Wild Rice Stuffed Acorn Squash is the perfect Thanksgiving side dish!
This is one of my best acorn squash recipes: perfectly tender roasted acorn squash stuffed with a fragrant wild rice pilaf.
This wild rice stuffed acorn squash recipe is simple to make at home and can be prepared ahead of time, making it perfect for the holidays.
This Wild Rice Stuffed Acorn Squash recipe is an old recipe on the site that I just re-tested and updated. The roasted acorn squash is perfectly caramelized, and the wild rice pilaf is packed with mushrooms, herbs, and almonds. Perfect for the holidays!
And believe it or not, it’s super easy to make. In this post, I show you everything you need to know to successfully make this recipe, from how to cut acorn squash to how to cook wild rice perfectly.
For a leveled-up version of the filling, try my holiday Wild Rice Pilaf, which is packed with mushrooms, cranberries, fresh apples, nuts, and fresh herbs.
Speaking of squash recipes, have you tried my Butternut Squash and Brussels Sprouts Salad recipe? It’s amazing. I’ve also made this Maple Glazed Acorn Squash, Roasted Delicata Squash.
Why we LOVE this wild rice stuffed acorn squash recipe:
- Delicious: Perfectly roasted tender acorn squash, stuffed with a fragrant wild rice and mushroom pilaf? Yes please!
- Perfect for fall and the holidays: Anything with acorn squash is holiday-worthy, and this wild rice stuffed acorn squash is a showstopper.
- Highly customizable: Add your favorite mix-ins. You can even use other types of rice or whole grains. It’s a versatile recipe.
- Easy to make: There’s nothing complicated here. Both components – the roasted acorn squash and rice pilaf – are very easy to make.
- Make ahead friendly
There’s just something really fun about stuffed recipes for dinner. Try this Mediterranean Stuffed Eggplant and Turkey Stuffed Peppers next!
Jump to:
Wild Rice and Mushroom Filling
The wild rice and mushroom filling is the highlight of this recipe.
The wild rice blend has a nutty flavor and chewy texture, while the mushrooms add an earthy flavor, making it a wonderful combination. Infused with garlic, onions, and herbs, this pilaf is also a great dish on its own!
What Type of Rice to Use
Most grocery stores in the United States sell “wild rice blend,” which is a blend of wild rice and other types of rice, such as brown rice, red rice, and black rice.
In this stuffed acorn squash recipe, I use Lundberg’s wild rice blend. Pure wild rice is chewier and tougher, which is why I prefer the wild rice blend for its mix of textures. Additionally, wild rice can be expensive, so using a wild rice blend is more cost-effective.
I have used other brands of wild rice, and you will notice that each brand has different cooking times on the package directions. I have found that wild rice grains typically take about 45 minutes to cook, but if the package indicates a different cooking time, follow that instead. You can always cook it for a longer period of time if necessary.
And if you have leftover wild rice, be sure to try my fall Wild Rice Pilaf recipe, as well as this cozy Turkey and Wild Rice Soup!
Ingredient Notes
Here are a few helpful notes on each ingredient I used to make this wild rice stuffed acorn squash recipe. As always, the quantities are included in the full recipe card down below.
How to pick a good acorn squash? Find ones with a smooth exterior and a dull rind (if too shiny, it’s not ripe yet). Avoid acorn squash with too much yellow, as this indicates it is overripe.
- Acorn squash: Pick small or medium ones to make it suitable for individual servings.
- Wild Rice Blend: Pure wild rice is hard to find in stores, but you can almost always find “Wild Rice Blend,” which is a blend of wild rice, brown rice, red rice, and black rice. My favorite wild rice brand is Lundberg.
- Minced garlic, onions, thyme, rosemary: Provides an aromatic base to the pilaf.
- Olive oil and unsalted butter: These provide richness and enhance the pilaf’s flavor.
- Baby bella mushrooms: I prefer baby bella mushrooms because they have a deeper, earthier taste, but you can also use other types of mushrooms too.
- Broth: Vegetable or chicken broth are fine here.
- White wine: Adds another layer of flavor and depth.
- Sliced almonds and fresh Italian parsley: These two ingredients get mixed into the cooked rice at the end for a touch for freshness and crunch.
- Salt and pepper
How to Cut Acorn Squash for Roasting
Before you start, make sure you have a very sharp chef’s knife or a santoku knife. If needed, sharpen it using a knife sharpener first. And of course, use a sturdy wooden cutting board.
