Stuffed Acorn Squash with Mushrooms & Cranberries

This stuffed acorn squash with mushrooms and cranberries is a delicious vegan option for your Christmas dinner! Made with rice, fresh herbs, pine nuts, and topped with crispy bread crumbs, it can be served as an entree or side dish.

This stuffed acorn squash is a healthier holiday side dish that is perfect for your Thanksgiving or Christmas feast! Just like slow cooker brussels sprouts with cranberries, and brussels sprouts gratin - this recipe is packed with flavorful veggies

Tender roasted acorn squash stuffed with savory rice, mushrooms, cranberries, pine nuts and fresh herbs... it doesn't get any more delicious than this! Not only is this stuffed acorn squash absolutely delicious, but it's also vegan and can easily be made gluten-free.

There are three components to this recipe, but the good news is you can make each component ahead and assemble it later if you are preparing for a holiday feast. Or, you can also fully cook this recipe and reheat it in the oven when you're ready to enjoy!

Ingredient Notes

• Acorn squash - has a mild nutty and slightly sweet flavor that is so delicious with the rice and herbs in this recipe; other types of squash have not been tested for this recipe.

• Rice - we tested with both basmati and wild rice (either will work), and found it's really beneficial to cook the rice in vegetable stock to get extra flavor. See how to cook rice for 3 tips on perfectly fluffy rice!
• Vegetable stock - you can use store bought or homemade vegetable stock to cook the rice in for extra flavor
• Cranberries - adds a subtle sweetness that pairs so well with the squash and enhances the other flavors of the stuffing.
• Pine nuts- the nutty flavor of the pine nuts compliments the earthy and savory flavors of the rice, and adds extra texture variation. Swap for almond slices or toasted walnut pieces.
• Herbs - this recipe calls for dried sage leaves and thyme. If using fresh, double the quantities. It also calls for fresh rosemary. If you have leftover herbs, freeze them and use for making homemade stock.
• Panko breadcrumbs - are Japanese style breadcrumbs that should be found in the same grocery aisle as regular breadcrumbs. The texture comes out nice and crispy and we don't recommend swapping for regular breadcrumbs.

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Step by step driections

Prepare Acorn Squash

Heat oven to 400°F. Cut the acorn squash in half across the middle. Scoop out seeds. Brush or spray with oil, then season with salt and pepper. Arrange face down on a baking sheet and roast in the oven for 30 minutes. Turn over and roast for another 10-15 minutes, or until squash is tender and cooked through.

Cook Rice

Cooking the rice in broth brings a lot of extra flavor to the recipe. Follow the package directions, but replace the water with vegetable broth. Add ¼ teaspoon salt.

Prepare Filling

Heat olive oil in a non-stick pan over medium heat. Add the onion and mushrooms, salt, sage, thyme, and rosemary, and cook for 5-7 minutes, until softened. Make space in the pan, add the garlic, and sautée for 1 minute.

Stir in the dried cranberries and pine nuts, and when the rice is ready, fold in 1 cup of cooked rice.

Stuff

Divide filling evenly between four acorn squash halves.

Crispy Breadcrumbs

Heat oil in a non-stick pan. Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy. Add sea salt, and divide evenly between the four acorn squash halves.

Return to the oven for 10 more minutes, then serve.

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To Make Ahead

1. Assemble through to step 4 (the filling step). Leave the crispy breadcrumbs off until just before serving.
2. Let cool completely, then refrigerate in a covered pan overnight or for up to 4 days.
3. Reheat (covered) in a 350°F oven for 20-30 minutes or until heated through. Add the crispy breadcrumbs just before serving.

FAQ

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Substitutions

We have lots of ideas for swapping out the filling for this stuffed acorn squash! That being said, it took a few recipe tests to get the seasonings just right for this recipe, so we wouldn't recommend changing them too much.

1. swap the rice for quinoa or farro
2. swap the dried cranberries for some apple (sautee with the onions & mushrooms)
3. swap the pine nuts with walnuts, pecans or almonds
4. swap the mushrooms or onions for celery, parsnips or carrots (you may need to cook for longer to soften)

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Storage

• Fridge - cool completely, then store in an airtight container in the fridge for up to 4 days.
• Freezer- we haven't tried freezing this recipe, but believe it would freeze/thaw well. Cool completely, wrap in plastic, and store in a larger container or freezer bag for up to 3 months. Note- breadcrumbs will loose their crisp after freeze/thawing.
• Reheat - cover the dish (we love the reusable silicone lids below), and bake at 350°F for 20-30 minutes, or until warmed through. I recommend adding the crispy breadcrumbs just before serving as they may not stay crispy after rewarming the squash.