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Easy Stuffed Acorn Squash with Wild Rice & Cranberries

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This stuffed acorn squash is a quick and easy weeknight dinner that feels special. Tender roasted squash is filled with a savory wild rice blend with mushrooms, cranberries, and pecans, creating a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper, to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms (cremini or baby bella)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (optional garnish)
  • Grated Parmesan cheese (optional garnish)
  • Extra dried cranberries and pecans (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon.
  2. Place the squash halves cut-side up on a rimmed baking sheet. Drizzle each half with olive oil and maple syrup, then sprinkle with salt and pepper. Flip them cut-side down on the sheet. Roast for 25 minutes.
  3. While the squash roasts, rinse the wild rice blend under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 35-40 minutes, or until tender. Fluff with a fork and set aside.
  4. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
  5. Add the chopped mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Season with a pinch of salt.
  6. In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans, dried thyme, salt, and pepper. Stir well to combine. Taste and adjust seasoning.
  7. After 25 minutes, remove the squash from the oven. Carefully flip each half cut-side up. Divide the filling evenly among the four squash halves, mounding it slightly.
  8. Return the stuffed squash to the oven and roast for another 15-20 minutes, until the filling is heated through and the squash is fork-tender.
  9. Let the squash rest for 5 minutes before serving. Garnish with fresh parsley, a sprinkle of Parmesan, or extra cranberries and pecans if desired.

Notes

For easier cutting, microwave the whole squash for 2 minutes to soften the skin. Don’t skip the maple syrup on the squash—it caramelizes beautifully. Toast the pecans in a dry skillet for 2-3 minutes for extra crunch. Cook the rice in broth for more flavor. Make extra filling for stuffed peppers or grain bowls. The squash skin is edible and gets tender when roasted.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, vegetarian, gluten-free, vegan, fall recipe, weeknight dinner

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