So, About This Stuffed Acorn Squash (It’s a Winner!)

You know how some recipes just become part of your cold-weather rotation without you really planning it? That’s this one, for me. I started making stuffed acorn squash with wild rice and mushrooms a couple years back after a friend raved about it — honestly, I was skeptical. Squash seemed fiddly and wild rice felt like, I dunno, a recipe from a 1970s health food cookbook? But all it took was one chilly November afternoon, a kitchen full of good smells, and the accidental discovery that acorn squash is basically nature’s little edible bowls. My cousin calls them ‘squash boats.’ She’s not wrong. I still laugh remembering the first time I tried to cut one in half — let’s just say, watch your fingers, mate.

Why You’ll Love This Squash Situation

I make this when I want something hearty but don’t want to deal with a pile of pots (or, let’s be real, when I need to impress a vegetarian). My family goes crazy for it, which honestly surprised me, because if you told my brother he’d be fighting over the last spoonful of wild rice, he’d have laughed you out of the room. There’s just something about the cozy, almost nutty flavor of the squash with all those mushrooms and herbs. Plus, it smells so good while it’s baking — sometimes I linger by the oven just for the free aromatherapy. And if you’re the kind of person who hates dry food, you’ll be happy: this filling is never bland or parched. Actually, the only thing that bugs me a bit is scraping out those seeds, but I’ve gotten faster at it. (Some folks roast ’em. I did once… burnt them to a crisp. Oops.)

What You’ll Need (And Some Swaps)

2 acorn squash, halved and seeds scooped (careful, those things roll!)
1 cup wild rice blend (I sometimes just use brown rice if that’s what’s in the pantry)
2 cups vegetable broth (water works, but broth gives more oomph)
1 tablespoon olive oil (or a knob of butter if you’re feeling fancy)
1 small onion, diced (red or yellow, or even a shallot — my grandma would insist on Vidalia, but anything goes)
2–3 cloves garlic, minced (or a big squeeze from one of those garlic tubes, no judgment)
1 heaping cup mushrooms, chopped (I usually use cremini, but white button’s fine; once tried portobello and it was a bit much, tbh)
1 stalk celery, chopped (optional, but I like the crunch)
1/4 cup dried cranberries (or a handful of raisins if that’s what you’ve got)
1/4 cup chopped nuts (walnuts or pecans — or skip if allergies)
1 teaspoon dried thyme (or ‘Italian seasoning’ in a pinch)
Salt and pepper, to taste
Optional: a sprinkle of grated parmesan or vegan cheese for topping

Stuffed Acorn Squash with Wild Rice and Mushrooms – Hearty & Healthy

How To Make It (With Some Side Commentary)

Get your oven hot: Preheat to 400°F (200°C). Line a baking tray with parchment for easier cleanup. (Or don’t, but you’ll have to scrub later.)
Squash prep: Cut your acorn squash in half from stem to tip. If it wobbles, slice a bit off the rounded side so it sits flat—learned that the hard way. Scoop out the seeds. (I always miss one or two; no biggie.) Drizzle the cut sides with a little oil, sprinkle with salt and pepper. Pop them cut side down on the tray. Bake for about 30–35 minutes, or until you can poke a fork in with no resistance.
Wild rice time: While the squash cooks, rinse the rice (it really does make it less gummy). Combine with broth in a small pot, bring to a boil, then cover and turn down the heat. Simmer gently for about 35 minutes — check the packet, though, because wild rice can be unpredictable. This is where I usually sneak a taste. If it’s chewy, let it go a bit longer.
Veggie filling: Heat olive oil in a big skillet. Toss in onion and celery, and let them soften for 5 mins or so. Add mushrooms and keep cooking until they shrink down and give up their liquid (they look a bit sad at this stage, but trust the process). Stir in garlic, thyme, cranberries, and nuts; cook for another couple minutes. Pour in the cooked rice, season with salt and pepper, and stir it all up. If it looks a bit dry, a splash more broth fixes everything.
Fill ’em up: Flip the squash halves over. They’ll smell amazing. Pile in as much filling as you can — I’ve been known to mound it pretty high. (Don’t stress if a bit falls over the side. That’s cook’s treat.) Sprinkle on cheese if you like. Return to the oven for about 10 minutes, just to get everything cozy and, if you went cheesy, a bit melty.
Serve & enjoy: Let them cool a bit (tongue burns are a real hazard). I like a squeeze of lemon over the top, but that’s optional.

