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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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Tender roasted acorn squash filled with a hearty wild rice stuffing studded with tart cranberries and crunchy pecans. This satisfying vegetarian main dish is naturally gluten-free and perfect for fall entertaining or cozy weeknight dinners.

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 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, toasted and roughly chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 1/4 cup crumbled feta or goat cheese (optional)
  • A drizzle of maple syrup or balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 30-35 minutes, until fork-tender and edges are browning.
  3. While the squash roasts, rinse the wild rice blend under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until tender and liquid is absorbed. Drain excess liquid if needed and fluff with a fork.
  4. While the rice cooks, heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-6 minutes until softened. Add the minced garlic, dried sage, and dried thyme. Cook for another minute until fragrant.
  5. Add the cooked wild rice to the skillet with the sautéed vegetables. Stir in the dried cranberries and toasted pecans. Season with salt and pepper to taste. Fold in the fresh parsley.
  6. Once the squash halves are tender, carefully flip them over. Spoon the wild rice filling generously into each cavity, mounding slightly.
  7. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through. If using cheese, sprinkle it on during the last 5 minutes of baking.
  8. Let the squash rest for 5 minutes. Drizzle with maple syrup or balsamic glaze if desired, and garnish with extra parsley or cranberries.

Notes

To cut acorn squash safely, slice a thin piece off the bottom so it sits flat. If struggling, microwave the whole squash for 2 minutes to soften. Toast pecans at 350°F for 5-7 minutes until fragrant. Season as you go for best flavor. Make ahead: roast squash and cook filling up to 2 days in advance; stuff and bake at 375°F for 20-25 minutes when ready.

Nutrition

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

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