Wild Rice and Morel Mushroom Stuffed Acorn Squash
A hearty vegetarian dish featuring locally foraged morel mushrooms and wild rice roasted inside sweet acorn squash, finished with a maple-thyme glaze. This vegetarian ready in about 70 minutes pairs medium acorn squash, wild rice, cleaned and chopped morel mushrooms 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium acorn squash
- 1 cup wild rice
- 1 cup, cleaned and chopped morel mushrooms
- 1/2 cup, finely diced onion
- 2 cloves, minced garlic
- 1 1/2 cups vegetable broth
- 1 tbsp maple syrup
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Cut acorn squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tbsp olive oil. Place cut-side down on a parchment-lined baking sheet and roast for 30 minutes until tender.
- Step 2: While squash roasts, cook wild rice in 1 1/2 cups vegetable broth according to package directions until fluffy, about 45 minutes. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until soft and golden.
- Step 3: Add morel mushrooms to skillet, stirring for 3 minutes until they release moisture and begin to brown. Stir in cooked wild rice, maple syrup, thyme, salt, and black pepper. Cook for 2 minutes until heated through and fragrant.
- Step 4: Gently spoon rice mixture into roasted acorn squash halves, mounding slightly. Return to oven for 10 minutes to warm through. Serve immediately.
Frequently asked questions
How long does Wild Rice and Morel Mushroom 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 Wild Rice and Morel Mushroom 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 medium acorn squash from drying out.
Can I substitute ingredients in Wild Rice and Morel Mushroom 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 Wild Rice and Morel Mushroom 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.
What should I serve with Wild Rice and Morel Mushroom Stuffed Acorn Squash?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
