Herb-Infused Baked Stuffed Acorn Squash
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 (vegetarian, gluten-free) ready in about 70 minutes pairs small, halved and seeded acorn squash, olive oil, cooked 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 a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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
Instructions
- 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.
- 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.
- Step 3: Flip squash halves cut-side up and fill each with 1/2 cup wild rice mixture.
- Step 4: Bake for 25 minutes until squash is tender and filling is golden at edges.
Frequently asked questions
How long does Herb-Infused Baked Stuffed Acorn Squash take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Baked Stuffed Acorn Squash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Herb-Infused Baked Stuffed Acorn Squash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Baked Stuffed Acorn Squash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Baked Stuffed Acorn Squash vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So delicious, my family loved it.
- ★★★★★
Made this for my in-laws, and they were amazed by the flavors.
- ★★★★★
Loved it! The herbs really elevated the squash.
