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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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This cozy stuffed acorn squash is filled with nutty wild rice, sweet-tart cranberries, and crunchy pecans, making it a perfect fall dish that’s both simple and impressive. It’s vegetarian, gluten-free, and vegan-friendly, ideal for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup wild rice, uncooked
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil and 1 tablespoon maple syrup. Season with salt and pepper. Place cut-side down on baking sheet. Roast for 25 minutes.
  3. While squash roasts, rinse wild rice under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender and liquid is absorbed. Fluff with fork and set aside.
  4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onion and celery; cook 5-6 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant. Stir in cranberries and pecans; cook 1 more minute.
  5. In a large bowl, combine cooked wild rice with sautéed mixture. Season with salt and pepper. Add a splash of broth or olive oil if dry.
  6. Remove partially roasted squash from oven. Carefully flip halves using tongs. Spoon wild rice mixture into cavities, mounding slightly. Do not pack tightly.
  7. Return stuffed squash to oven and roast 15-20 minutes until squash is tender and stuffing is heated through and slightly golden.
  8. Remove from oven. Drizzle with remaining 1 tablespoon maple syrup if desired. Garnish with fresh parsley. Serve hot.

Notes

For nut-free version, skip pecans and add pumpkin seeds or sunflower seeds. For extra protein, add 1 cup cooked lentils or crumbled vegan sausage. Cook wild rice a day ahead to save time. Let squash rest 5 minutes after final roast before serving.

Nutrition

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

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