Introduction

Stuffed acorn squash is a cozy and colorful dish perfect for fall or anytime you want a comforting meal. This recipe combines tender roasted squash with a hearty, flavorful filling of wild rice, spicy vegan sausage, vegetables, and a touch of sweet apple and dried cranberries. It’s a satisfying, plant-based meal that makes a beautiful presentation on any table.

The image shows two halves of a baked squash with a filling of mixed rice and vegetables. Each squash half has a dark green and orange outer skin with a bright yellow inside, forming a hollow bowl shape. The filling is a mix of cooked rice grains in light brown and black, combined with diced red bell peppers, celery pieces, small mushroom bits, and what looks like small chunks of seasoned meat, all slightly glossy from cooking. The squash halves rest on a white marbled surface with a subtle natural pattern. The close-up view highlights the textures of the soft, cooked vegetables and the firm, roasted squash shell. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium acorn squash
Salt and pepper
Oil (optional)
Pinch of cinnamon (optional)
1 cup wild rice blend
Vegetable broth (for cooking rice)
1-2 tablespoons oil or vegan butter
1/2 medium onion, diced
3-4 cloves garlic, chopped
2-3 spicy vegan sausages, casings removed (such as Beyond Meat Hot Italian)
1 large celery rib, diced
1/2 large red pepper, diced
1/2 lb (227 g) mushrooms, chopped
1 apple, cored and chopped
1/3 cup dried cranberries, roughly chopped
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon ground fennel
1 tablespoon fresh chopped parsley, or 1/2 teaspoon dried
1/2 teaspoon salt

Instructions

Step 1: Preheat the oven to 400°F (200°C). Place a baking dish filled with some water on the bottom rack to create steam for moist squash.
Step 2: Cut each acorn squash in half lengthwise and remove the seeds. If needed, slice a small portion from the bottom so they sit flat. Brush the inside with oil, then sprinkle with salt, pepper, and a pinch of cinnamon if using. Place the squash cut side down on a parchment-lined baking sheet.
Step 3: Roast the squash for 40-50 minutes until tender and easily pierced with a fork.
Step 4: While the squash roasts, cook the wild rice according to package instructions, using vegetable broth instead of water for extra flavor.
Step 5: Heat oil or vegan butter in a large skillet or Dutch oven over medium heat. Sauté the diced onion with a pinch of salt and pepper for 2-3 minutes until softening. Add garlic and vegan sausage, breaking up the sausage as it cooks until fully browned.
Step 6: Stir in the celery, red pepper, and mushrooms. Cook for a few minutes then add the chopped apple, dried cranberries, poultry seasoning, rosemary, ground fennel, parsley, and salt. Continue cooking for a couple more minutes, keeping the veggies slightly crisp.
Step 7: Mix the cooked rice into the vegetable and sausage mixture. Add a splash of vegetable broth if it looks dry. Adjust seasoning with salt and pepper as needed, then remove from heat.
Step 8: Once the squash is roasted and cool enough to handle, spoon the filling evenly into each squash half. Return to the oven to warm through if needed. Serve immediately and enjoy your delicious stuffed acorn squash!

Tips & Variations

For added crunch, top the stuffed squash with toasted nuts such as pecans or walnuts before serving.
You can substitute quinoa or brown rice for the wild rice blend if preferred.
Adjust the level of spice by choosing mild or hot vegan sausages based on your taste.
For a non-vegan option, cooked sausage links or shredded chicken can be used instead.
If you like a sweeter filling, add a drizzle of maple syrup or a handful of chopped dried apricots.

Storage

Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. To reheat, place the filled squash in a baking dish and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave covered on medium power for 2-3 minutes, stirring the filling halfway.

How to Serve

The image shows four halved orange acorn squashes placed on a white marbled surface, each filled with a colorful stuffing made of mixed wild rice, diced red and green bell peppers, and small brown vegetable or meat pieces. The squash acts as a thick yellow-orange bowl with a glossy, slightly browned edge, contrasting with the textured and vibrant filling full of small grains and vegetable bits. The overall look is warm and rustic, with the stuffing slightly mounded above the squash edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the filling and roast the squash ahead of time. Store them separately and assemble just before reheating and serving for best texture.

What can I use instead of vegan sausage?

If you don’t have vegan sausage, try crumbled tempeh, cooked lentils, or your favorite plant-based meat substitute for a similar texture and protein boost.