grey serving tray with apple slices, rosemary sprigs and dried cranberries for garnish

Common questions about making this recipe

Can I use quinoa?

You can absolutely make this a quinoa stuffed acorn squash recipe because quinoa will taste just as delicious. I recommend organic tri-color quinoa for this recipe

How can I make this a vegetarian recipe?

First, let’s take the easy substitutes. You can use regular butter instead of vegan butter and this will be vegetarian stuffed acorn recipe. If you don’t have maple syrup, use honey instead.

My favorite thing to add would be feta cheese. Feta would add a tanginess and saltiness to this recipe that will really take this squash to a whole new level.

Be sure to grate the feta or make it extremely crumbled before adding it to the recipe. Also, add it when you add the walnuts and cranberries.

Why add apples to it?

I was overjoyed when I tasted this recipe for the first time. The apples add flavor, crunch and tang that really make this recipe.

This recipe is made great because of the apples. So, I don’t skip on the apples at all.

closeup view of the stuffings in the acorn

Can I freeze it?

Freeze the roasted acorn squash separately from the stuffing. This will make sure that both will taste fresh when reheated.

Wrap the roasted acorn squash in (Affiliate Link) freezer paper and then place it in a zip-lock bag. Write the date you roasted it and freeze for no more than six months.

The stuffing can be frozen using freezer friendly containers. If possible, write the date you made it on the container. Do not add the dried cranberries or walnuts until you are ready to serve the stuffed acorn squash

closeup view of 2 stuffed acorn halves filled with wild rice blend and apples. Rosemary and cranberries for garnish

How to reheat a frozen stuffed squash

– Place the frozen and roasted acorn squash in a 200° preheated oven. Do NOT thaw

– Microwave the stuffing just to the point where you can spoon it into the acorn. Don’t worry if parts of it are still frozen

– After 5 minutes, remove the acorn from the oven and spoon in the frozen stuffing.

– Place the stuffed acorns into the oven and heat for about 7-10 minutes.

– Remove from the oven and let them cool to touch. Top with dried cranberries and walnuts before serving

– Serve immediately

2 stuffed acorn halves on a grey plate. One suffed acron is cut into 3 pieces.

How to make this stuffed squash recipe

Preheat oven to 400°F

  1. Microwave the acorn squash for 3 minutes and 30 seconds. Wait for it to cool before cutting it into half
A large knife placed over a groove of an acorn squash

2. Scoop out all the insides, including the threads and seeds

2 acorn halves with their insides scooped out.

3. Rub the insides of the squash with butter and place any remaining butter in the squash

2 Acorn halves with a butter piece inside each

4. Brush the inside of the acorn squash with maple syrup

Maple syrup being rubbed on the roasted acorn using a basting brush

5. Place the baking tray in the oven and bake for 45-50 minutes, until its fork tender. Remove and let them cool before stuffing them.

acorns being roasted in the oven

6. While acorn is cooking prepare the wild rice according to the packaging.

7. When the rice is done cooking, dice the apples and onions

On a black chopping board, there are diced red onions on the left and diced apples on the right

8. Melt the butter in a stainless steel pan

Butter melting in a pan

9. Add the onions and apples to the pan. Keep the heat at medium to low

10. After 5 minutes, add the cooked wild rice blend to the pan

coooked wild rice added to the pan with apples and onions

11. Chop 2 rosemary branches and add them to the pan

12. If you are serving the squash immediately, add the walnuts and cranberries to the pan

13. Add the sparkling apple juice and pepper to the pan. Mix all the stuffing well and add to the roasted acorn. Serve immediately

A fully stuffed acorn squash on a baking tray

When you make this stuffed acorn squash recipe, be sure to send me and Julie your pics. We are always happy to hear from our readers.

If you like stuffing veggies, try stuffing poblanos with lentil. They taste AMAZING.

If you have a minute, please leave me a comment telling me what you thought of the recipe.

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top view of a fully stuffed acorn squash

Stuffed Acorn Squash Recipe (Vegan)

Easy vegan stuffed acorn squash recipe with wild rice, apples, cranberries and walnuts.
5 from 13 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 people
Calories 310 kcal


For the acorn squash

  • 1 acorn squash
  • 2 tsp vegan butter you can use regular butter too
  • 2 tsp maple syrup
  • 1/2 tsp salt

For the stuffing

  • 1.5 Tbsp vegan butter
  • 1 red onion finely diced
  • 1 apple use honeycrisp
  • 1/2 cup wild rice blend
  • 1 cup water + 2 Tbsp more water, to cook the wild rice blend
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries craisins
  • 2 tsp fresh rosemary finely chopped
  • 1/2 cup sparkling apple juice or use regular apple juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper


To make the acorn squash

  • Preheat oven to 400°
  • Thoroughly wash the acorn squash and dry it
  • Place the acorn squash in the microwave
  • Microwave it for 3 minutes and 30 seconds
  • Wait for it to cool to touch and then remove it from the microwave
  • Place the acorn on its side on a baking tray
  • Position a large knife on a grove of the acorn and cut it into half.
  • Scoop out all the seeds and threads inside the squash
  • Butter the inside of the acorn and place any remaining butter inside the middle of the acorn
  • Brush the inside of the acorn squash with maple syrup
  • Place the baking tray in the oven and bake for 45-50 minutes, until its fork tender
  • Remove from the oven and wait for the to cool to touch before adding the stuffing

To make the stuffing

  • While the acorn squash is cooking, prepare the rice according to the instructions on the packaging
  • Dice the red onions and apples
  • Once the rice is cooked, add butter to a stainless steel pan
  • Add the onions and apples to the pan and saute on medium heat
  • Only saute the onions until they are translucent (No more than 5 Minutes)
  • To the pan, add the cooked wild rice blend, sparkling apple juice, Rosemary, salt and pepper
  • Turn off heat and add the walnuts + cranberries when you are ready to serve
  • Using a spoon, top the acorn with the stuffing onto the roasted acorn
  • Garnish with Rosemary (optional) and serve


Serving: 4peopleCalories: 310kcal
Keyword fall squash recipes, how to make stuffed acorn squash with wild rice
Tried this recipe?Let us know how it was!

This post was updated on April 26, 2020 at 7:50pm. The updates included adding more information for the recipe and removing the focus from Freaky Friday.

Side note: Mildly Meandering made my saffron rice recipe as part of the Freaky Friday roundup

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  1. Acorn squash is one that I always forget about but absolutely love to eat! All the flavors and textures in here are absolutely amazing!

  2. I am all about acorn squash, and I have one in the fridge that I’ve been hoping to stuff sometime soon! SO happy to have seen your recipe because I am absolutely making this stuffed squash. It’s going to be DELICIOUS, and I really enjoyed all the tips and tricks you included, too!

  3. I love acorn squash and this is such an interesting and beautiful way of serving it! The apples and onions make such a fantastic combination of flavors with the roasted squash!

  4. This is a great option for all of my vegetarian friends — I love that its a complete meal and so filling so I feel like Im feeding them enough. The tip about microwaving before cutting is so smart…. I always have issues and that is just BRILLIANT!

  5. Rini, thank you so much for such a wonderful write-up! Your squash look amazing and I loved your tips for vegan substitutions. We’re trying to eat more plant-based food and I don’t have to do the research. All I have to do is go to your blog! I’ve not tried carnival squash and can’t wait to try it too!