Herb-Infused Baked Stuffed Acorn Squash

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Mini acorn squashes roasted with a blend of fresh herbs and wild rice, offering a compact, elegant side for small gatherings. This American-inspired Thanksgiving recipe (vegetarian, gluten-free), ready in about 70 minutes, pairs acorn squash, olive oil, wild rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 small, halved and seeded acorn squash
• 2 tbsp olive oil
• 1/2 cup, cooked wild rice
• 1/4 cup dried cranberries
• 1/4 cup, chopped walnuts
• 2 tbsp, leaves only fresh thyme
• 1 tbsp, chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable broth

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Place acorn squash halves cut-side down on a baking sheet and bake for 20 minutes until slightly tender.
2. Step 2: In a medium bowl, combine cooked wild rice, dried cranberries, chopped walnuts, fresh thyme, fresh rosemary, salt, and black pepper. Drizzle with 2 tbsp vegetable broth and toss to moisten evenly.
3. Step 3: Flip squash halves cut-side up and fill each with 1/2 cup wild rice mixture.
4. Step 4: Bake for 25 minutes until squash is tender and filling is golden at edges.