Cooking Techniques
PanPotPlates
Vegan Lentil and Wild Rice Stuffed Acorn Squash
By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 12, 2026 · Updated May 11, 2026
American-Inspired
90 mins
veganglutenfreedairyfreeonepotfamily-friendlyhealthyseasonaleasybudget-friendlymealprepslowcookerfall recipeswinter recipes
Vegan Lentil and Wild Rice Stuffed Acorn Squash is a practical PanPotPlates recipe built for dependable weeknight cooking.
Prep
20 min
Cook
70 min
Total
90 min
Servings
4
Difficulty
easy
Cuisine
American-Inspired
Ingredients
Servings
4
- 2 medium acorn squashes (about 3 pounds total), halved and seeded
- 1 cup dried green or brown lentils, rinsed and drained
- 3/4 cup wild rice blend, rinsed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 3/4 cups low-sodium vegetable broth, divided
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt, divided
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Red pepper flakes (optional, for a bit of heat)
Instructions
-
Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a parchment-lined baking sheet. Roast for 30-35 minutes, or until tender when pierced with a fork.
-
While the squash roasts, heat olive oil in a medium skillet over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-7 minutes.
-
Add garlic, dried thyme, sage, smoked paprika, 1/4 teaspoon salt, and black pepper to the skillet. Cook for another minute until fragrant.
-
In a large saucepan or deep skillet, combine rinsed lentils, wild rice, 1 1/2 cups vegetable broth, and the sautéed vegetable mixture. Bring to a boil, then reduce heat to low and simmer, covered, for 35-40 minutes or until lentils and rice are tender and liquid is absorbed. Add the remaining 1/4 cup broth if needed to prevent drying.
-
Season the mixture with additional salt and pepper to taste.
-
Scoop a generous amount of the lentil and wild rice filling into each roasted acorn squash half, packing lightly.
-
Arrange the stuffed squash halves in a baking dish. Cover loosely with foil and bake at 350°F (175°C) for 15 minutes to meld flavors and heat through.
-
Optional: Garnish with chopped fresh parsley and a pinch of red pepper flakes before serving.
-
Slow Cooker Variation: After sautéing the vegetables, transfer all ingredients except the squash to a slow cooker. Cook on low for 4-5 hours, or until lentils and rice are tender. Roast the squash separately as directed and stuff just before serving.
Tips
Pan Or Pot Required
This Vegan Lentil and Wild Rice Stuffed Acorn Squash recipe falls under the Casseroles category with a focus on slow cooker and one-pot cooking methods.
Cookware Size Guidance
and Wild Rice Stuffed Acorn Squash: Medium to Large Saucepan or Deep Skillet (3 to 4 quarts): Provides enough space to combine lentils, wild rice, sautéed vegetables, and broth without overcrowding, ensuring even cooking.
Cookware Swap Guidance
serve the integrity and convenience of this vegan casserole recipe: Roasting Squash: Instead of a baking sheet, use any rimmed oven-safe dish like a roasting pan or casserole dish to catch juices and ensure even roasting.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
Frequently Asked Questions
- Can I make Vegan Lentil and Wild Rice Stuffed Acorn Squash ahead?
- Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
- What cookware works best?
- Use a oven-safe skillet or casserole dish and avoid crowding so the recipe cooks evenly.
- How do I know it is done?
- Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.
To accommodate dietary preferences or ingredient availability, here are recommended substitutions for this vegan, gluten-free, and dairy-free stuffed squash recipe:
- Acorn Squash: Swap with butternut or kabocha squash for similar sweetness and texture.
- Lentils: Use red lentils for a softer, quicker-cooking filling, or canned lentils for convenience (reduce added broth accordingly).
- Wild Rice Blend: Substitute with quinoa or brown rice, noting that cooking times and liquid ratios may vary.
- Vegetable Broth: Mushroom broth, seasoned water, or homemade stock work well as alternatives.
- Olive Oil: Replace with avocado oil, grapeseed oil, or other neutral oils for sautéing.
- Dried Herbs (thyme, sage): Use fresh herbs at triple the dried amount or substitute with Italian seasoning.
- Smoked Paprika: Use regular paprika for mild flavor or chipotle powder to add smoky heat.
Storage and Reheating
Cool Vegan Lentil and Wild Rice Stuffed Acorn Squash before storing. Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.
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