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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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Perfectly cooked acorn squash boats filled with a savory wild rice, cranberry, and pecan stuffing. This vegetarian and gluten-free recipe is a cozy, impressive fall dinner that’s easier than it looks.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 ½ cups vegetable broth
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium apple (Honeycrisp or Granny Smith), diced
  • ½ cup dried cranberries
  • ½ cup chopped pecans or walnuts, toasted
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon (optional)
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled feta or goat cheese (optional)
  • Maple syrup or balsamic glaze for drizzling (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place cut-side up on a baking sheet. Brush with olive oil and season with salt and pepper.
  3. Parbake squash for 25-30 minutes until just tender when pierced with a fork. Set aside (keep oven on).
  4. While squash roasts, rinse wild rice blend under cold water. In a saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-50 minutes until tender and liquid is absorbed. Fluff with a fork.
  5. In a large skillet, heat 1 tablespoon olive oil or butter over medium heat. Add onion and celery; cook 5-7 minutes until softened. Add garlic and cook 1 minute more.
  6. Stir in diced apple and cook 2-3 minutes until just softening. Add sage, thyme, and cinnamon (if using); cook 1 minute to bloom spices.
  7. Remove skillet from heat. Add cooked wild rice, dried cranberries, toasted pecans, and parsley. Stir to combine. Season with salt and pepper to taste.
  8. Divide filling evenly among the parbaked squash halves, packing gently.
  9. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and squash is tender. Tent with foil if tops brown too quickly.
  10. Remove from oven. If desired, sprinkle with feta or goat cheese and drizzle with maple syrup or balsamic glaze. Let rest 5 minutes before serving.

Notes

Parbake squash until just tender to avoid mushiness. Toast nuts for best flavor. Season filling boldly. Make ahead: cook rice, sauté filling, and parbake squash up to 1 day ahead. Store separately in fridge; add 5-10 minutes to final bake if assembling cold. Let rest 5 minutes before serving.

Nutrition

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

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