Dinner

Stuffed Acorn Squash with Mushrooms, Apple, Cranberries, and Feta Recipe

Bynova cole February 28, 2026February 28, 2026

Introduction

Stuffed acorn squash is a vibrant and hearty dish perfect for cozy dinners. Filled with a flavorful blend of roasted vegetables, fruit, cheese, and nuts, it offers a pleasing balance of sweet and savory. This recipe is easy to prepare and sure to impress.

A roasted acorn squash is halved and placed cut side up on a wooden board, with the outside dark green and the inside golden yellow and slightly browned from roasting. One half is filled with a colorful salad made of diced red apples, brown rice, pecans, green pumpkin seeds, fresh green herbs, and small white cheese crumbles scattered on top. Behind the squash, there is a clear glass bowl with more of the salad mixture and a wooden spoon. To the left, there is a clear glass jar with a silver spoon inside. A few fresh green sage leaves are laid on the wooden board near the squash. The background is a white marbled surface. 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

Dressing

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
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, depending on size.
Step 3: On the second baking sheet, arrange mushrooms and sage on one side, 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 around edges.
Step 4: Meanwhile, prepare the dressing. In a medium bowl or liquid measuring cup, whisk together apple cider vinegar, maple syrup, grated garlic, salt, Dijon mustard, and pepper. Slowly whisk in olive oil until emulsified.
Step 5: In a large bowl, combine cooked rice, roasted mushrooms and onions, diced apple, feta, parsley, dried cranberries, chopped pecans, toasted pepitas, and salt. Pour in half the dressing and toss to coat.
Step 6: While the squash is still warm, brush the flesh with more dressing and season with salt and pepper. Fill each squash half with the rice mixture. Garnish with small sage leaves and serve remaining dressing on the side.

Tips & Variations

Try swapping feta for goat cheese or parmesan for different flavor profiles.
Add cooked sausage or ground turkey to the filling for extra protein.
Use quinoa or couscous instead of rice for a gluten-free alternative.
Toast nuts and seeds just before assembling to enhance their crunch and aroma.

Storage

Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dressing is best served fresh, but you can drizzle more before serving if needed.

How to Serve

The image shows four stuffed acorn squash halves placed on a white marbled surface, each with a thick orange outer skin and smooth yellow-orange flesh forming the first layer. The second layer is a colorful mix of cooked wild rice, ground meat, small diced red and green bell peppers, mushrooms, and other vegetables, filling the hollowed centers of the squash. The stuffing looks moist with a mix of textures from soft rice and tender vegetables. The edges of the squash are slightly browned, showing they are baked. The scene is simple and focused on the warm, hearty stuffed squash. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the squash ahead of time?

Yes, you can roast the squash and prepare the filling a day ahead. Store separately and assemble just before serving to keep the squash tender.

What can I substitute for dried cranberries?

Chopped dried cherries, raisins, or currants make excellent substitutes, providing a similar sweet-tart contrast to the savory filling.

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