Maple-Glazed Stuffed Acorn Squash

Best Maple-Glazed Stuffed Acorn Squash Recipe – A Cozy Vegetarian Fall Favorite

This maple-glazed stuffed acorn squash is everything you want in a fall dinner: sweet, savory, hearty, and absolutely stunning on the plate. With a nutty wild rice stuffing, pops of tart cranberry, and a drizzle of warm maple glaze, it’s a vegetarian dish that feels cozy, satisfying, and celebratory.

If you’re looking for an impressive but easy holiday centerpiece or a comforting weeknight meal, this recipe answers all your cravings for seasonal flavor with none of the fuss.

Inspiration

This dish was born out of a love for fall flavors and a desire to make something that felt special, nourishing, and simple enough to prepare without stress. I wanted a recipe that could be made ahead for holiday dinners but also stand alone as a weeknight main. Roasted acorn squash, with its sweet flavor and elegant shape, makes the perfect vessel for stuffing, and the maple-balsamic glaze gives it a gorgeous caramelized finish. Every bite is layered with flavor and texture.

Why You’ll Love It

• Perfectly balanced sweet and savory flavors in every bite
• Nutrient-rich and naturally vegetarian with easy vegan swaps
• Gorgeous enough for a holiday table, simple enough for weeknight meals
• Make-ahead friendly and freezer-safe for smart meal prep

Quick Grocery List

For the Acorn Squash:

• Acorn squash
• Olive oil
• Salt and black pepper

For the Maple Glaze:

• Pure maple syrup
• Balsamic vinegar
• Melted butter (or vegan butter)
• Ground cinnamon
• Ground nutmeg

For the Stuffing:

• Wild rice (or wild/brown rice blend)
• Chickpeas
• Dried cranberries
• Pecans
• Red onion
• Garlic
• Olive oil
• Dried thyme
• Salt and black pepper

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

• Prep: 20 minutes
• Cook: 45 minutes
• Total: 1 hour 5 minutes

Equipment Checklist:

• Baking sheet
• Parchment paper
• Small mixing bowl
• Basting brush
• Large skillet
• Knife and cutting board
• Measuring cups and spoons

Dietary Adjustments:

• Vegan: Use vegan butter in the glaze
• Gluten-Free: This recipe is naturally gluten-free
• Nut-Free: Replace pecans with pumpkin seeds or omit entirely

Serving Size:

• Serves 4 as a main dish

General Notes

Choose acorn squash that feels heavy for its size and has firm, dark green skin. Letting the squash roast cut-side down first helps it soften evenly before flipping and glazing. Wild rice adds a hearty bite, while cranberries and pecans offer tang and crunch that complement the maple glaze.

Substitutions

• Maple syrup: Agave or honey work as sweet alternatives
• Pecans: Use walnuts, almonds, or sunflower seeds
• Chickpeas: Swap in black beans, lentils, or white beans
• Butter: Coconut oil or vegan butter keeps it dairy-free

Variations

• Add crumbled feta or goat cheese to the stuffing for creaminess
• Stir in sautéed mushrooms or kale for added texture and depth
• Use quinoa, bulgur, or farro instead of wild rice

Let’s Get Cooking

Pro Tips for Step 1: Prepare the Squash

• Use a sharp knife to safely halve the squash—rock it gently if needed
• Don’t skip seasoning the inside with salt and pepper for extra flavor
• Roast cut-side down to start so it caramelizes before glazing

Pro Tips for Step 2: Maple Glaze

• Mix glaze while the squash roasts so it’s ready for brushing
• Brush generously, but don’t pool glaze—a light coating helps prevent burning
• Save extra glaze for drizzling when serving

Pro Tips for Step 3: Stuffing

• Cook stuffing components while squash roasts to save time
• Sauté onion and garlic first for a mellow, sweet-savory base
• Toast pecans in a dry pan for more flavor before mixing in

Pro Tips for Step 4: Assembly

• Spoon stuffing into squash gently so it mounds without spilling
• Finish with a little extra glaze or sprinkle of herbs for a beautiful presentation

Art Of: Roasting and Stuffing Acorn Squash

Stuffed acorn squash is more than just a pretty plate—it’s a clever way to use seasonal produce as both vessel and main component. Roasting the squash brings out its natural sugars, and stuffing it with a hearty mix of grains, legumes, and fruit creates a complete meal. The key is to balance moisture and texture in the stuffing so it complements, not overwhelms, the soft roasted squash.

Tips and Variations

• Add a pinch of cayenne or chili flakes to the glaze for heat
• Garnish with fresh thyme or rosemary for aromatic flair
• Use small squash and serve one per person for an elegant presentation
• Drizzle with tahini or vegan yogurt sauce for extra richness

Nutrition Breakdown (Per Serving)

• Calories (360): Satisfying and hearty, perfect for a vegetarian main
• Carbohydrates (52g): Mostly from whole grains and vegetables
• Cholesterol (0mg): Completely cholesterol-free if using vegan ingredients
• Fat (14g): Healthy fats from olive oil, nuts, and optional butter
• Fiber (8g): High fiber keeps you full and supports digestion
• Protein (7g): Chickpeas and wild rice provide plant-based protein
• Saturated Fat (2g): Lower if you use vegan butter or coconut oil
• Sodium (180mg): Moderate—adjust salt to taste
• Sugar (13g): Natural sweetness from maple and cranberries
• Trans Fat (0g): Zero trans fats
• Unsaturated Fat (11g): Mostly heart-healthy fats from olive oil and nuts

Storing and Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Microwave for 2–3 minutes or bake at 350°F for 15 minutes until heated through.

Freezing: Wrap tightly in foil and freeze for up to 2 months. Reheat from frozen at 375°F until hot in the center (30–40 minutes).

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: Absolutely! Assemble the squash up to a day in advance and reheat when ready to serve.

Q: Can I freeze stuffed squash?
A: Yes. Freeze cooked squash in portions and reheat in the oven for best results.

Q: Is this recipe vegan?
A: It can be! Use vegan butter or coconut oil in the glaze and skip cheese if adding any.

Q: Can I use a different grain in the stuffing?
A: Definitely. Quinoa, farro, or couscous all work well here.

Q: What should I serve with stuffed squash?
A: A simple green salad or bowl of soup rounds out the meal beautifully.

Engage and Share

If you try this Maple-Glazed Stuffed Acorn Squash recipe, I’d love to hear how it turned out! Leave a comment below, give it a rating, or tag your dish @SpatulaDaddy on social. For more fall-inspired dinners, check out my Creamy Avocado Risotto or Sweet and Sour Jackfruit Stir-Fry next.