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close up shot of stuffed acorn squash with mushrooms and cranberries
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5 from 1 vote

Stuffed Acorn Squash with Mushrooms and Cranberries

Stuffed acorn squash with mushrooms and cranberries is a delicious vegan option for your Christmas dinner! Serve is as an entree or as a side dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 388kcal

Ingredients

Acorn Squash

  • 2 acorn squash (medium-large)
  • olive oil
  • salt & pepper

Rice

  • ½ cup basmati or wild rice (uncooked)
  • 1 cup vegetable stock (to cook rice)
  • ¼ teaspoon salt

Filling

  • 1 tablespoon olive oil
  • 2 cups mushrooms (chopped; button or cremini work)
  • 1 onion (diced)
  • ½ teaspoon salt
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons fresh rosemary (chopped)
  • 3 cloves garlic (minced)
  • ¼ cup dried cranberries
  • ¼ cup pine nuts

Crispy Breadcrumbs

  • 2 tablespoons olive oil
  • ¼ cup panko breadcrumbs
  • generous pinch sea salt

Instructions

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.

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.

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 sautee for 1 minute.
  • Stir in the dried cranberries and pine nuts, and when the rice is ready, fold in 1 cup of cooked rice.
  • Divide filling evenly between four acorn squash halves and prepare the crispy breadcrumbs:

Crispy Breadcrumbs

  • Heat oil in 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.

To make ahead

  • Assemble through to the filling step (leave crispy breadcrumbs off until just before serving).
  • Refrigerate in a covered pan overnight or up to a few days.
  • Reheat (covered) in a 350°F oven for 20-30 minutes or until heated through. Add the crispy breadcrumbs just before serving.

Nutrition

Calories: 388kcal | Carbohydrates: 57g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 711mg | Potassium: 1027mg | Fiber: 6g | Sugar: 8g | Vitamin A: 969IU | Vitamin C: 28mg | Calcium: 98mg | Iron: 3mg