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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A hearty and wholesome stuffed acorn squash featuring nutty wild rice, sweet-tart cranberries, and crunchy pecans. Perfect for a cozy fall dinner or a special holiday side dish.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each, halved and seeded)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice blend (or ¾ cup pure wild rice)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil or butter
  • 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 and toasted)
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • ¼ cup fresh parsley (chopped, for garnish)
  • Optional: ½ cup crumbled feta or goat cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Roast squash for 30-35 minutes until fork-tender but still holding shape.
  4. While squash roasts, rinse wild rice blend under cold water. In a medium saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Drain if needed and set aside.
  5. In a large skillet, heat 1 tablespoon olive oil or butter over medium heat. Add diced onion and celery, sauté for 5-7 minutes until onion is translucent. Add minced garlic and cook for 1 minute more.
  6. In a large mixing bowl, combine cooked wild rice, sautéed onion and celery, dried cranberries, toasted pecans, dried sage, and dried thyme. Stir well. Season with salt and pepper to taste.
  7. Remove par-roasted squash from oven. Carefully flip each half over. Spoon wild rice mixture evenly into each cavity, mounding slightly. Return to oven and bake for 15-20 minutes until filling is heated through and tops are slightly crispy.
  8. Remove from oven, let rest for 5 minutes. Garnish with fresh parsley and optional crumbled feta or goat cheese. Serve warm.

Notes

Par-roasting the squash before stuffing ensures tender squash without drying out the filling. Toast pecans in a dry skillet for 3-4 minutes for deeper flavor. Cook rice in broth instead of water for more savory depth. Make extra filling to use as a stuffing for bell peppers or eat on its own.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, vegetarian, gluten-free, fall recipe, holiday side dish

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