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Wholesome Stuffed Acorn Squash with Wild Rice & Cranberries

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A hearty and flavorful stuffed acorn squash filled with wild rice, dried cranberries, and toasted pecans. This wholesome dish is perfect for fall gatherings and is naturally gluten-free and easily made vegan.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for squash)
  • ½ teaspoon salt (for squash)
  • ¼ teaspoon black pepper (for squash)
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil (for filling)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ⅓ cup chopped pecans, toasted
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ½ teaspoon salt (for filling)
  • ¼ teaspoon black pepper (for filling)
  • 2 tablespoons maple syrup
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled goat cheese or feta (optional garnish)
  • Extra chopped pecans (optional garnish)
  • Balsamic glaze (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the acorn squash: Carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp. Brush the cut sides and cavities with 2 tablespoons of olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 minutes.
  3. Cook the wild rice: Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rice with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  4. Sauté the aromatics: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery and cook for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  5. Build the filling: To the skillet, add the cooked wild rice, dried cranberries, toasted pecans, fresh sage, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Stir together gently. Drizzle in the 2 tablespoons of maple syrup and stir again. Let the filling cook for 2-3 minutes. Remove from heat and stir in the fresh parsley. Adjust seasoning if needed.
  6. Stuff the squash: After the squash has roasted for 30 minutes, carefully flip each half over using tongs. Spoon the wild rice filling generously into each cavity, mounding it slightly.
  7. Finish roasting: Return the stuffed squash to the oven and roast for another 15-20 minutes, until the squash is completely tender when pierced with a fork and the filling is heated through and slightly golden on top.
  8. Garnish and serve: Let the squash rest for 5 minutes. If using, sprinkle with crumbled goat cheese or feta, extra pecans, and a drizzle of balsamic glaze. Serve warm.

Notes

Don’t overcook the rice; it should be tender but still have a little bite. Toast pecans for deeper flavor. Flip the squash after the initial roast for even cooking. The filling can be made a day ahead and tastes even better the next day. For a vegan version, skip the cheese garnish and use maple syrup.

Nutrition

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

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