Save to Pinterest Tender roasted acorn squash halves filled with a savory-sweet wild rice and vegetable stuffing, topped with a bold maple sriracha drizzle for a perfect balance of flavors.
When I first made this stuffed acorn squash recipe for my family, everyone was wowed by the combination of textures and flavors. The festive filling is always a hit during the holidays or whenever we want something hearty & satisfying.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 3 tbsp, divided
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp, plus more to taste
- Wild rice blend: 1 cup, rinsed
- Vegetable broth: 2 cups
- Yellow onion: 1 small, diced
- Celery: 2 stalks, diced
- Apple: 1 medium, peeled and diced
- Dried cranberries: 1/3 cup
- Pecans or walnuts: 1/3 cup, chopped (or pumpkin seeds for nut-free)
- Dried thyme: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Maple syrup: 3 tbsp
- Sriracha sauce: 1 or 2 tbsp, to taste
- Melted butter or coconut oil: 1 tbsp
- Soy sauce: 1 tsp (or tamari for gluten-free)
Instructions
- Prep Oven and Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush cut sides of squash with olive oil, sprinkle with salt and pepper. Place cut-side down on sheet.
- Roast Squash:
- Roast for 35 to 40 minutes, until flesh is tender and easily pierced with a fork.
- Cook Wild Rice:
- In saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat, cover, and simmer for 35 to 40 minutes, until tender and liquid is absorbed. Remove from heat.
- Prepare Stuffing:
- In large skillet, heat olive oil over medium. Add onion and celery, cook for 4 or 5 minutes until softened. Stir in apple, cranberries, nuts, thyme, cinnamon, nutmeg. Cook 2 or 3 minutes more.
- Combine Stuffing:
- Add cooked wild rice to skillet, mix well, season with salt and pepper, remove from heat.
- Make Drizzle:
- In bowl, whisk together maple syrup, sriracha, melted butter, and soy sauce until smooth. Set aside.
- Stuff Squash:
- Turn roasted squash cut-side up. Gently fill with wild rice stuffing, mounding slightly.
- Bake Stuffed Squash:
- Return stuffed squash to oven and bake for 10 minutes until heated through.
- Finish and Serve:
- Drizzle generously with maple sriracha sauce before serving, with extra sauce on side.
Save to Pinterest One Thanksgiving, my children helped scoop the wild rice stuffing into each squash half & it became their favorite kitchen tradition. We always look forward to those cozy, laughter-filled prep moments together.
Required Tools
Baking sheet, saucepan with lid, large skillet, cutting board and knife, mixing bowls, and whisk are essential for preparing this dish.
Allergen Information
This recipe contains nuts (pecans, walnuts) and soy (soy sauce). Substitute with seeds and use tamari for needs. Butter can be swapped for coconut oil to make it vegan and dairy-free.
Nutritional Information
Per serving: 390 calories, 13 g total fat, 65 g carbohydrates, 7 g protein. Nutrition values may vary depending on substitutions.
Save to Pinterest Serve stuffed acorn squash hot with a touch of extra maple sriracha on the side. Every bite brings cozy comfort and vibrant autumn flavor.
Common Recipe Questions
- → How do you prepare the acorn squash for roasting?
Halve and seed the squash, brush with olive oil, season with salt and pepper, then roast cut-side down until tender.
- → What wild rice cooking method works best here?
Simmer the wild rice in vegetable broth over low heat, covered, until fully absorbed and tender, about 35–40 minutes.
- → Can the nut component be substituted?
Yes, pecans or walnuts can be replaced with pumpkin seeds or other nuts to accommodate allergies or preferences.
- → How is the maple sriracha drizzle made?
Whisk together pure maple syrup, sriracha, melted butter or coconut oil, and soy or tamari sauce for a smooth, bold topping.
- → What are suitable serving suggestions?
Serve warm with extra drizzle on the side, paired well with crisp white wines like Riesling or a light Pinot Noir.
- → Can protein be added to this dish?
Yes, cooked sausage or chickpeas can be mixed into the stuffing for added protein and heartiness.