Stuffed Acorn Squash

vegan | gluten-free

"Roasted acorn squash is filled with delicious wild rice and cranberry stuffing and baked to perfection."

- Debra Klein


Acorn squash, fennel, onion, celery, cranberries, wild rice, garlic fresh sage and apples.

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Halve the acorn squash. Scoop out the seeds and strings. Cut a sliver off the back so it will sit flat.

Prep Squash

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Place squash halves in baking dish. Drizzle with olive oil, salt and pepper and bake in preheated 400 degree oven for 40 minutes.

Bake Squash


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Dice fennel, onion, celery, apple. Mince garlic and roughly chop sage.

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Saute chopped onion with celery, fennel, salt and black pepper.

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Mash and Mix

Add cranberries, apple and garlic.  Use 1/4 cup broth or water to cook as cranberries pop and soften.

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 Finish Stuffing

Turn off heat and stir in cooked rice and chopped sage.

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 Stuff Squash

Fill baked squash halves with wild rice and cranberry stuffing.

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Easy Mashed Acorn Squash Recipe