This Wild Rice Stuffed Acorn Squash is roasted with a maple glaze for caramelized sweetness and filled with a hearty blend of wild rice, sautéed pears, celery, carrots, fresh sage, thyme, walnuts, and dried cranberries. Finished with a crunchy herb panko topping, pomegranate seeds, and a drizzle of balsamic glaze, it’s a stunning vegan main dish for holidays or special dinners.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner, Main Course, Vegan
Cuisine Mediterranean
Servings 4
Calories 380 kcal
For the Roasted Acorn Squash
- 2 acorn squash halved and seeds removed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Pinch of salt and pepper
For the Wild Rice Filling
- 1 cup cooked wild rice or a wild rice blend
- 1 ripe pear diced
- 1 celery stalk diced
- 1 small carrot diced
- 2 tbsp olive oil
- 1 tbsp fresh sage chopped
- ½ tsp dried thyme
- ¼ cup walnuts chopped
- 2 tbsp dried cranberries
- Salt and pepper to taste
For the Topping & Garnish
- ¼ cup panko breadcrumbs or gluten-free option
- 1 tsp olive oil
- ½ tsp dried herbs sage or thyme
- 2 tbsp pomegranate seeds
- 2 tbsp balsamic glaze
Step 1: Roast the Squash
Preheat oven to 200°C (400°F).
Brush squash halves with olive oil and maple syrup, then season with salt and pepper.
Place cut side down on a baking sheet and roast for 35–40 minutes, until tender and caramelized.
Step 2: Make the Wild Rice Filling
While squash roasts, cook wild rice according to package instructions.
Heat olive oil in a skillet over medium heat.
Add celery and carrot; sauté for 3–4 minutes until softened.
Stir in pear, sage, and thyme; cook another 2–3 minutes.
Add cooked wild rice, walnuts, and dried cranberries. Season with salt and pepper.
Step 3: Prepare the Herb Panko Topping
Mix panko breadcrumbs, olive oil, and dried herbs in a small bowl.
Toast lightly in a dry skillet or oven until golden and crisp.
Step 4: Assemble & Finish
Flip roasted squash halves cut side up. Fill generously with wild rice mixture.
Sprinkle with herb-infused panko crumbs.
Garnish with pomegranate seeds for color and freshness.
Drizzle with balsamic glaze just before serving for an elegant touch.
- Make Ahead: Roast squash and cook rice a day ahead; assemble and reheat before serving.
- Nut-Free Option: Replace walnuts with sunflower seeds or omit.
- Flavor Twist: Add a splash of white wine or apple cider vinegar to the filling for brightness.
- Storage: Keeps well in the fridge for 2–3 days; reheat before serving.
Keyword balsamic glazed squash, healthy stuffed squash, pear sage stuffing, plant-based fall recipes, savory sweet vegan recipes, stuffed acorn squash recipe, vegan Christmas centerpiece, vegan holiday main dish, vegan Thanksgiving recipe, wild rice stuffed squash