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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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Tender roasted acorn squash filled with a savory wild rice blend, dried cranberries, and toasted pecans. This cozy, naturally vegetarian dish is perfect for fall gatherings and holiday tables.

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
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ cup dried cranberries
  • ½ cup pecans, toasted and roughly chopped
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Maple syrup drizzle (optional)
  • Crumbled feta or goat cheese (optional)
  • Extra toasted pecans (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Rinse wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce to simmer, cover, and cook for 35-45 minutes until tender and liquid is absorbed. Fluff with fork and set aside.
  4. Roast squash for 30-35 minutes until tender and easily pierced with a fork. Edges should be lightly browned.
  5. While squash roasts, heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5-6 minutes. Add minced garlic, dried sage, and dried thyme; cook 1 minute until fragrant. Remove from heat.
  6. In a large bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, toasted pecans, and fresh parsley. Stir gently. Season with salt and pepper to taste.
  7. When squash is done, flip halves cut-side up. Divide filling evenly among the four halves, mounding slightly. Return to oven and bake 10-15 minutes until filling is heated through and tops are slightly crispy.
  8. Remove from oven, let rest 5 minutes. If desired, drizzle with maple syrup, sprinkle with crumbled feta or goat cheese, and add extra toasted pecans. Serve warm.

Notes

Don’t skip toasting the pecans. Cook rice in broth for best flavor. Make extra filling for other uses. Squash can be prepped a day ahead.

Nutrition

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

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