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This acorn squash is cooked until tender and sweet, and covered in a wild rice stuffing with pistachio and feta. It’s perfect for entertaining!

Roasted Acorn Squash with Wild Rice Pistachio Stuffing | A Couple Cooks

Creating this acorn squash recipe

Alex and I made this recipe as vegetarian Thanksgiving main dish. It would work for a wintery dinner party or Christmas dinner as well, accessorized with fall and winter side dishes. We love to focus our holiday cooking around seasonal, local whole foods, with meatless, gluten-free and naturally-sweet options.

In our Thanksgiving menus, we work for healthy fall recipes that are suitable for a family with a wide variety of dietary needs. On a day known for over-eating rich foods, it’s possible to eat foods that are packed with flavor, nutritious, and leave you full of energy, instead of the usual post-meal daze.

A nice thing about this entree is that it works for any autumn or winter meal, be it Thanksgiving or not. We’ve roasted up some sweet acorn squash and topped it with nutty, chewy wild rice, crunchy pistachios, and salty feta cheese. It’s savory, filling, and full of flavor. Though we have a few roasted acorn squash recipe, this newest is a clear favorite.

How to roast acorn squash

If you’ve never roasted an acorn squash before, don’t fret! Roasted squash is incredibly simple and it’s easy to tell when it’s finished cooking. To make roasted acorn squash, you first need to halve the squash using a very sharp knife and then scoop out the seeds. Then cut the acorn squash into quarters and drizzle with olive oil. Place the squash onto a parchment paper-lined baking tray (parchment paper is a must! It makes for easy cleanup) and sprinkle with salt and pepper.

Roast the acorn squash for about 40 minutes, or until the squash wedges are fork tender. The edges will turn slightly brown in the oven and the squash should smell slightly nutty as well. Once you’ve roasted the acorn squash, you simply have to top it with the wild rice stuffing and dig in!

Looking for fall recipes?

Here are a few of our favorite fall recipes on A Couple Cooks:

Did you make this recipe?

If you make this roasted acorn squash with wild rice pistachio stuffing, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.

This recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta.

Roasted Acorn Squash with Wild Rice Pistachio Stuffing | A Couple Cooks
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Acorn Squash with Wild Rice Stuffing

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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x
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This roasted acorn squash is cooked until tender and sweet, and covered in a wild rice stuffing with pistachio and feta. It’s perfect for entertaining!


  • 1 ½ cups uncooked wild rice
  • 2 teaspoons kosher salt, divided
  • 4 acorn squash
  • 3 cloves garlic
  • 1 shallot
  • 1 bunch kale
  • 3 ½ tablespoons olive oil, divided
  • Fresh ground black pepper
  • ⅓ cup pistachios, chopped
  • 4 ounces crumbled feta cheese


  1. Pre-heat oven to 450°F.
  2. In a medium pot, combine the wild rice, 3 ½ cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 45 to 50 minutes until tender. Let sit for 10 minutes before draining any extra liquid.
  3. Meanwhile, chop each of the acorn squash in half and then into quarters. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
  4. While the squash roasts, mince the garlic and the shallot. Cut the kale into thin strips. In a large skillet, heat 1 ½ tablespoons olive oil; add garlic and shallot and sauté for 2 to 3 minutes until the shallots are soft. Then add the kale and sauté for 2 to 3 additional minutes until the kale is tender and bright green. Turn off the heat and stir in the rice, 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Taste, and adjust seasonings if desired.
  5. Chop the pistachios.
  6. To serve, place the squash quarters on a plate. Top with wild rice stuffing, then sprinkle with feta cheese and pistachios. (Alternatively, feta and pistachios can be mixed into the wild rice stuffing).
  • Category: Main Dish
  • Method: Roasted
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Desire Carey says:

    This was so delicious. My husband and I loved this dish and will at it to our fall recipes.

  2. Cindy says:

    So – about how much (measured) kale should I be thinking to add?

    1. Sonja says:

      Hi Cindy! The exact cup measurements shouldn’t matter here, as long as you use one bunch. About 4 packed cups should be sufficient.

  3. Henrietta says:

    I want to add my voice to the chorus of praise. A nice alternative to the usual sweet toppings on acorn squash and much more of a main dish meal. I’m thrilled to find healthier, tasty meals that my husband also likes. This passed the test with flying colors.

  4. Anon says:

    Made this yesterday and it was fantastic! Way better than the sum of its parts. Didn’t have kale or wild rice so substituted brown rice and added pomegranate seeds. So tasty. Thank you for a great recipe (:

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