Carefully, insert a sturdy sharp knife into the middle of the acorn squash. Move the knife down to cut into it, splitting it in half. Then, scoop out all the seeds.
Then, cut a small flat surface at the bottom of each half, so that it can stand on its own.
Step-by-Step Tutorial
You’ll be amazed at how simple and straightforward this recipe is. Here is a quick step-by-step tutorial, as well as some suggestions.
Step 1 | Make the wild rice pilaf
In a non-stick 3.5 quart pot, melt butter and olive oil. Sauté onions until softened. Then, add the garlic and cook for another 2 minutes.
Add in the mushrooms and thyme, and cook with wine until reduced. Stir in the wild rice blend and stir for another 3 minutes until it smells fragrant. Pour in the broth. Bring to a simmer, cover, and cook over medium-low heat for 45 minutes.
The rice is done when the grains have burst open in half, and it’s a bit chewy but tender at the same time. When ready, turn off the heat and let it rest covered for 10 minutes. Stir in almonds and freshly chopped Italian parsley.
Tip: Let the rice cook undistributed. If you stir the rice too often while it’s cooking, it can turn mushy.
Step 2 | Prep and roast acorn squash
While the rice is cooking, prepare the squash. Cut the acorn squash per the quick tutorial above. Make sure to cut a flat surface on the bottom of each squash half.
Then, brush the interior of the acorn squash with olive oil, and season generously with salt and pepper. Arrange on a sheet pan. Roast in a preheated 425 degrees F oven for 30 to 35 minutes, until tender and slightly golden brown around the edges.
Step 3 | Add filling to acorn squash
Once both the pilaf and squash are ready, fluff it with a spoon. Stuff the roasted squash with the prepared wild rice pilaf.
Make Ahead Instructions
WIld rice stuffed acorn squash is a great recipe to prepare in advance. I prepare the components ahead of time, and then on the day I’m serving it, I simply roast the squash and assemble it with the filling. This is great for the busy holidays.
Leftovers can be stored in a large container for 2 to 3 days.
- The rice filling can be made up to 2 days in advance.
- You can also cut the acorn squash per recipe directions.
- When ready to make, roast squash as directed. I’d recommend roasting the same day you’re planning to serve it, as it can become soggy soft when stored overnight.
Variations and Add-ins
If you’re looking for a more elevated version of the filling, try this Wild Rice Pilaf with Mushrooms, which is loaded with mushrooms, cranberries, fresh apples, nuts, and fresh herbs.
Other add-in ideas that I love incorporating are the following. Most can be stirred in at the very end once the rice is done.
- Fresh fruit: Diced apples, diced pears, pomegranate seeds.
- Fresh herbs: Italian parsley, chives, or scallions.
- Dried fruit: Dried cranberries, raisins, golden raisins, chopped dried apricots.
- Nuts: Candied pecans, almonds, pistachios, walnuts.
- Add protein: Try cooked Italian sausage, ground turkey, beef, or chicken.
- Add cheese: After stuffing the squash, sprinkle on top and bake at 400 degrees F for 10 minutes until melted.
- Other types of rice. Sub with your favorite type of rice. Follow package directions for how to cook the rice.
- Use grains instead: Stuffed acorn squash is also a great recipe to make with grains such as farro, quinoa, or barley. Give that a try!
More holiday side dishes with squash you’ll love:
- Maple Roasted Butternut Squash
- Roasted Delicata Squash
- Fall Harvest Salad
- Butternut Squash and Brussels Sprouts Salad
- Butternut Squash Risotto
- Roasted Butternut Squash Soup
Recipe FAQs
Follow my quick tutorial on how to cut one. Before you start, make sure you have a very sharp knife. If you need a knife sharpener, this one is my favorite. And also a sturdy cutting board.
Cooking time is typically 45 minutes, but it is best to check the package directions. Different brands of rice may have different cooking times, which is likely due to the different varieties of rice used in the mix.
Yes, but adjust cooking times, as well as liquid-to-rice ratio according to package directions.
The flesh will be tender and can easily be pierced with a fork.
This recipe was published in 2018 and updated in October 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Wild rice: Pure wild rice is hard to find in stores, but you can almost always find “Wild Rice Blend,” which is a blend of wild rice, brown rice, red rice, and black rice. My favorite wild rice brand is Lundberg.
- How to pick a good acorn squash: Find ones with a smooth exterior and a dull rind (if too shiny, it’s not ripe yet). Avoid acorn squash with too much yellow, as this indicates it is overripe.
