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Easy Cozy Stuffed Acorn Squash with Wild Rice

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This cozy stuffed acorn squash with wild rice and cranberries is a simple, one-pan dinner that comes together in about an hour. The squash absorbs savory cooking liquid, the rice cooks perfectly inside, and the cranberries plump up in the steam for a delicious sweet-savory balance.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ¼ cup chopped pecans
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • 2 tablespoons butter
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a baking dish. Roast for 20 minutes.
  2. While squash roasts, rinse wild rice blend under cold water. Combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes. Drain any excess liquid and set aside.
  3. In a large skillet, melt butter over medium heat. Add diced onion and celery, cook for 5-6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  4. Add cooked rice, dried cranberries, chopped pecans, sage, and thyme to the skillet. Stir together and cook for 2-3 minutes. Taste and adjust salt and pepper.
  5. Remove squash from oven and carefully flip so cavities face up. Drizzle ½ tablespoon maple syrup into each cavity. Divide stuffing evenly among the four squash halves, mounding slightly.
  6. Return stuffed squash to oven and bake for another 20-25 minutes until squash is fork-tender and stuffing is golden. Optionally, broil for the last 2 minutes for a crispier top.
  7. Let squash rest for 5 minutes. Sprinkle with crumbled feta and fresh parsley. Serve warm.

Notes

Par-cook the rice for 25 minutes so it finishes perfectly inside the squash. Cut squash evenly for uniform cooking. Use a rimmed baking sheet to catch juices. Toast pecans for extra flavor. Let squash rest 5 minutes before serving.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, cozy dinner

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