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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 happy accident turned into a beloved fall recipe. Nutty wild rice, sweet roasted squash, tart cranberries, and crunchy pecans come together for a comforting, crowd-pleasing dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice blend
  • 1 tablespoon unsalted butter
  • 1 small 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
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste
  • ¼ cup vegetable broth
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet. Roast for 25 minutes.
  2. While the squash roasts, cook the wild rice. In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice blend and a pinch of salt. Reduce heat to low, cover, and simmer for about 35-40 minutes, or until tender. Drain any excess water and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Cook for about 5 minutes, stirring occasionally, until the onion is translucent and the celery has softened. Add the minced garlic and cook for another minute until fragrant.
  4. In a mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, toasted pecans, maple syrup, sage, thyme, and cinnamon. Stir gently until evenly distributed. Add the vegetable broth and stir again. Taste and adjust salt and pepper as needed.
  5. After 25 minutes, carefully remove the baking sheet from the oven. Using tongs, flip the squash halves over so they are cut-side up. They should be slightly tender but still holding their shape.
  6. Divide the filling evenly among the four squash halves. Cover the baking sheet loosely with aluminum foil.
  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.
  8. Remove from the oven and let the squash rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Toast pecans in a dry skillet for 3-4 minutes for extra flavor. Make the filling ahead of time to save time. Use a spoon to test squash doneness—it should slide in easily with a little resistance. For a vegan version, swap butter for olive oil.

Nutrition

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

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