- Make sure you use a sharp knife and a sturdy wooden cutting board when cutting acorn squash.
- Avoid stirring the rice while it’s simmering, otherwise it can turn out mushy. Let it simmer undisturbed. I’d recommend using a 3.5 or 4 quart nonstick pot.
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Wild Rice Stuffed Acorn Squash
Ingredients
- 2 small or medium acorn squash - see notes on how to pick ripe ones
- Salt and pepper
- Olive oil
For the rice filling:
- 2 tablespoons olive oil - plus more as needed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 2 teaspoons fresh thyme leaves - or 1 teaspoon dried
- 1 teaspon fresh rosemary leaves, chopped - or ½ teaspoon dried
- 1 ½ cups wild rice blend - see notes below
- ¼ cup white wine - pinot grigio or sauvignon blanc
- 3 cups vegetable broth - or chicken broth
- Salt and pepper
- ½ cup sliced almonds - lightly toasted if desired
- ½ cup finely chopped Italian parsley
Instructions
- Preheat oven to 425 degrees F.
Make the wild rice filling:
- In a 3.5 quart non-stick pot, heat olive oil and butter over medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic with a few extra drizzles of oil, and cook for another 2 minutes, until fragrant.
- Stir in mushrooms, thyme, and rosemary. Cook for 3 minutes, stirring, until the mushrooms are softened. Add the wild rice and stir for about 2 minutes, until it smells fragrant and nutty.
- Add the white wine and cook until reduced. Then, stir in the broth and bring to a boil. Season with salt and pepper to taste. Lower to a simmer, and cook over medium-low heat for about 45 minutes, or until rice is cooked to your liking. Remove from heat and let rest for 10 minutes.
- When ready, fluff with a spatula, and stir in almonds and parsley.
While the rice is cooking, prep the acorn squash
- Using a very sharp knife, cut each acorn squash in half lengthwise (from top to bottom). Scoop out the seeds.
- Cut a small flat surface on the bottom of each half, so that the squash can stand on its own.
Roast squash
- Drizzle the interior of the squash with olive oil, and season with salt and pepper. Arrange the squash on a large sheet pan. Roast in the preheated oven for about 30 to 35 minutes, until golden brown and tender.
Assemble
- Fill each roasted acorn squash half with the prepared wild rice pilaf. Top with more parsley and almonds if desired. Enjoy!
Notes
- How to pick good acorn squash: Find ones with a smooth exterior and a dull rind (if too shiny, it’s not ripe yet). Avoid acorn squash with too much yellow, as this indicates it is overripe. They should look green with yellow spots.
- Wild rice blend: Pure wild rice is hard to find in stores, but you can almost always find “Wild Rice Blend,” which is a blend of wild rice, brown rice, red rice, and black rice. My favorite brand is Lundberg.
- Pick small to medium acorn squash to make it suitable for individual servings.
- Make ahead: The rice pilaf can be made up to 2 days ahead. You can also cut the acorn squash 3 days ahead, but wait until the day of to roast it, as roasted squash can turn too soft when refrigerated.
- Wild rice blend: long grain rice,
- Fresh thyme: If using dried, use half the amount of fresh.
- Favorite add-ins (added at the end): diced apples, pomegranate seeds, dried cranberries or raisins.
slc says
This was delicious, but my rice turned to mush even though I did not stir it after adding the broth. I used a brown basmati and wild rice blend (not Lundberg which wasn’t available), but I think between the broth and moisture from the mushrooms/onions, there was too much liquid. I was trying the recipe out for Thanksgiving next week and might try the rice again beforehand by tweaking the amount of broth. The sweetness of the acorn squash with the savory rice was perfect.
Amy Cornell says
AMAZING!!! I USED UNCLE BEN WILD RICE AS A SHORT CUT AND TOPPED ONE WITH PARM AND ONE WITH FETA
Tania says
Great idea! I love recipe shortcuts too, especially on weeknights! Thank you for making this 🙂
Samantha says
Amazing! I add celery to the recipe and some of my own spice but I couldn’t stop eating it.
Tania says
I am so glad you liked it! 🙂
Karly says
What a cute idea! I making this for sure!
Tania says
thank you! yay, I hope you like it! 🙂
Chelsey says
These stuffed acorn squash look amazing! I’m definitely going to have to make these for a dinner party we are having next week. I love all of the tips that you give for cutting and roasting the squash and making the pilaf! Wonderful!
Tania says
Thank you so much, Chelsey! 🙂