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Easy Stuffed Acorn Squash with Wild Rice Recipe

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Tender roasted acorn squash filled with a savory wild rice blend, dried cranberries, and crunchy pecans. This quick and easy weeknight dinner comes together in under an hour with minimal active prep, making it perfect for busy evenings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 tablespoon maple syrup (optional)
  • ¼ cup crumbled feta cheese (optional, for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with 1 tablespoon of olive oil, then season with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Rinse the wild rice blend in a fine-mesh strainer under cold water. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 30-35 minutes, until tender and most liquid is absorbed.
  4. Roast the squash in the preheated oven for 25-30 minutes, until fork-tender and edges are caramelized. Remove and let cool slightly.
  5. While squash and rice cook, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  6. Once rice is done, add it to the skillet with onions and garlic. Stir in dried cranberries, chopped pecans, fresh sage, and maple syrup (if using). Mix well and season with salt and pepper to taste.
  7. Flip roasted squash halves cut-side up. Divide rice filling evenly among the four halves, mounding slightly. Top with feta cheese if using.
  8. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and cheese is melted and golden.
  9. Let rest 5 minutes before serving. Sprinkle with fresh parsley and serve warm.

Notes

Roast squash first to ensure tenderness. Toast pecans in a dry skillet for 2-3 minutes for extra flavor. Prep ahead by roasting squash and cooking rice up to 2 days in advance. For vegan version, skip cheese and use maple syrup. Leftovers keep in fridge up to 3 days; reheat in oven at 350°F for 10-15 minutes.

Nutrition

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

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