If you’re searching for a cozy, comforting meal that bursts with colors and flavors, this Vegan Stuffed Acorn Squash with Cranberries, Nuts, and Herb-Infused Rice Recipe is the answer. Roasted acorn squash halves cradling a sweet and savory mix of wild rice, tart cranberries, crunchy nuts, and fragrant herbs create a dish that’s both hearty and elegant. It’s perfect for sharing with friends or treating yourself to a vibrant plant-based feast that feels like a warm hug on a plate.

A close-up of a halved roasted acorn squash filled with a colorful rice mixture sits on a white plate. The squash's outer skin is dark green with a soft orange-yellow inside layer that looks tender and slightly caramelized. The filling is a mix of brown and wild rice, along with green pumpkin seeds and small bits of dried cranberries, all topped with melted light beige cheese and sprinkled with small green parsley leaves. The plate rests on a white marbled surface, giving a clean and fresh background to the warm and hearty dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together beautifully to deliver a symphony of taste and texture. Each ingredient plays a vital role, from the nutty wild rice grounding the dish to the bursts of tart cranberries and the fresh brightness of herbs lifting every bite.

1 cup wild rice (rinsed well): Adds a hearty, chewy texture and earthy flavor, perfect for stuffing.
2 cups water: Needed for perfectly cooking the wild rice tender and fluffy.
1/2 teaspoon salt: Enhances the natural flavors in the rice and vegetables.
2 medium acorn squash: The star of the dish, these serve as edible, natural bowls packed with flavor.
1 Tablespoon olive oil: Helps roast the squash to a tender, caramelized finish.
Salt and pepper: Basic seasonings to taste, balancing the sweetness and savory notes.
1 Tablespoon olive oil (for sautéing): Creates a flavorful base for softening onions and celery.
1/2 yellow onion (diced): Builds aromatic depth and sweetness.
1/2 cup celery (diced, about 2 stalks): Adds a subtle crunch and freshness.
1 teaspoon Herbs de Provence: A fragrant blend that brings Mediterranean warmth and complexity.
Fresh cracked pepper: Delivers a spicy kick to brighten the filling.
1/2 teaspoon salt: Balances the savory components in the stuffing.
1 Tablespoon maple syrup: Introduces a hint of natural sweetness to complement the tart cranberries.
1/4 cup dried cranberries: Provide bursts of juicy tartness that contrast beautifully with the nuttiness.
1/4 cup pepitas: These toasted pumpkin seeds add satisfying crunch and a subtle nutty flavor.
1/4 cup walnuts (loosely chopped): Bring richness and texture that elevate every mouthful.
1/4 cup fresh parsley (chopped): Adds a fresh, herbal brightness that keeps the recipe lively.
1/4 cup olive oil (for sauce): The base for a creamy, tangy drizzle that ties the plate together.
3 Tablespoons tahini: Creates a luscious, nutty creaminess in the sauce.
1 Tablespoon apple cider vinegar: Adds a subtle tang to balance richness and sweetness.
1 Tablespoon maple syrup (for sauce): Sweetens and rounds out the sauce harmoniously.
2 Tablespoons water (for sauce): Adjusts the sauce to a perfect drizzle-able texture.
1/2 teaspoon salt (for sauce): Enhances all the nuanced flavors without overpowering.
Fresh cracked pepper (to taste for sauce): Adds a final touch of warmth and complexity.

How to Make Vegan Stuffed Acorn Squash with Cranberries, Nuts, and Herb-Infused Rice Recipe

Step 1: Cook the Wild Rice

Begin by rinsing the wild rice thoroughly to remove any grit. Combine it with water and salt in a pot, bringing it to a boil before lowering the heat. Let it simmer gently, covered, for about 45 minutes, stirring occasionally so it cooks evenly and all the water is absorbed. The result should be perfectly tender grains that fluff easily with a fork. This flavorful base is essential to the satisfying texture of the stuffing.

Step 2: Roast the Acorn Squash

Preheat your oven to 400 degrees Fahrenheit while you prepare the squash. Slice each acorn squash carefully in half lengthwise and scoop out the seeds and stringy bits to create natural “bowls.” Brush the insides generously with olive oil, season with salt and pepper, then place them cut side down on a rimmed baking sheet. After 20 minutes of roasting, they’ll be tender, lightly caramelized, and ready to cradle the filling perfectly.

Step 3: Sauté the Vegetables and Seasonings

In a large skillet, heat a tablespoon of olive oil over medium heat. Toss in diced onions and celery, sautéing them until they soften and release their sweet aroma, about 10 minutes. Then stir in the Herbs de Provence, salt, and fresh cracked pepper, allowing the flavors to mingle and deepen. This mix forms the fragrant backbone of the stuffing, marrying beautifully with the rice and nuts.

