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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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This cozy stuffed acorn squash with wild rice and cranberries is a perfect fall meal. The tender squash is filled with a savory-sweet mixture of wild rice, dried cranberries, and toasted pecans, all roasted together for a comforting, nourishing dish.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 2 celery stalks, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 cup dried cranberries (unsweetened if preferred)
  • 1/3 cup pecans, roughly chopped and toasted
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • Fresh parsley or sage leaves, chopped (for garnish)
  • Extra toasted pecans (for garnish)
  • Balsamic glaze (for garnish, optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, then season generously with salt and pepper.
  3. Roast the squash cut-side down on the prepared baking sheet for 25-30 minutes, until tender when pierced with a fork.
  4. While the squash roasts, rinse the wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender. Drain any excess liquid and set aside.
  5. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery. Cook for 5-7 minutes until onion is translucent and celery softened.
  6. Stir in minced garlic, dried sage, and dried thyme. Cook for 1 minute until fragrant.
  7. In a large mixing bowl, combine cooked wild rice, sautéed aromatics, dried cranberries, toasted pecans, and maple syrup. Stir gently. Season with salt and pepper to taste.
  8. Remove squash from oven. Carefully flip each half over so cut side is up. Divide filling evenly among the four squash halves, mounding slightly.
  9. Return to oven and bake for another 15-20 minutes until filling is heated through and tops are slightly golden.
  10. Let rest for 5 minutes before serving. Garnish with fresh herbs, extra pecans, and a drizzle of balsamic glaze if desired.

Notes

Don’t skip roasting the squash cut-side down for caramelization. Toast pecans for best flavor. Season squash aggressively with salt. Let rice rest after cooking. Filling can be made ahead. Leftovers taste even better the next day.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, gluten-free, Thanksgiving side dish

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