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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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Tender roasted acorn squash halves filled with a savory wild rice blend, dried cranberries, and crunchy pecans. This gluten-free and vegetarian dish is perfect for fall dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried rosemary, crushed (or 1 1/2 teaspoons fresh, chopped)
  • 1/2 cup dried cranberries (unsweetened or lightly sweetened)
  • 1/3 cup pecans, roughly chopped (toasted if desired)
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional: 1/4 cup crumbled feta or goat cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavity with olive oil, season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Roast squash for 25-30 minutes until fork-tender but still holding shape. Edges should be golden and caramelized.
  4. While squash roasts, rinse wild rice blend. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce to simmer, cover, and cook for 40-45 minutes until tender and grains split. Drain excess liquid if needed. Fluff with fork and set aside.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery, cook 5-6 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  6. In a large mixing bowl, combine cooked wild rice, sautéed onion and celery, dried sage, dried thyme, crushed rosemary, dried cranberries, and chopped pecans. Stir gently. Season with salt and pepper. Fold in fresh parsley. If using cheese, stir in now or save for topping.
  7. Remove roasted squash from oven (keep oven on). Carefully flip squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  8. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are golden. If adding cheese, sprinkle on during last 5 minutes.
  9. Let rest 5 minutes before serving. Garnish with extra parsley or balsamic glaze if desired.

Notes

Roast squash cut-side down for even cooking and caramelization. Toast pecans for enhanced flavor. Season in layers for depth. Make extra filling for leftovers or other uses. Can be made ahead: cook rice and sauté vegetables up to 2 days in advance; roast squash a day ahead and stuff before baking.

Nutrition

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

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