Explore this recipe
Category
Cuisine
Required Equipment
- Sheet pan
- Saucepan with lid
- Large skillet
- Mixing bowl
- Microplane
Utilized Devices
Cooking Techniques
- roasting
- simmering
- sauteing
- stuffing
Ingredients
- 900 gAcorn squash — halved and seeded
- 30 mlOlive oil — divided
- 9 gKosher salt — divided
- 1 gFreshly ground black pepper
- 185 gWild rice blend — rinsed
- 720 mlVegetable broth
- 28 gUnsalted butter
- 60 gShallot — finely chopped
- 120 gCelery — finely chopped
- 225 gCremini mushrooms — chopped
- 9 gGarlic — minced
- 140 gCooked chestnuts — roughly chopped
- 70 gDried cranberries
- 40 gToasted pecans — chopped
- 6 gFresh sage — chopped
- 2 gFresh thyme leaves — chopped
- 15 mlBalsamic vinegar
- 5 gDijon mustard — optional
- 2 gLemon zest
- 25 gGrated Parmesan — optional
- 8 gParsley — chopped, for serving
Instructions
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.
Flip the squash cut-side up and roast until very tender at the edges, 10 to 15 minutes more. Leave the oven on.
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.
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.
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.
Add the chestnuts, cranberries, pecans, sage, and thyme and cook 1 minute. Stir in the balsamic vinegar and Dijon (if using).
Fold in the cooked wild rice, lemon zest, and Parmesan (if using). Taste and season with the remaining 1/2 teaspoon salt if needed.
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.
Chef Tips
- ⭐For the deepest flavor, let the mushrooms brown fully before stirring—this concentrates their umami and keeps the filling from turning wet.
- ⭐Cook the wild rice up to 2 days ahead and refrigerate; warm it in the skillet with a splash of broth before mixing.
- ⭐To make it vegan, use olive oil instead of butter and skip the Parmesan or use a plant-based alternative.
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Nutritional Highlights
- ✓Wild rice and squash provide fiber for a satisfying holiday main
- ✓Chestnuts add a rich, classic Christmas flavor without meat
- ✓Naturally gluten-free centerpiece dish
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (pecans)
- Contains dairy if using butter and Parmesan
FAQ
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.
Nutrition
| Calories | 520 |
| Protein | 13 g |
| Carbs | 72 g |
| Fat | 22 g |