Wild Rice and Morel Mushroom Stuffed Acorn Squash

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 recipe, ready in about 70 minutes, pairs acorn squash, wild rice, 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Gently spoon rice mixture into roasted acorn squash halves, mounding slightly. Return to oven for 10 minutes to warm through. Serve immediately.