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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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This stuffed acorn squash features nutty wild rice, sweet dried cranberries, and crunchy pecans in a tender, caramelized squash boat. It’s a wholesome, make-ahead friendly dish that works as a vegetarian main or a show-stopping holiday side.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup wild rice (or wild rice blend), uncooked
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries (preferably unsweetened or reduced-sugar)
  • 1/2 cup pecans, chopped and toasted
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon pure maple syrup
  • 3 cloves garlic, minced
  • 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.
  2. Cut acorn squash in half from stem to tip; scoop out seeds and stringy bits. Brush cut sides and cavities with 2 tablespoons olive oil and a drizzle of maple syrup. Season with salt and pepper. Place cut-side down on prepared baking sheet. Roast for 35-40 minutes until fork-tender and edges caramelize.
  3. While squash roasts, rinse wild rice in a fine-mesh strainer. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  4. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery; cook 5-7 minutes until softened. Add minced garlic and chopped sage; cook 1 minute until fragrant.
  5. In a large mixing bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, and toasted pecans. Stir gently. Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
  6. Once squash halves are roasted and slightly cooled, flip them cut-side up. Divide filling evenly among the four halves, mounding slightly without packing too tightly.
  7. Return stuffed squash to oven and bake for 10-15 minutes until filling is heated through and tops are slightly golden. For a crispier top, broil for the last 2 minutes, watching closely.
  8. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

Don’t over-roast the squash; it should be fork-tender but hold its shape. Toast pecans for best flavor. Season in layers for maximum taste. Make ahead: roast squash and cook filling up to 2 days in advance; stuff and reheat before serving.

Nutrition

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

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