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Best Vegetarian Stuffed Acorn Squash for Thanksgiving

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This vegetarian stuffed acorn squash features tender roasted squash filled with a savory wild rice, mushroom, and cranberry mixture. It’s a beautiful, make-ahead-friendly centerpiece for Thanksgiving that satisfies everyone at the table.

Ingredients

Scale
  • 3 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (low-sodium)
  • 2 tablespoons unsalted butter (or olive oil for vegan)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 2 celery stalks, finely diced
  • 1 medium apple (Honeycrisp or Fuji), peeled and diced
  • 1/2 cup dried cranberries (unsweetened or reduced sugar)
  • 1/2 cup chopped pecans, toasted
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • 1/2 cup crumbled feta cheese (or goat cheese; optional)
  • 1/4 cup pomegranate arils (optional)
  • Fresh parsley or sage leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on the baking sheet. Roast for 25-30 minutes until fork-tender but still holding shape.
  3. While squash roasts, rinse wild rice. In a medium saucepan, combine rice with vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  4. In a large skillet over medium heat, melt butter (or heat olive oil). Add diced onion and celery, cook for 5-6 minutes until softened. Add minced garlic and cook 1 minute more.
  5. Add chopped mushrooms to the skillet. Cook for 7-8 minutes, stirring occasionally, until they release liquid and it evaporates and mushrooms are golden brown. Season with a pinch of salt.
  6. Stir in diced apple, dried cranberries, toasted pecans, sage, thyme, smoked paprika, and nutmeg. Cook for 2-3 minutes until apple softens slightly and herbs are fragrant. Season with salt and pepper to taste.
  7. Remove skillet from heat. Add cooked wild rice and stir until well combined. Adjust seasoning if needed.
  8. Remove par-roasted squash from oven. Carefully flip them cut-side up. Spoon out any liquid from cavities. Divide filling evenly among the 6 squash halves, mounding slightly.
  9. Return stuffed squash to oven (still at 400°F) and bake for 15-20 minutes until filling is heated through and tops are crispy. If using cheese, sprinkle feta over tops during the last 5 minutes of baking.
  10. Let squash rest for 5 minutes. Garnish with pomegranate arils and fresh parsley or sage leaves before serving.

Notes

For best results, par-roast the squash until just tender but still firm. Toast pecans in a dry skillet for 3-4 minutes until fragrant. Season in layers for depth of flavor. This dish can be made a day ahead: cook rice, prepare filling, and par-roast squash up to 24 hours in advance; store separately in fridge, then stuff and bake on serving day. Let rest 5 minutes before serving for easier handling.

Nutrition

Keywords: vegetarian stuffed acorn squash, Thanksgiving vegetarian, stuffed squash, wild rice stuffed squash, holiday vegetarian main dish

Find it online: https://tablemira.com/best-vegetarian-stuffed-acorn-squash-for-thanksgiving/