Mushroom & Wild Rice Stuffed Acorn Squash

This mushroom and wild rice stuffed acorn squash is hearty, earthy, and full of autumn flavors. I love how the nutty rice, savory mushrooms, and sweet cranberries balance perfectly inside the tender roasted squash, with a drizzle of creamy tahini dressing to finish it off.

Why You’ll Love This Recipe

I like this recipe because it feels festive and nourishing at the same time. The combination of textures from the chewy wild rice to the crunchy pecans makes every bite exciting. It’s a beautiful dish for holidays or dinner parties, but I also enjoy making it for a cozy weeknight meal when I want something wholesome and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the stuffed acorn squash
2 medium acorn squashes, halved and seeds removed
2 tablespoons avocado oil, plus more to brush acorn squash halves
1 medium white or yellow onion, diced
2 cloves garlic, minced
8 ounces white mushrooms, sliced
8 ounces cauliflower, chopped into very small florets
2 cups cooked wild rice (I used frozen Ancient Grain Mix from Grain Trust – found it at Whole Foods!)
2 cups fresh organic spinach
1/3 cup toasted pecans, chopped
1/4 cup dried cranberries
Salt & pepper, to taste

For the tahini dressing
1/4 cup tahini
2–3 tablespoons water, based on how thick you want it
1 lemon, juiced
1 teaspoon maple syrup
1/2 teaspoon sea salt

Directions

1. I preheat my oven to 400°F (200°C) and brush the acorn squash halves with avocado oil. I place them cut-side down on a baking sheet and roast for about 30–35 minutes until tender.
2. While the squash roasts, I heat 2 tablespoons of avocado oil in a skillet over medium heat. I add the onion and cook for about 5 minutes until softened.
3. I stir in the garlic, mushrooms, and cauliflower, cooking for another 7–8 minutes until the vegetables are tender.
4. I fold in the wild rice, spinach, pecans, and cranberries, stirring until the spinach wilts. I season with salt and pepper.
5. For the dressing, I whisk together tahini, water, lemon juice, maple syrup, and sea salt until smooth and creamy.
6. Once the squash halves are roasted, I flip them over and fill each with the rice and mushroom mixture.
7. I drizzle the tahini dressing over the stuffed squash before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 20 minutes of prep time and 35 minutes of roasting, so in under an hour I have a beautiful, hearty meal ready to serve.

Variations

Sometimes I swap pecans for walnuts or almonds, or I use quinoa instead of wild rice for a lighter version. I’ve also added roasted chickpeas for extra protein, and fresh herbs like parsley or sage for more flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the stuffed squash in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. I keep the tahini dressing separate and drizzle it on after reheating.

FAQs

Can I use butternut squash instead of acorn squash?

Yes, I can use butternut, though the cooking time may be slightly longer.

Do I have to use wild rice?

No, I can use brown rice, quinoa, or a grain mix instead.

Can I make this recipe nut-free?

Yes, I simply leave out the pecans or replace them with pumpkin seeds or sunflower seeds.

Can I prepare the filling ahead of time?

Yes, I often make the filling a day in advance and just roast the squash and assemble before serving.

How do I make the dressing thinner?

I add an extra splash of water until I reach my desired consistency.

Can I make this recipe oil-free?

Yes, I roast the squash without oil and sauté the vegetables in a splash of broth instead.

Can I freeze stuffed squash?

I don’t recommend freezing assembled stuffed squash, but I can freeze the filling on its own for up to 2 months.

What other vegetables can I add?

I like adding zucchini, bell peppers, or kale for variety.

Can I make this sweeter?

Yes, I sometimes add a drizzle of extra maple syrup to the dressing or mix roasted sweet potato into the filling.

What can I serve with this dish?

I enjoy pairing it with a simple green salad or roasted Brussels sprouts for a complete meal.

Conclusion

This mushroom and wild rice stuffed acorn squash is a flavorful, festive, and nourishing recipe that I love making in the fall and winter months. With its hearty filling, sweet and savory balance, and creamy tahini drizzle, it’s a dish that always feels special at the table.

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