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Wild Rice Stuffed Acorn Squash for #SundaySupper

Who’s ready for fall? I have to say – the past few days have kind of managed to get me into a fall-like mood. It’s been raining almost non-stop since Wednesday, and the slightly cooler temperatures have made me think about fall. Those of you who live farther north are probably already experiencing the crisp, cool air though! In the meantime, I’m cranking up our air conditioning a bit and pretending….with some wild rice stuffed acorn squash!

wild rice stuffed acorn squash

I have a confession: although I am a HUGE fan of squash, I had never tried acorn squash until recently. I don’t really know why: it makes no sense to me that I’ve passed it by at the market until now! I like that acorn squash softens when roasted, much like a butternut, but doesn’t have the same level of sweet flavor. It paired oh so well with the stuffing I created…chock full of mushrooms, wild rice, walnuts, and dried cranberries. Hello, taste treat!

wild rice stuffed acorn squash

You could serve this squash as a side dish, but I definitely ate mine as a main course paired with a salad. I’m already contemplating it as an option to serve for my Thanksgiving meal this year. Oh boy – is it really getting that close?!?!?! I have a sneaking suspicion there will be many more acorn squash roasts in my future…with a plethora of different fillings to boot! What to try next, that is the question!

Do you like acorn squash? How have you prepared it in the past?

wild rice stuffed acorn squash

wild rice stuffed acorn squash

Wild Rice Stuffed Acorn Squash for #SundaySupper
  • 1 acorn squash
  • 4 tablespoons olive oil, divided
  • Salt and pepper
  • 1 cup uncooked wild rice
  • ½ cup yellow onion, diced
  • 1 garlic clove, minced
  • 1 pint mushrooms, diced
  • ¼ cup walnuts, chopped
  • ¼ cup dried cranberries
  1. Preheat the oven to 350 degrees F. Cut the acorn squash lengthwise: remove the seeds and pulp. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
  2. Place on a baking sheet and roast, cut side up, for 45 minutes (until fork tender). Remove from oven and set aside.
  3. Meanwhile, cook the wild rice according to package ingredients.
  4. In a deep skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and saute for 2 minutes. Next, add the mushrooms and walnuts and continue to saute until mushrooms are cooked through.
  5. Add the cooked wild rice and dried cranberries to the skillet with the mushroom mixture and stir until incorporated.
  6. Stuff the wild rice mixture into the acorn squash halves. If desired, return them to the warm oven for about 5 minutes to heat through before serving.
  7. Place squash in a bowl or on a plate to serve - enjoy!

Make sure you check out ALL of the scrumptious fall foods created by the Sunday Supper family today!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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