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Beaujolais Wine: A Foodie's Dream

Roasted Stuffed Acorn Squash

Course Side Dish
Servings 4
Author adapted from Martha Stewart


  • 2 1 lb. each acorn squash, halved and seeded trim bottom if needed to lie flat
  • salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 lb shiitake mushrooms, sliced
  • 2 large shallots, diced
  • 2 teaspoons fresh thyme leaves
  • 1/3 cup dried cranberries
  • 1 cup wild rice blend I used Lundberg Wild Blend Rice
  • ~1-3/4 cups low sodium chicken broth
  • 1/2 cup Parmesan cheese, grated


  • Preheat oven to 450 F. Line a baking sheet with parchment paper. Season both squash halves with salt and pepper, drizzle with 1 tablespoon olive oil and place cut side down on baking sheet. Cover tightly with foil and roast for about 35 minutes or until tender when pierced with a paring knife.
  • Cook the wild rice blend according to package directions in chicken broth.
  • In the meantime, in a large frying pan, heat 2 tablespoons of olive oil over medium high heat. Add the shiitake mushrooms, onion, thyme, dried cranberries, and season with salt and pepper. Saute for about 8-10  minutes. Remove from heat.
  • When the rice is cooked, add to the mushroom mixture and combine.
  • When squash is cooked, remove from the oven and turn oven to broiler.  Scoop out 2 tablespoons from each squash half and stir into the rice mushroom mixture.  Adjust for taste with salt and pepper. 
  • Spoon the rice mushroom mixture into the squash halves and top with grated Parmesan cheese. Broil for about 2 minutes or until cheese is melted.