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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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Tender roasted acorn squash filled with a savory-sweet wild rice blend, dried cranberries, and pecans, all tied together with maple syrup and sage. This vegetarian and gluten-free dish is perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil (for brushing squash)
  • Salt and black pepper to taste
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 2 cups vegetable broth (low-sodium)
  • 1 tablespoon olive oil or butter (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/3 cup dried cranberries (unsweetened or reduced-sugar, e.g., Ocean Spray)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Balsamic glaze for drizzling (optional)
  • Crumbled feta or goat cheese for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 1 tablespoon olive oil; season with salt and pepper. Place cut-side down on baking sheet. Roast 25-30 minutes until tender.
  3. While squash roasts, rinse 1 cup wild rice blend under cold water. In a saucepan, combine rice with 2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer 35-40 minutes until tender and liquid is absorbed. Fluff with fork.
  4. In a large skillet, heat 1 tablespoon olive oil or butter over medium heat. Add diced onion and celery; sauté 5-6 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  5. Remove skillet from heat. Stir in cooked wild rice, dried cranberries, chopped pecans (if using), and 1 tablespoon maple syrup. Season with salt and pepper to taste.
  6. Remove partially roasted squash from oven. Carefully flip halves cut-side up. Divide filling evenly among cavities, mounding slightly. Drizzle remaining 1 tablespoon maple syrup over tops.
  7. Return stuffed squash to oven and roast 15-20 minutes until filling is heated through and squash edges are caramelized.
  8. Remove from oven; let rest 5 minutes. Garnish with fresh herbs, balsamic glaze, or crumbled cheese if desired. Serve warm.

Notes

For a nut-free version, omit pecans or substitute with sunflower seeds. To make ahead, prepare filling up to 2 days in advance; stuff squash and add 5-10 minutes to final baking time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat in oven at 350°F for best texture.

Nutrition

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

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