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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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This cozy stuffed acorn squash is filled with a savory wild rice, cranberry, and pecan stuffing, roasted to perfection. It’s a comforting, vegetarian-friendly meal that tastes like Thanksgiving but feels like a hug.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (low-sodium)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 1 tablespoon fresh sage, chopped (or 1/2 tablespoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon butter or olive oil
  • Fresh parsley, chopped (optional garnish)
  • Crumbled feta or goat cheese (optional garnish)
  • Extra toasted pecans (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the middle.
  2. Rinse 1 cup wild rice blend under cold water for 30 seconds. In a medium saucepan, combine rice with 2 cups vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and grains have split open. Drain excess liquid and fluff with a fork. Set aside.
  3. While rice cooks, prepare squash: Cut each acorn squash in half from stem to tip using a sharp chef’s knife. Cut a thin slice from the bottom of each half so they sit flat. Scoop out seeds and stringy pulp.
  4. Place squash halves cut-side up on a rimmed baking sheet. Brush cut sides and insides with olive oil, season generously with salt and pepper. Roast for 25-30 minutes until fork-tender and edges are caramelized.
  5. While squash roasts, make stuffing: In a large skillet, heat 1 tablespoon butter or olive oil over medium heat. Add diced onion and celery, cook 5-6 minutes until softened. Add minced garlic, cook 1 minute until fragrant. Stir in fresh sage and thyme, cook 30 seconds more.
  6. In a large mixing bowl, combine cooked wild rice, sautéed aromatics, dried cranberries, toasted pecans, and maple syrup. Stir gently. Taste and adjust seasoning with salt and pepper.
  7. Once squash halves are done roasting, remove from oven (keep oven on). Spoon wild rice mixture into each squash half, mounding slightly. Do not pack too tightly.
  8. Return stuffed squash to oven and bake for 10-15 minutes until filling is heated through and tops are slightly crispy. If browning too quickly, tent loosely with aluminum foil.
  9. Let rest 5 minutes before serving. Garnish with fresh parsley, crumbled feta or goat cheese, and extra toasted pecans if desired.

Notes

Cut squash carefully with a sharp knife. Toast pecans at 350°F for 5-7 minutes until fragrant. If stuffing is dry, add a splash of warm vegetable broth. Leftovers keep in the fridge for up to 4 days. Freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, vegetarian, fall recipe, Thanksgiving, cozy dinner

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