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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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Tender roasted acorn squash filled with a savory-sweet wild rice mixture featuring tart cranberries, toasted pecans, and a hint of maple syrup. This naturally vegetarian and gluten-free dish is perfect for fall dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup wild rice, uncooked
  • 2 cups vegetable broth
  • ½ cup dried cranberries
  • ½ cup pecans, toasted and roughly chopped
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons maple syrup
  • 3 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • Fresh parsley or extra toasted pecans for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 45-50 minutes until tender and some grains have split open. Drain any excess liquid, fluff with a fork, and set aside.
  3. While the rice cooks, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp. Place the squash halves cut-side up on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of maple syrup, then season with salt and pepper. Roast for 30-35 minutes until fork-tender and edges are caramelized.
  4. While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-7 minutes until the onion is translucent. Add the minced garlic, chopped sage, and thyme leaves, and cook for another minute until fragrant.
  5. In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, and toasted pecans. Drizzle with the remaining 1 tablespoon of maple syrup and stir gently. Season with salt and pepper to taste.
  6. Once the squash halves are tender, remove them from the oven but leave the oven on. Carefully spoon the wild rice mixture into each squash half, mounding it slightly.
  7. Return the stuffed squash to the oven and bake for another 10-15 minutes until the filling is heated through and the tops are slightly golden. If the filling browns too quickly, tent the pan loosely with aluminum foil.
  8. Let the stuffed squash rest for about 5 minutes before serving. Garnish with fresh parsley or extra toasted pecans if desired.

Notes

Don’t rush the rice; wild rice takes 45-50 minutes. Toast nuts in a dry skillet for 3-4 minutes until fragrant. Season the squash itself with salt, pepper, and oil. Make ahead: cook rice and sauté vegetables up to two days in advance. For a vegan version, use maple syrup (already used) and skip any cheese. To freeze, freeze the filling separately from the squash.

Nutrition

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

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