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Dinner / American

Chestnut & Sage Wild Rice Stuffed Acorn Squash

Roasted acorn squash halves filled with herby wild rice, mushrooms, chestnuts, and tart cranberries—an easy gluten-free Christmas centerpiece.

VegetarianGluten Free

By Vegetarian Recipes Kitchen · Updated

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Roasted acorn squash halves stuffed with wild rice, mushrooms, and chestnuts
Illustrative food photography. See our editorial policy.
Prep
25 minutes
Cook
55 minutes
Total
1 hour 20 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Contains milk. Check dairy and cheese product labels.
  • Contains tree nuts, including any nut milk or nut butter listed.
  • Contains celery.
  • Contains mustard.
  • Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
  • Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Heat the oven to 425°F (220°C). Brush the cut sides of the squash with 1 tablespoon of the olive oil and season with 1 teaspoon of the salt and the black pepper. Place cut-side down on a sheet pan and roast 25 minutes.

  2. Flip the squash cut-side up and roast until very tender at the edges, 10 to 15 minutes more. Leave the oven on.

    Chestnut & Sage Wild Rice Stuffed Acorn Squash: Flip the squash cut-side up and roast until very tender at the edges, 10 to 15 minutes more

  3. Meanwhile, combine the wild rice and vegetable broth in a saucepan. Bring to a boil, cover, reduce to a steady simmer, and cook until the rice is tender, 40 to 45 minutes. Drain any excess liquid and fluff. Wild rice blends vary: taste a grain for tenderness and follow the packet if it needs longer or more liquid.

    Chestnut & Sage Wild Rice Stuffed Acorn Squash: Meanwhile, combine the wild rice and vegetable broth in a saucepan

  4. Warm the butter and remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the shallot and celery with a pinch of salt until softened, 4 to 5 minutes.

  5. Add the mushrooms and cook, stirring occasionally, until deeply browned and their moisture has cooked off, 8 to 10 minutes. Stir in the garlic for 30 seconds.

  6. Add the chestnuts, cranberries, pecans, sage, and thyme and cook 1 minute. Stir in the balsamic vinegar and Dijon (if using).

  7. Fold in the cooked wild rice, lemon zest, and vegetarian Italian-style hard cheese (if using). Taste and season with the remaining 1/2 teaspoon salt if needed.

  8. Mound the filling into the roasted squash halves and return to the oven for 8 to 10 minutes to warm through. Finish with parsley and serve hot.

0 of 8 steps complete

A little kitchen know-how

  • For the deepest flavor, let the mushrooms brown fully before stirring—this concentrates their umami and keeps the filling from turning wet.
  • Cook the rice no more than 1 day ahead. Cool promptly, ideally within 1 hour, and refrigerate; reheat only once until steaming hot before mixing.
  • To make it vegan, use olive oil instead of butter and skip the vegetarian Italian-style hard cheese or use a plant-based alternative.

Make it yours & keep it well

Omit the optional cheese and use olive oil in place of butter for a dairy-free filling; check the stock.

Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours, or freeze promptly for longer storage. Reheat only once until steaming hot throughout. Chill the rice filling and squash separately where practical; add fresh parsley after reheating.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Estimated nutrition per serving

520 kcal · Protein 13 g · Carbohydrates 72 g · Fat 22 g

Approximate figures; brands, portions and substitutions change the result.

Good things to know

Can I prep these ahead for Christmas dinner?

Yes. Roast the squash and make the filling up to 1 day ahead, refrigerate separately, then stuff and bake 15 minutes at 375°F (190°C) until hot.

What can I use instead of acorn squash?

Delicata or small kabocha squash works well—adjust roasting time based on size and tenderness.

How do I stop the filling becoming wet?

Brown the mushrooms until their released liquid evaporates. Drain excess rice liquid before mixing; the filling should be moist without pooling broth.

Keep the good food coming.

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