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Quick Stuffed Acorn Squash with Wild Rice & Cranberries

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A quick and easy stuffed acorn squash recipe that uses a microwave shortcut to cut cooking time in half. Filled with wild rice, dried cranberries, and pecans, this fall-inspired dinner is ready in about 30 minutes.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup vegetable broth
  • Fresh parsley or thyme sprigs (optional garnish)
  • Crumbled feta or goat cheese (optional garnish)
  • Drizzle of balsamic glaze (optional garnish)

Instructions

  1. Start the wild rice. Rinse 1 cup of wild rice blend under cold water. Add it to a medium saucepan with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender and the liquid is absorbed. Fluff with a fork when done.
  2. Prepare the squash. While the rice cooks, carefully cut each acorn squash in half from stem to tip using a sharp knife. Scoop out the seeds and stringy bits with a spoon. Rub the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for 6-8 minutes until fork-tender.
  3. Make the filling. While the squash microwaves, melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the chopped fresh sage and dried thyme, cooking for about 1 minute until fragrant.
  4. Combine everything. Add the cooked wild rice to the skillet with the onions and herbs. Stir in the dried cranberries and chopped pecans. Pour in the vegetable broth and stir everything together. Let it cook for 2-3 minutes until heated through and the flavors meld. Season with salt and pepper to taste.
  5. Assemble the stuffed squash. Carefully flip the microwaved squash halves cut-side up using tongs or a spatula. Spoon the wild rice mixture evenly into each squash half, mounding it slightly.
  6. Finish and serve. If you want a slightly browned top, place the stuffed squash under the broiler for 2-3 minutes. Watch closely so it doesn’t burn. Otherwise, serve immediately as is. Garnish with fresh parsley or crumbled goat cheese if desired.

Notes

Microwave the squash cut-side down with water to create steam. Toast pecans in a dry skillet for extra flavor. Season in layers for best results. The filling can be made up to 2 days ahead. For a vegan version, substitute butter with olive oil or plant-based butter.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, quick dinner, fall recipe, vegetarian, gluten-free

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