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Wholesome Stuffed Acorn Squash with Wild Rice & Cranberries

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A hearty and elegant stuffed acorn squash filled with wild rice, dried cranberries, and pecans, perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • Zest of 1 orange
  • 3 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1/4 cup maple syrup
  • Optional: 1/2 cup crumbled feta or goat cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, combine 1 cup wild rice blend with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  3. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp. Brush the cut sides and the cavity with 1 tablespoon of olive oil, then season with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 20 minutes.
  4. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-7 minutes until softened and translucent. Add the minced garlic, chopped sage, and thyme leaves, and cook for another minute until fragrant.
  5. Stir in the cooked wild rice, dried cranberries, and toasted pecans. Add the orange zest and mix well. Season with salt and pepper to taste.
  6. Remove the par-cooked squash from the oven. Flip each half over so the cut side is facing up. Divide the filling evenly among the four squash halves, mounding it slightly in the center. Brush the exposed edges of the squash with the maple syrup.
  7. Return the stuffed squash to the oven and bake for another 20-25 minutes, until the squash is fork-tender and the filling is heated through and slightly crispy on top. If adding cheese, sprinkle it on during the last 5 minutes of baking.
  8. Let the squash rest for 5 minutes before serving. Garnish with a few extra fresh sage leaves or a sprinkle of fresh thyme if desired.

Notes

Don’t skip the par-roast step—it ensures the squash is tender but not mushy. Toast the pecans for deeper flavor. Fresh herbs are key; if using dried, use half the amount. This dish can be made ahead: cook the rice and prepare the filling up to two days in advance. For a vegan version, skip the cheese and use maple syrup instead of honey.

Nutrition

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

Find it online: https://spoonmira.com/wholesome-stuffed-acorn-squash-with-wild-rice-and-cranberries/