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Cozy Stuffed Acorn Squash with Wild Rice

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A hearty and comforting fall dinner featuring roasted acorn squash halves filled with a savory mixture of wild rice, toasted pecans, cranberries, and sage. This dish balances earthy, nutty, and sweet flavors for a nourishing meal.

Ingredients

Scale
  • 2 medium acorn squash, washed and halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 1 cup dry wild rice blend
  • 2 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 cup pecan halves, roughly chopped
  • 0.33 cup dried cranberries
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon pure maple syrup
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut acorn squash in half lengthwise and scrape out seeds and pulp with a spoon. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 45 minutes until tender.
  3. While squash roasts, rinse wild rice. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender. Fluff with a fork and set aside.
  4. In a small skillet, melt butter over medium heat. Add diced onion and cook for 5 minutes until translucent. Add garlic and sage, cooking for 1 minute until fragrant.
  5. Add chopped pecans to the skillet and cook for 2-3 minutes until lightly toasted. Remove from heat.
  6. In a large mixing bowl, combine cooked wild rice, sautéed onion/nut mixture, dried cranberries, and maple syrup. Toss to combine and adjust seasoning.
  7. Remove squash from oven and flip cut-side up. Divide the wild rice mixture evenly among the four squash halves.
  8. Return stuffed squash to the oven and bake for an additional 10-15 minutes until filling is heated through and slightly crispy on top.
  9. Let cool for 5 minutes before serving. Garnish with extra fresh sage if desired.

Notes

Wild rice is a grass seed and naturally chewy; ensure it has a tight-fitting lid while cooking to trap steam. If the rice is too hard, add more liquid and simmer longer. For a vegan version, substitute butter with olive oil or plant-based butter. Toasting the pecans enhances their flavor and crunch. The dish stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, fall dinner, vegan options, gluten-free, healthy comfort food, meal prep

Find it online: https://perkypan.com/cozy-stuffed-acorn-squash-with-wild-rice-easy-fall-dinner/