Notes From My Kitchen (Trial and Error Tales)

If you’re short on time, you can microwave the squash halves for a few mins before baking. Speeds things up, but the flavor’s a little less deep.
Don’t skip the resting time after baking; the filling sets up a bit and stops being lava-hot.
Wild rice sometimes refuses to get tender — I once cooked a batch for an hour. Still tasted good, though.
If you’ve got bits of filling leftover, toss it in a wrap for lunch the next day. Actually, I think it tastes better the next day.

Variations I’ve Tried (Not All Winners!)

Tried swapping the wild rice for quinoa once. Honestly? It was a bit mushy, but my neighbor liked it.
Added chopped apples to the filling last fall — nice touch of sweetness, but they went a little too soft. Maybe dice ’em bigger next time.
Threw in some spinach on a whim; looked pretty, tasted green (if you know what I mean?).
Used feta instead of parmesan — bang on if you like tangy cheese.

What If You Don’t Have the Right Equipment?

A good, sharp knife makes cutting acorn squash way safer. But, I’ve used a big chef’s knife and even a bread knife once (don’t recommend but it worked in a pinch). No skillet? I’ve mixed the filling in a saucepan. Use what you’ve got, honestly. If you need some knife safety tips, Serious Eats has a nice step-by-step here.

How To Store Leftovers (If You Even Have Any)

Store cooled, stuffed squash halves in an airtight container in the fridge. They’ll keep 2–3 days, probably more, but honestly, in my house it never lasts more than a day! You can reheat in the oven or, if you’re lazy like me some nights, just zap them in the microwave for a minute or two (cover with a damp paper towel so they don’t dry out).

Serving Suggestions (What I Like To Do)

This is filling enough to be dinner on its own, but sometimes I’ll add a crisp green salad—arugula with a mustard vinaigrette is my go-to. If it’s a holiday, I’ll put the squash on a big platter so everyone can grab one (looks fancy but is dead easy). Oh, and a glass of pinot noir never hurts. My aunt likes a dollop of Greek yogurt on the side, which is actually pretty good.

Learned The Hard Way (Pro Tips)

Don’t try to scoop out hot squash — I once did and it all fell apart. Wait a few minutes!
I tried rushing the rice once and poured off the extra liquid too soon — ended up with crunchy bits. Let rice take its sweet time.
Careful with the cranberries — too many and it gets weirdly tart (trust me).
Actually, I find it works better if you season every layer a little bit, not just at the end.

FAQ — Real Questions, Real Answers

Can I use butternut squash instead? Sure, but you’ll have extra filling since those are usually bigger (and they’re a bit sweeter). I did that once and had filling for days.
Is this vegan? Yep, as long as you skip the cheese or use a vegan one. I usually do half and half, since my cousin’s vegan and I’m, well, not.
Can I make it ahead? Oh, absolutely. I sometimes prep the rice and veggie filling the night before, then just stuff and bake the next day. It’s a time-saver — especially if you’re hosting.
Can I freeze stuffed acorn squash? You can, but the texture gets a bit watery. I’d say it’s best fresh, or maybe just freeze the filling and stuff it later. I’ve done both; neither will win awards, but they work in a pinch.
Where do you find wild rice? Most regular supermarkets carry it, but health food stores have great blends—sometimes with dried veggies mixed in, which is handy. I like this Bob’s Red Mill blend (not sponsored, I just like it).

Oh, and slightly off-topic: was anyone else today years old when they learned acorn squash isn’t technically a winter squash? File that under things I probably should have known earlier.

Stuffed Acorn Squash with Wild Rice and Mushrooms – Hearty & Healthy