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As one of the most popular recipes on Live Eat Learn, this stuffed acorn squash recipe is a Thanksgiving staple everyone always loves! Made with wild rice, dried cranberries, granny smith apples, and loads of veggies, it’s the perfect dish to serve if you’re looking for something unique and memorable!

Four stuffed acorn squash halves on a white serving plate
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I feel like recipes with acorn squash are few and far between. And I don’t get it! They’re so delicious and add great flavor to all sorts of recipes. You can even air fry acorn squash!

So, to highlight this wonderful gourd, I present stuffed acorn squash to you. With a combination of wild rice and fresh apples, it’s salty but sweet and totally satisfying. You’re in for a treat!

Reader rating

★★★★★

“This is amazing. I’ve tried quite a few of your recipes and they’re all great, but wow this is one of the best things I’ve ever tasted. The spectrum of flavors I tasted after every bite was delightful. Just one taste complimenting another, complimenting another!” —Emilo

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A close up view of four stuffed acorn squash halves on a white serving plate

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For the squash, you just need a few basics. Jump down to the recipe card for exact measurements.

  • Acorn Squash: Start with 3 acorn squashes, amounting to 6 servings. Slice them in half and remove the seeds.
  • Olive Oil: This will help the squash roast to golden brown perfection. Avocado oil works, too.
  • Salt and Pepper: We’re keeping the flavorings simple for this part.
  • Veggies: Carrots, celery, onion, and garlic (a Mirepoix) create a flavorful foundation for this stuffing.
  • Wild Rice: This adds both density and flavor. You can substitute white or brown rice or a different grain, like bulgur or quinoa.
  • Vegetable Broth: This is what the rice will cook in. It’s much more flavorful than simply using water.
  • Feta Cheese: This brings a creamy tang to help cut through the flavorful veggies.
  • Dried Cranberries: For an element of sweetness, include some dried cranberries.
  • Apple: Additionally, add a Granny Smith apple for a zingy crunch.
  • Herbs: Rosemary and sage bring the flavor of fall. Feel free to throw in more of your favorites, like thyme!
  • Salt & Pepper: Finish things off by seasoning to taste with salt and pepper.
Deseeding acorn squash halves

How to make stuffed acorn squash

This stuffed acorn squash recipe is just as cute as it is delicious. It’s like the bread bowl of the gourd world, served with a delicious filling of veggies, cranberries, and apples. This is an overview of the recipe. Jump to the recipe card for the full printable instructions.

Step 1: Prepare and Cook the Squash
Preheat the oven to 400°F (204°C). Cut the squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with the oil and sprinkle with salt and pepper. Finally, set the halves cut side up on a baking sheet and bake for 45 to 60 minutes, until fork tender.

Six acorn squash halves coated in olive oil, salt, and pepper lying face up on a baking sheet

Step 2: Cook the Vegetables
Next, heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and garlic. Cook until the mixture is fragrant and the veggies are brightly colored, about 5 minutes.

A skillet filled with chopped white onion, celery, carrots, and minced garlic

Step 3: Prepare the Rice
Add the rice and broth to the veggies and cover. Let simmer until the rice is cooked and the broth is absorbed (about 15 minutes) or until tender. The length of time will depend on your rice. Stir in the feta, cranberries, apples, rosemary, sage, salt, and pepper. Cover and set aside.

A skillet filled with mashed acorn squash, a wild rice and vegetable mixture, dried cranberries, chopped granny smith apple, feta cheese, and rosemary

Step 4: Assemble the Dish
When the squash is fork tender, scoop the flesh from the inside, be careful not to puncture the skin, and leave a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped-out flesh in with the rice mixture, and then stuff the mixture into each half of the acorn squash.

Filling cooked acorn squash halves with the stuffed acorn squash filling

Step 5: Bake the Stuffed Squash
Finally, return the stuffed squash to the oven and bake for another 15 minutes or until slightly crispy and warmed through.

6 freshly cooked stuffed acorn squash halves laid out on a baking sheet
Four stuffed acorn squash halves on a white serving plate

the rest of your Thanksgiving dinner

Grabbing a spoonful of filling from a stuffed acorn squash
stuffed acorn squash on a white platter.
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Reader-Favorite Stuffed Acorn Squash Recipe

5 from 17 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 6 servings
As one of the most popular recipes on Live Eat Learn, this stuffed acorn squash recipe is a Thanksgiving staple everyone always loves! Made with wild rice, dried cranberries, granny smith apples, and loads of veggies, it's the perfect dish to serve if you're looking for something unique and memorable!

Ingredients 

Squash

  • 3 acorn squash
  • 2 Tbsp olive oil, 30 mL
  • ¼ tsp each salt and pepper

Stuffing

  • 1 Tbsp olive oil, 15 mL
  • 1 cup diced carrot, about 2 carrots
  • ½ cup diced celery, about 1 rib
  • ½ cup finely chopped white or yellow onion, about ½ an onion
  • 2 cloves garlic, minced
  • 1 cup wild rice, 200 g
  • 2 cups vegetable broth, 450 mL
  • 1 cup crumbled feta cheese, 100 g
  • ¼ cup dried cranberries, 25 g
  • ½ granny smith apple, diced
  • 1 Tbsp finely chopped fresh rosemary
  • 1 tsp finely chopped fresh sage
  • ½ tsp each salt and pepper
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Instructions 

  • Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
    Six halved acorn squash, seeds removed, seasoned with salt and pepper, ready to be transformed into delicious stuffed acorn squash on a baking sheet.
  • Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
    Chopped onions, celery, carrots, and minced garlic sizzle in a frying pan on an orange surface, creating the perfect base for savory stuffed acorn squash.
  • Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
    A skillet with stuffed acorn squash, brown rice, diced carrots, apple chunks, dried cranberries, feta cheese, herbs, and pepper on an orange background.
  • Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
    Stuffed acorn squash halves rest on a baking tray, just beside a pan brimming with filling and an awaiting spoon, all set against the warm glow of an orange surface.
  • Bake: Return stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.
    Stuffed acorn squash, halved and filled with a savory mixture of rice and vegetables, rests elegantly on a white plate, surrounded by sprigs of rosemary, slices of apple, plump cranberries, and an array of drinks.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the oven.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 50.6g | Protein: 11.3g | Fat: 13.4g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 853mg | Potassium: 1080mg | Fiber: 6.6g | Sugar: 5.5g | Calcium: 226mg | Iron: 3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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5 from 17 votes (10 ratings without comment)

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20 Comments

  1. Roberta says:

    5 stars
    Thank you so much for your ideas! I just made the ‘stuffing’ for this recipe and it was amazing.
    Herby, tangy, sweet and acid all blended magnificently.

    Reply
    1. Sarah Bond says:

      So thrilled to hear that you loved it. Happy eating!