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Acorn squash with wild rice stuffing on sheet pan
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5 from 1 vote

Wild Rice Stuffed Acorn Squash

Wild rice stuffed acorn squash is full of everything you’re craving for Thanksgiving or a cozy winter day.  Wild rice is combined with mushrooms, cranberries, shallots and sage for a hearty and delicious meal. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Acorn Squash, gluten-free, Oil-free, Vegan
Servings: 6 servings
Calories: 394kcal
Author: Maggie


  • 3 acorn squash, halved
  • 1 ½ cups wild rice
  • 2 ¼ cups vegetable broth
  • 1 bay leaf
  • 1/2 cup shallots, diced
  • 8 ounces white or cremini mushrooms, chopped into 1/2” pieces
  • 3 stalks celery, diced
  • 1 teaspoon dried thyme
  • 5 cloves garlic, minced
  • 3 tablespoons sage, minced
  • ½ cup sliced almonds, toasted, or sunflower seeds for nut-free
  • ½ cup dried cranberries
  • 2 cups cannellini beans, (or 1 15-ounce can drained and rinsed)
  • salt and pepper, to taste


  • Preheat the oven to 400F. Line a sheet pan with parchment paper. Carefully cut the acorn squash in half lengthwise.  (Squash can be tricky to cut, so if you’re having a hard time use my pro tip below.)  Scoop the seeds and any stringy bits out of the squash. Place the squash cut side down on the prepared sheet pan and roast for 25-30 minutes or until the skin is easily pierced with a fork.
  • In a medium saucepan, combine the wild rice, broth and bay leaf. Cover and bring to a boil. Reduce heat and simmer for 40-45 minutes, or until rice is al dente (soft, but still slightly firm when bitten). Remove from the heat, allow to sit for 5 minutes, then fluff with a fork and set aside.
  • Meanwhile, heat a few tablespoons of water over medium heat in a large skillet. Add the shallot, mushrooms, celery, thyme and garlic and cook until shallot and celery have softened and the mushrooms have started releasing their juices, about 6-8 minutes. Add more water as necessary during cooking to prevent sticking. When the wild rice is done cooking stir it into the mushroom mixture, along with the sage, almonds, dried cranberries and cannellini beans.  Cook until all ingredients are heated through.
  • Turn the acorn squash over and spoon the wild rice mixture into the cavity of the acorn squash.  Place back in the oven for 5-10 minutes if the squash needs to be rewarmed.  Serve with gravy poured over the top if desired.  Enjoy!


Pro Tip: If you’re having a difficult time cutting the squash in half, place the whole squash in the preheated oven for 10 minutes or the microwave for 4 minutes. This will soften the exterior and make it easier to cut. You will need to reduce the roasting time by 5-10 minutes if you use this method.
Make Ahead: Make as directed above but refrigerate the squash and wild rice mixture separately for up to three days ahead. When ready to eat, stuff the squash and reheat in a 350F oven for 15-20 minutes or until heated through. 


Calories: 394kcal | Carbohydrates: 80g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 512mg | Potassium: 1292mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1068IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 5mg