Comments on: Stuffed Acorn Squash

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Tue, 20 Oct 2026 17:16:34 +0000

In reply to Sherry. I'm so glad it was a hit, Sherry!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Tue, 20 Oct 2026 16:10:17 +0000

In reply to Vanessa. Love the idea of roasting the apples, Vanessa! I'm so glad you enjoyed the recipe.

By: Vanessa

Vanessa — Sun, 18 Oct 2026 15:17:11 +0000

This was a WONDERFUL recipe, the only thing I did differently was that I also roasted the apples with the onions. Beautiful way to welcome Autumn!

By: Sherry

Sherry — Tue, 13 Oct 2026 00:43:27 +0000

Made this recipe as a side dish for Thanksgiving dinner and as a main course for a vegan relative (minus the feta cheese) Was absolutely delicious! Everyone was asking for the recipe.
Will definitely make this part of our Hearty Fall suppers.
* the sauce was perfect, and delicious as well*

By: Anonymous eater

Anonymous eater — Wed, 16 Sep 2026 01:51:52 +0000

Good thing i had cherry bbq sauce. That dressing does not go with the protein. The meal is great, a really good add to any fall table. Working on a better dressing. Maybe lemon sage or lemon basil.

By: Sophia

Sophia — Mon, 08 Dec 2025 01:23:13 +0000

A really great recipe! we made this for the holidays and really enjoyed the filling(though did not add pepitas or feta). For the dressing, we opted use a little less vinegar and no additional olive oil (since we oven roasted the vegetables with a decent amount of oil). For a larger batch of mushrooms, we drained the liquid from the tray after ~20 minutes and mixed it back into the filling at the end(is a little wet, but soaks into the rice). To prepare ahead before mixing, we also soaked the cut apple in salted water to reduce oxidation.

By: Heather McIntosh

Heather McIntosh — Wed, 03 Dec 2025 19:44:03 +0000

Do you think this can be frozen and reheated? Thanks!

By: Dee's Nuts

Dee's Nuts — Tue, 11 Nov 2025 15:44:32 +0000

This recipe is absolutely gorgeous, I love how the tender squash halves cradle the hearty wild-rice filling and you’ve beautifully balanced the sweet apples, mushrooms, pecans and dressing in such a cozy way. I’m already planning to make this for our upcoming dinner and mention it while hunting for cyber monday deals to stock up on the pantry ingredients because a dish like this deserves the best. Thanks for sharing such a warm and seasonal crowd-pleaser!

By: Julia

Julia — Mon, 10 Nov 2025 09:02:58 +0000

This was the perfect fall dish! And so many nutrients packed in. I used walnuts since I didn’t have pecans and brown rice. Delicious!

By: Charity

Charity — Mon, 10 Nov 2025 01:09:26 +0000

What a vibrant and welcoming fall dish! I love how your Stuffed Acorn Squash recipe pulls in the season’s best — tender acorn squash, nutty wild rice, crisp apples, rich mushrooms, toasted pecans and pepitas, a tangy dressing and fresh sage — it strikes exactly the cozy-but-fresh balance I look for at this time of year.

As someone working with the mission-driven site http://www.TheFreeFood.com, I really appreciate how your recipe makes plant-forward eating feel both impressive and accessible — perfect for community potlucks, volunteer dinners or sharing with neighbours during fall events. Thanks for shining a spotlight on a dish that’s equally nourishing, seasonal and share-worthy!