Stuffed Acorn Squash with Mushrooms, Apple, Cranberries, and Feta Recipe
This delicious Stuffed Acorn Squash recipe combines roasted acorn squash halves filled with a savory and slightly sweet mixture of roasted mushrooms, onions, apple, brown rice blend, feta cheese, dried cranberries, and toasted nuts. Finished with a tangy maple apple cider vinegar dressing and fresh herbs, this dish offers a beautiful balance of textures and flavors perfect for a comforting fall or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash
- 4 medium acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
- ¼ teaspoon sea salt, plus more for sprinkling
Roasted Vegetables
- 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
Filling
- 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
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, to taste
- ¼ cup extra-virgin olive oil
Instructions
- Prepare Squash: Preheat the oven to 425°F and line two baking sheets with parchment paper. Lightly drizzle the acorn squash halves with olive oil, sprinkle with salt, and rub with your hands to evenly coat. Place the squash cut side down on one of the baking sheets and roast for 25 to 40 minutes, or until fork-tender. The cooking time will vary depending on squash size.
- Roast Vegetables: On the second baking sheet, place mushrooms and chopped sage on one side and chopped red onions on the other. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread in an even layer. Roast for 18 to 23 minutes, or until the vegetables are tender and edges are browned.
- Make Dressing: In a medium bowl or liquid measuring cup, whisk together apple cider vinegar, maple syrup, grated garlic, salt, Dijon mustard, and several grinds of black pepper. Gradually drizzle in olive oil while whisking vigorously until the dressing is fully emulsified and smooth.
- Prepare Filling: In a large bowl, combine cooked brown rice/wild rice blend, roasted mushrooms and onions, diced apple, crumbled feta, chopped parsley, dried cranberries, toasted pecans, toasted pepitas, and salt. Pour half of the dressing over the mixture and toss gently to coat evenly.
- Stuff Squash: While the roasted squash is still warm, brush the flesh with some of the remaining dressing and season with salt and pepper. Fill each squash half generously with the rice and vegetable mixture. Garnish with small fresh sage leaves for a fragrant finish.
- Serve: Arrange the stuffed squash on a serving platter and provide the remaining dressing on the side for additional drizzling as desired.
Notes
- Roasting times can vary based on the size and thickness of your acorn squash, so test for tenderness by poking with a fork.
- For a nut-free version, omit pecans and pepitas or substitute with seeds like sunflower seeds.
- Leftover filling can be stored refrigerated for up to 3 days and served cold or reheated.
- To make this dish vegan, substitute feta cheese with a plant-based cheese alternative or omit entirely.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Ensure the cooked rice is cooled before mixing with other dressing ingredients to maintain texture and prevent sogginess.
Keywords: stuffed acorn squash, roasted acorn squash, vegetarian fall recipe, roasted vegetables, wild rice stuffing, autumn side dish
