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Kid-Friendly Stuffed Acorn Squash with Wild Rice

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A budget-friendly, gluten-free dinner that picky eaters love. Roasted acorn squash halves are stuffed with a savory wild rice filling featuring dried cranberries, pecans, and melted cheddar cheese. Perfect for busy weeknights and potlucks.

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 or chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans or walnuts (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 cup shredded sharp cheddar cheese (plus extra for topping)
  • Salt and pepper to taste
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Extra shredded cheese for topping (optional)
  • A drizzle of maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon. Brush the cut sides and cavities with olive oil, then season with salt and pepper. Place the halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  3. While the squash roasts, rinse the wild rice blend under cold water. Combine it with the broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic, carrot, and celery, and cook for another 3-4 minutes until softened.
  5. Add the cooked wild rice to the skillet with the vegetables. Stir in the dried cranberries, chopped pecans (if using), dried thyme, and dried sage. Cook for 2 minutes, letting everything warm through. Season with salt and pepper to taste. Remove from heat and stir in 1/2 cup of shredded cheddar cheese until melted.
  6. Once the squash halves are done roasting, carefully flip them over using tongs. Spoon the wild rice filling generously into each cavity, mounding it slightly. Top each with a sprinkle of extra shredded cheese.
  7. Return the stuffed squash to the oven and bake for another 10-12 minutes, until the cheese is melted and bubbly and the filling is heated through. If you want the cheese extra golden, switch to broil for the last 2 minutes—but watch it closely so it doesn’t burn.
  8. Let the stuffed squash rest for 5 minutes before serving. Garnish with fresh parsley or thyme if desired.

Notes

For easier cutting, microwave the whole squash for 2 minutes to soften slightly, then cut a thin slice off the bottom so it sits flat. Cook the wild rice up to two days ahead and store in the fridge to save time. The filling can also be made the night before for even better flavor. Let the stuffed squash rest for 5 minutes after baking to help the filling set.

Nutrition

Keywords: stuffed acorn squash, wild rice, kid-friendly, gluten-free, fall recipe, weeknight dinner, potluck

Find it online: https://forkifyfun.com/kid-friendly-stuffed-acorn-squash-with-wild-rice/