Stuffed Acorn Squash with Wheat Berries & Herbs

Created by Laura Wright
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Stuffed squash with wheat berries and herbs is a hearty and classic plant-based holiday main. Perfect for Thanksgiving or the Winter holidays.

Two images show a stuffed half of an acorn squash. The squash is filled with a wheat berry stuffing.

Okay, this stuffed acorn squash that I’m about to lay on you here is a bit… Thanksgiving-y. I know that it’s so far away and it’s still summery in spots and you don’t even wanna think about telling the same stories to your relatives over and over… But! This dish is definitely appropriate for everyday celebrating. And it’s pretty easy! It just takes a teeny bit of planning.

But back to Thanksgiving. I love the sincere appreciation of harvest time and how it brings people together. It’s pretty special. We’re at a peak time where I live: all kinds of squash and vegetables and fruits are available. I’m so thankful for it all. It’s been brisk and mostly grey and well… I wanted to eat some squash. Stuffed with delicious and maybe just slightly festive things. Not too festive, just a little bit. A taste even.

So I made a stuffing for some garlic-roasted acorn squash with wheat berries, a few veggies, some herbs, spices, dried fruit and toasted nuts. There’s a lot of flexibility with this recipe though! You can use any kind of rice, farro, millet, different vegetables and spices, leave out the dried fruit, maybe add some chopped olives etc; whatever you fancy. I was going for that sage-y, hearty, traditional stuffing-flavour thing and it worked out beautifully.

Hope you love this stuffed acorn squash recipe! More stuffed squash options: stuffed squash with quinoa & broccoli rabe and stuffed spaghetti squash with chickpeas and garlicky arugula cream.

Stuffed Acorn Squash with Wheat Berries & Herbs

Stuffed squash with wheat berries and herbs is a hearty and classic plant-based holiday main. Perfect for Thanksgiving or the Winter holidays.
No ratings yet
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings 2



  • 1 acorn squash
  • 2 cloves garlic, lightly smashed
  • sea salt and ground black pepper, to taste

Wheat Berry Stuffing

  • ½ cup wheat berries, soaked for at least 2 hours
  • 1 tablespoon olive oil
  • 2 medium shallots, small dice
  • 1 stick celery, small dice
  • 1 medium carrot, peeled and small dice
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • 3 sprigs thyme, leaves chopped up fine
  • 1 sprig sage, leaves chopped up fine
  • ¼ cup dry white wine
  • ¾ cup vegetable stock
  • cup dried sour cherries, chopped up roughly
  • sea salt and ground black pepper, to taste
  • 2 tablespoons toasted pine nuts
  • 3 sprigs flat leaf parsley, leaves chopped


  • If you don’t use alcohol in your cooking, you can just add a teaspoon of white wine vinegar or lemon juice to the wheat berry mixture at the end.


  • Cook the squash: preheat the oven to 350 degrees F. Cut the squash in half and scoop out the seeds. season the inside with salt and pepper. Place the smashed garlic cloves on a parchment lined baking sheet with a good amount of space in between. Put the seasoned squash halves over the garlic cloves so that the squash form upside down bowls over the garlic cloves. Place in the oven and cook until tender, about 30 minutes. Once cool enough to handle, scrape a bit of the cooked squash flesh out. It should amount to about a 1/4 cup. Set it all aside.
  • Start the grains once the squash is in the oven: drain the wheat berries and place them in a small sauce pan with 1 cup of water and a pinch of salt. Bring to a boil, then lower to medium. Simmer for about 40 minutes or until they are still a bit chewy (they will absorb more liquid later when making the stuffing). Drain if necessary.
  • Make the stuffing: heat the oil over medium and add the shallots. Cook until they begin to soften (4 minutes), add carrots, celery and the bay leaf. When the carrots and celery have softened up a teeny bit (about 4-5 minutes), add ground coriander, thyme, sage and dried cherries. Add the splash of white wine and stir the mixture around, scraping any bits off the bottom.
  • Add the drained wheat berries to the saute pan and stir to coat them in the mixture. Add the vegetable stock and simmer until most of the liquid is evaporated. Add the squash flesh you scraped out earlier and stir it around, incorporating it into the mixture (this will act like glue for the stuffing). Add the parsley and pine nuts, reserving a bit of both to garnish with at the end. Take off the heat.

22/09/2011 (Last Updated 23/02/2024)
Posted in: autumn, earthy, holidays, main course, roasted, salty, sweet, vegan, winter


Recipe Rating

  • Marry

    I made this tonight almost to the letter & it was delicious. Someone said that acorn squash is boring and I totally disagree. My acorn was rich and creamy and the shape is so cute too.
    Thank you for the recipe.

  • Amy

    Hosting Thanksgiving and we will be having a vegan guest. This recipe just answered my prayers as to what I am going to fix for her!! Thank you!!

  • Melina

    I made this tonight with a few substitutions golden raisins instead of dried cherries and walnuts for pine nuts. It was amazingly easy and fabulous! I’m glad I made double the stuffing!

  • Jo

    Looks delicious. Would love for you to share this with us over at

  • Emily

    Made this last night for dinner. It came out amazing. My whole family loved it especially my two year old. I think this will become a standby in the winter months to come. yum.

    • Laura

      Your 2 year old liked it? That’s amazing! Glad to hear :)

  • Megan

    This looks so beautiful and tasty. I’d love to try a gluten-free version with quinoa cooked in a little vegetable broth.

    Thanks for the inspiration :)

    – Megan

  • chad

    that looks excellent, love the dried fruit addition and how can you beat pine nuts!

  • My Fudo

    That’s a wonderful stuffed squash. I better take all required recipes to prepare this tonight. ‘Think we’ll gonna love it.

  • Ashlae

    I saw a similar version on the new food documentary Forks Over Knives and am sooooo happy I found a recipe – cannot wait to make these!

    • Laura

      Gaaaah I haven’t seen it yet! I’ve heard so many great things though. Hope you like the squash :)

  • Russell van Kraayenburg

    This is such a beautiful presentation. I love the recipe too!

  • Kelsey (Happyolks)

    The squash needs no words. Can’t wait for fall here :)
    p.s totally random, but pretty nail polish! love me a good shade of grey :)

    • Laura

      The shade is “case study” by essie. They have the best not-so-totally-girly colour selection!