5.0 from 2 votes

This recipe for Acorn Squash Stuffed with Wild Rice and Mushrooms is the perfect flavor for the fall season. This dish combines the earthy richness of mushrooms and the nutty texture of wild rice, all nestled in sweet, tender acorn squash.

Perfect for a festive gathering or a comforting weeknight dinner, this dish is packed with nutrients and a total showstopper. The blend of herbs and cheese elevates the dish, making it a warm, inviting meal. Get ready to impress your guests with this wholesome, plant-based delight!

Table of Contents

Ingredients for Acorn Squash Stuffed with Wild Rice

3 tbsp butter + some for greasing the squash
4 cloves garlic, minced
1 cup onion, chopped
8 oz baby portabella mushrooms, sliced
2 c vegetable or chicken broth
1 1/2 cup wild rice
two acorn squash cut in half
3 tbsp red wine vinegar, divided
salt to taste
2 tsp Herbs de Provence or Italian Seasoning
1/2 cup panko bread crumbs
1/2 cup Parmesan cheese, grated
2/3 cup half and half

How to Make Acorn Squash Stuffed with Wild Rice

Heat 3 tbsp of butter, the garlic, onion, chicken broth in a Dutch oven.

Once the liquid is simmering, stir in the wild rice, cover and allow to cook for 45 minutes. Keep the heat medium-low and stir occasionally.

Preheat the oven to 375 degrees F.

While the wild rice is simmering and the oven is preheating, prepare your squash. Chop the acorn squash in half and scoop out the seeds. You can divide the squash along either axis, but the squash is easiest to cut longwise with the base on your cutting board.

I love the flower shape created when you cut it along its short axis, so I usually cut it this way!

Liberally rub the orange flesh and baking pan with butter and sprinkle a little salt on each squash (no more than 1/2 tsp total). Drizzle 2 tbsp red wine vinegar on the flesh.

Turn the squash cut-side down onto the baking pan and place on the bottom rack of the oven. Roast for 30-35 minutes or until the outer skin looks dried and the flesh is soft.

After 45 minutes in the dutch oven, stir in the mushrooms, herbs, bread crumbs, 1 tbsp red wine vinegar, half and half and most of the Parmesan cheese (reserve some parmesan to sprinkle on top). Allow this to simmer uncovered another 10-20 minutes or until you see the wild rice begin to open at its tips.

By the end of the cook time, there should be considerably less liquid. Spoon this mixture into each of the cooked squash. Top with parmesan cheese and salt if desired.

I like to mix the filling with the soft flesh of the squash to eat it, but the rice in the flower-shaped squash is so pretty!

FAQs

Do you eat the skin of an acorn squash?

Yes, you can eat the skin of acorn squash. When cooked, the skin becomes tender and is perfectly edible, adding extra fiber and nutrients. For best results, make sure to wash the squash thoroughly before cooking to remove any dirt or residues. If the skin feels too tough after cooking, you can peel it off and enjoy the flesh. Roasting or baking the squash often makes the skin softer and more enjoyable.

Do you cook acorn squash face up or face down?

Acorn squash can be cooked either face up or face down, depending on your desired outcome:

Face Down: This method, often used when roasting, helps trap steam inside the squash, making the flesh extra tender and caramelizing the cut edges slightly. Place it cut-side down on a baking sheet lined with parchment.
Face Up: Cooking it face up allows you to season the inside directly with butter, spices, or sugar. This method works well when you want to highlight the squash’s natural sweetness or serve it as a filled dish.

Both methods are effective!

Where can you buy wild rice?

We’re lucky enough to visit Minnesota each summer and always grab large bag to take home while there. Wild rice primarily grows in the northern United States, particularly in the Great Lakes region like Minnesota and Wisconsin. We like Red Lake Nation Foods.

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