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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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This cozy stuffed acorn squash with wild rice and cranberries is a warm, comforting fall meal that feels like a hug. It’s naturally vegetarian, gluten-free, and packed with savory, sweet, and nutty flavors.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend (or ¾ cup wild rice plus ¼ cup brown rice), uncooked
  • 2 ½ cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • Optional: maple syrup drizzle, crumbled feta or goat cheese, extra toasted pecans

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cook the wild rice: Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rice with 2 ½ cups vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid and set aside.
  3. Prepare the acorn squash: Carefully cut each squash in half from stem to root end. Scoop out the seeds and stringy pulp with a spoon. Brush the cut sides and the cavities with 2 tablespoons of olive oil and season generously with salt and pepper.
  4. Roast the squash: Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender and the edges are starting to caramelize.
  5. While the squash roasts, make the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery and sauté for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  6. Toast the pecans: In a separate small dry skillet over medium heat, add the chopped pecans. Cook for 3-4 minutes, stirring frequently, until they smell nutty and are lightly browned. Remove from the pan immediately.
  7. Combine the filling: To the skillet with the onions and celery, add the cooked wild rice, plumped dried cranberries, toasted pecans, dried sage, dried thyme, cinnamon, and a pinch of salt and pepper. Stir everything together until well combined. Taste and adjust seasoning.
  8. Stuff the squash: Carefully flip the roasted squash halves over so they are cut-side up. Divide the wild rice filling evenly among the four cavities, mounding it slightly.
  9. Return to the oven: Place the stuffed squash back on the baking sheet and roast for another 10-15 minutes, until the filling is heated through and the tops are slightly crispy. If you want a golden-brown top, you can broil for 1-2 minutes at the end.
  10. Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and any optional toppings like a drizzle of maple syrup or crumbled feta. Serve warm.

Notes

Roast the squash cut-side down first for caramelization. Toast pecans and plump dried cranberries for best texture. Wild rice can be cooked a day ahead.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, gluten-free, comfort food

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