Step 4: Combine the Filling

Bring together the cooked rice, sautéed vegetables, dried cranberries, pepitas, chopped walnuts, fresh parsley, and a splash of maple syrup. Stir everything thoroughly, tasting and adjusting seasoning as needed — balancing sweet, savory, and herbaceous notes is the secret to an irresistibly delicious stuffing.

Step 5: Stuff and Bake the Squash

Remove the roasted acorn squash from the oven, flipping each half carefully so the inside is facing up. Scoop your vibrant filling into each cavity, heaping it generously. Don’t worry if you have leftover filling; it’s a delightful treat on its own. Pop the stuffed squash back in the oven for an additional 15 minutes. This final bake melds the flavors and softens the squash to perfect tenderness.

Step 6: Prepare the Tahini Sauce

While the squashes finish baking, whisk together olive oil, tahini, apple cider vinegar, maple syrup, water, salt, and cracked pepper in a small bowl. Taste and adjust the water to create a smooth, drizzle-able sauce that brings a creamy, tangy contrast to the warm filling—this sauce is magic on every bite.

How to Serve Vegan Stuffed Acorn Squash with Cranberries, Nuts, and Herb-Infused Rice Recipe

Four round halves of roasted acorn squash with dark green skin and bright orange-yellow flesh sit on a tray with a white marbled texture. Each squash half is filled with a mixed rice stuffing that has varied colors including light brown, dark brown, and green from herbs and vegetables, topped with melted light beige cheese that spreads unevenly over the rice. Small bits of green herbs are sprinkled on top of everything for a fresh look. The squash halves show a slightly grilled texture on the edges of the orange flesh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten your serving platter by sprinkling extra fresh parsley over the finished dish. For a festive touch, add a few whole pepitas or cranberries on top to echo the flavors inside. This invites not only an appealing look but additional texture and bursts of flavor with every forkful.

Side Dishes

This hearty vegan main pairs beautifully with crisp green salads, roasted root vegetables, or a tangy coleslaw to balance the richness. Lightly steamed greens like kale or Swiss chard with lemon work wonderfully to freshen and round out your plate.

Creative Ways to Present

Serve each acorn squash half on rustic wooden boards or colorful ceramic plates to add an earthy, inviting vibe to your meal. You can also hollow out and roast extra shells to serve as charming edible bowls for side salads, making your table look festive and thoughtful.

Make Ahead and Storage

Storing Leftovers

Allow the stuffed squashes to cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days, making it easy to enjoy a wholesome meal anytime during the week.

Freezing

This recipe freezes beautifully. Place individual squash halves in freezer-safe containers after cooling. They will keep well for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

Warm your leftovers gently in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through. To keep the squash moist, cover loosely with foil. You can also reheat in the microwave, though oven warming helps maintain a delightful texture.

FAQs

Can I use a different type of rice for this recipe?

Absolutely! While wild rice adds a wonderful chewy texture and nutty flavor, you can substitute with brown rice, quinoa, or even a mix of grains. Just adjust cooking times accordingly to ensure the grains are tender.

Is there a way to make this recipe nut-free?

Yes! Simply omit the walnuts and pepitas, and substitute with seeds like sunflower seeds or additional pepitas if tolerated. This keeps the crunch and nutrition without compromising flavor.

Can I prepare the stuffing in advance?

Definitely. You can cook the rice, sauté the vegetables, and mix the stuffing a day ahead. Store it in the refrigerator until you’re ready to stuff and bake the squash. This makes for quick assembly when you’re ready to eat.

What can I use instead of tahini for the sauce?

If you’re not a fan of tahini, try using cashew cream, almond butter, or even a smooth sunflower seed butter. Each will bring a creamy richness, though the flavor profile will vary slightly.

Can this recipe be doubled for a larger crowd?

Yes, this recipe scales up wonderfully. Just roast more acorn squash halves and make extra filling. Keep in mind you might need to use multiple baking sheets or batches depending on oven size.

Final Thoughts

There’s something truly special about the way this Vegan Stuffed Acorn Squash with Cranberries, Nuts, and Herb-Infused Rice Recipe brings together comfort and elegance in such a nourishing way. Whether you’re cooking for a cozy family dinner or impressing guests with seasonal flair, this dish has a heartwarming charm that invites everyone to gather around and savor every bite. Give it a try soon—you might just find your new favorite fall meal.

Vegan Stuffed Acorn Squash with Cranberries, Nuts, and Herb-Infused Rice Recipe