Dinner

Stuffed Acorn Squash with Mushroom, Apple, Cranberry, and Pecan Filling Recipe

ByMariam Harutyunyan January 20, 2026January 20, 2026

Introduction

Stuffed acorn squash is a comforting and colorful dish perfect for fall or anytime you want a hearty vegetarian meal. Roasted squash filled with a flavorful blend of rice, mushrooms, apples, and tangy feta makes every bite a delight. This recipe balances savory, sweet, and nutty flavors beautifully.

A halved acorn squash with dark green and yellow skin is roasted and placed on a wooden board over a white marbled surface. One half is filled with a colorful mixture made of chopped red apples, pecans, pumpkin seeds, grains, white cheese crumbles, and fresh green herbs, all piled high with varied textures and colors from soft to crunchy. In the background, there is the empty squash half with roasted yellow flesh visible and a clear glass bowl containing more of the mixed filling with a wooden spoon inside. A jar with a spoon, some fresh sage leaves scattered nearby, and the white marbled surface complete the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium acorn squash, halved vertically and seeded
Extra-virgin olive oil, for drizzling

Freshly ground black pepper
10 ounces cremini mushrooms, stemmed and quartered

¼ cup fresh sage leaves, roughly chopped, plus more small sage leaves for garnish
½ medium red onion, coarsely chopped

3 cups cooked brown rice/wild rice blend (from 1 cup uncooked)
1 large apple, diced
1 cup crumbled feta cheese

½ cup chopped fresh parsley
½ cup dried cranberries
½ cup toasted pecans, chopped

¼ cup toasted pepitas
¼ teaspoon sea salt, plus more for sprinkling
6 tablespoons apple cider vinegar

3 tablespoons maple syrup
1 garlic clove, grated
¾ teaspoon sea salt

¼ teaspoon Dijon mustard
Freshly ground black pepper, to taste
¼ cup extra-virgin olive oil

Instructions

Step 1: Preheat the oven to 425°F and line two baking sheets with parchment paper.
Step 2: Lightly drizzle the acorn squash halves with olive oil, sprinkle with salt, and rub with your hands to coat. Place cut side down on one baking sheet and roast for 25 to 40 minutes, or until fork-tender. Timing depends on squash size.
Step 3: Arrange mushrooms and sage on one side of the second baking sheet and onions on the other. Drizzle with olive oil, sprinkle with salt and pepper, toss to coat, then spread evenly. Roast for 18 to 23 minutes, until tender and browned at edges.

Step 4: While vegetables roast, whisk together apple cider vinegar, maple syrup, garlic, salt, Dijon mustard, and freshly ground pepper in a medium bowl. Slowly drizzle in olive oil while whisking until emulsified to make the dressing.
Step 5: In a large bowl, combine cooked rice, roasted mushrooms and onions, diced apple, feta, parsley, cranberries, pecans, pepitas, and salt. Add half the dressing and toss to coat evenly.
Step 6: When squash is warm, brush the flesh with some dressing and season with salt and pepper. Fill each squash half with the rice mixture, garnish with sage leaves, and serve with remaining dressing on the side.

Tips & Variations

Try substituting quinoa or farro for the rice for a different texture and extra protein.
For a vegan version, omit feta or replace with a dairy-free cheese alternative.
Use roasted butternut squash or delicata squash instead of acorn for variety.

Toast the nuts and seeds before adding to enhance their flavor and crunch.
Roast extra squash to have ready-made warm bowls for quick meals later.

Storage

Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or microwave in short bursts to avoid sogginess. The dressing can be stored separately in the fridge for up to a week.

How to Serve

A roasted acorn squash half with a dark green outer skin and bright golden yellow inside, filled with a colorful stuffing made of chopped red apple pieces, green pumpkin seeds, brown pecans, mixed grains, white cheese crumbles, and small green herb leaves, sitting on a wooden board with two more roasted squash halves nearby, a glass jar with a spoon and light-colored sauce in the background, and a few fresh sage leaves placed on the wooden board, all against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the squash and prepare the filling up to a day in advance. Store them separately and assemble just before serving for best texture and flavor.

What can I substitute if I don’t have dried cranberries?

Chopped dried cherries, raisins, or golden raisins work well to add a sweet, chewy contrast in this stuffing.

Mariam Harutyunyan