Mushroom & Wild Rice Stuffed Acorn Squash

This Mushroom & Wild Rice Stuffed Acorn Squash is packed with caramelized onions, mushrooms, cauliflower, spinach, dried cranberries, and pecans, all finished with a bright drizzle of lemon tahini sauce. It’s cozy, colorful, and full of texture—perfect as a hearty vegan dinner, a standout holiday side dish, or a stunning vegan main dish for Thanksgiving or Christmas.

I really love a stuffed squash! I really love a stuffed squash moment! The first made this recipe with my sister on a family trip. We initially stuffed the savory filling into bell peppers—but since I’m not the biggest bell pepper girl, I ended up eating the filling and leaving the pepper behind. I loved the flavors so much, though, that I knew I had to recreate it in a vessel I actually enjoy.

Enter: acorn squash, one of my favorites for squash recipes. The sweet, nutty flavor pairs perfectly with the savory flavors in the mushroom-wild rice mixture, turning this dish into something truly special. I made these stuffed acorn squash halves for my family’s Hanukkah dinner this year. After sharing them on my Instagram stories and getting tons of questions, I made them again the next day so I could finally get this recipe to you.

And let me tell you…Mushroom & Wild Rice-Stuffed Acorn Squash is too good not to make again.

Why You’ll Love This Recipe

• Perfect for the holidays: With festive ingredients like cranberries, pecans, and acorn squash, this dish feels right at home on any Thanksgiving or Christmas table.
• A satisfying vegan main dish: Hearty wild rice and savory mushrooms make this filling enough to serve as a plant-based centerpiece.
• Naturally gluten-free & wholesome: Packed with vegetables, whole grains, and healthy fats.
• Incredible flavor + texture: Sweet roasted squash, chewy cranberries, earthy mushrooms, crunchy pecans, and a creamy lemon tahini drizzle.
• Make-ahead friendly: The squash and filling both reheat beautifully, making holiday prep easier.

How to make Mushroom & Wild Rice Stuffed Acorn Squash

The recipe is simple and surprisingly hands-off. You’ll halve two acorn squashes (or one, if you’re cooking for fewer people—though the leftovers are excellent) and roast them until tender, about 45 minutes.

While they roast, you’ll build the savory, festive filling: sautéed onions, mushrooms, cauliflower, wild rice, spinach, dried cranberries, and pecans. The cranberries add little pops of sweetness, the pecans give crunch, and the spinach brings freshness and color. To save time during the holidays, I love using the frozen cooked wild rice from Whole Foods—it goes straight from the microwave into the pan.

Once the squash halves are soft, fill them generously with the wild rice and mushroom mixture, then return them to the oven for another 5–10 minutes to let everything meld together beautifully.

While they finish, whip up the lemon tahini sauce—it adds brightness and creaminess that complement the earthy flavors and the sweetness of the squash perfectly. So please, don’t skip it!

FAQ

Can I make stuffed acorn squash ahead for Thanksgiving or Christmas?
Yes! This recipe is extremely make-ahead friendly. Prep the squash, filling, and sauce in advance, then assemble and heat just before serving. It’s ideal for busy holiday kitchens.

Can I freeze stuffed acorn squash?
You can freeze the filling, but the acorn squash itself becomes watery after freezing. For the best texture, freeze only the mushroom–wild rice mixture and stuff fresh roasted squash when ready to serve.

What can I substitute for wild rice?
Brown rice, quinoa, farro (if not gluten-free), or a wild rice blend all work well. Choose something hearty that won’t get mushy when mixed with vegetables.

How do I make this nut-free?
Swap the pecans for pumpkin seeds (pepitas) or sunflower seeds.

What’s the best way to choose a ripe acorn squash?
Look for an acorn squash with deep green skin, a matte finish, and a firm, heavy feel. Avoid squash with soft spots or shiny skin, which can indicate overripeness.

What should I serve with stuffed acorn squash?
For a holiday meal perfect for Thanksgiving or Christmas, serve it alongside classics like roasted Brussels sprouts, mashed potatoes, cranberry sauce, or a delicious harvest kale & apple salad. If you’re serving it as a main dish, add a simple soup, salad, or crusty bread to complete the meal.

Make-Ahead & Storage Tips

This Mushroom & Wild Rice Stuffed Acorn Squash is a true holiday hero because it reheats beautifully and most of the components can be prepped ahead—perfect for busy Thanksgiving and Christmas cooking days.

Make-Ahead Options:

• Roast the squash in advance: You can roast the acorn squash halves up to 2 days ahead. Let them cool, then store in an airtight container in the fridge.
• Prep the filling early: The mushroom–wild rice mixture can be fully cooked 1–2 days ahead.
• Make the lemon tahini sauce: Mix it up and refrigerate for up to 5 days. Thin with a splash of water before serving if it thickens.
• Assemble right before baking: When ready to serve, fill the pre-roasted squash with warm or reheated filling, then bake for 10 minutes to bring everything together.

