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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 310kcal
Author Healing Tomato


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: 4people | Calories: 310kcal