Storage & Reheating:

• Fridge: Store leftovers in sealed containers for up to 4 days.
• Freezer: The filling freezes well for up to 2 months; the squash halves are best enjoyed fresh.
• Reheat: Warm the stuffed squash in a 350°F oven for 10–15 minutes, or microwave in 1-minute bursts until heated through. Add extra sauce to bring back moisture and brightness.

I hope you love these Mushroom & Wild Rice Stuffed Acorn Squash Halves as much as I do! They’re a new favorite around here, and I hope they’ll become one in your house, too. Enjoy :)

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Bakerita | Rachel Conners

Mushroom & Wild Rice Stuffed Acorn Squash

5 from 7 reviews

This Mushroom & Wild Rice Stuffed Acorn Squash is filled with caramelized onions, cauliflower florets, spinach, dried cranberries, and pecans. It’s served with a drizzle of lemon tahini sauce. This comforting and colorful dish has a variety of textures and makes the perfect hearty dinner or side dish. It’s perfect as vegan holiday main dish for Thanksgiving!

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Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 15 minutes mins

Servings: 4 squash halves

Ingredients

 

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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
• ▢ ⅓ cup toasted pecans, chopped
• ▢ ¼ cup dried cranberries
• ▢ Salt & pepper, to taste

For the tahini dressing

• ▢ ¼ cup tahini
• ▢ 2-3 tablespoons water, based on how thick you want it
• ▢ 1 lemon, juiced
• ▢ 1 teaspoon maple syrup
• ▢ ½ teaspoon sea salt

Instructions

 

For the stuffed acorn squash

• Preheat the oven to 400ºF. Cut the acorn squash in half and remove the seeds. Brush with 1 teaspoon avocado oil and sprinkle with salt.
  2 medium acorn squashes
• Place cut-side down on a parchment-lined baking sheet and bake for about 40 minutes, or until the squash is pierced easily with a fork.
• Meanwhile, make the filling. Heat the oil in a sauté pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one more minute. Remove the onions and place in a bowl; return the pan to the heat.
  2 tablespoons avocado oil, 1 medium white or yellow onion, 2 cloves garlic
• Add the mushrooms and cauliflower to the pan and add some salt to season. Cook until the mushrooms are browned and the cauliflower is tender, 5 to 10 minutes. Add the onions back into the pan.
  8 ounces white mushrooms, 8 ounces cauliflower
• Stir in the wild rice, spinach, pecans and dried cranberries, and stir to wilt the spinach for a minute or two. Taste and season with salt and pepper.
  2 cups cooked wild rice, 2 cups fresh organic spinach, ⅓ cup toasted pecans, ¼ cup dried cranberries, Salt & pepper
• Remove the acorn squash halves from the oven and fill each with the wild rice mixture. You may have some leftover. Return to the oven for 5 minutes to heat through before serving with the lemon tahini sauce.

For the sauce

• In a small bowl, whisk together all of the ingredients for the tahini sauce, adjusting the amount of water based on how thick you want it. Serve with the stuffed acorn squash. Store any extra sauce in a small jar.
  ¼ cup tahini, 2-3 tablespoons water, 1 lemon, 1 teaspoon maple syrup, ½ teaspoon sea salt

Notes

Prep ahead ideas:

• • Roast the squash in advance: You can roast the acorn squash halves up to 2 days ahead. Let them cool, then store in an airtight container in the fridge.

• • Prep the filling early: The mushroom–wild rice mixture can be fully cooked 1–2 days ahead.

• • Make the lemon tahini sauce: Mix it up and refrigerate for up to 5 days. Thin with a splash of water before serving if it thickens.

• • Assemble right before baking: When ready to serve, fill the pre-roasted squash with warm or reheated filling, then bake for 10 minutes to bring everything together.

Storage & Reheating:

• • Fridge: Store leftovers in sealed containers for up to 4 days.

• • Freezer: The filling freezes well for up to 2 months; the squash halves are best enjoyed fresh.

• • Reheat: Warm the stuffed squash in a 350°F oven for 10–15 minutes, or microwave in 1-minute bursts until heated through. Add extra sauce to bring back moisture and brightness.

Calories: 456kcal, Carbohydrates: 63g, Protein: 12g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 11g, Sodium: 339mg, Potassium: 1458mg, Fiber: 10g, Sugar: 12g, Vitamin A: 2221IU, Vitamin C: 74mg, Calcium: 149mg, Iron: 4mg

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