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Family-Friendly Stuffed Acorn Squash with Wild Rice

Family-Friendly Stuffed Acorn Squash with Wild Rice - featured image
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Tender roasted acorn squash filled with a savory-sweet wild rice stuffing featuring apples, dried cranberries, and pecans. This budget-friendly, crowd-pleasing meal comes together in under an hour and is perfect for busy weeknights or special dinners.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice (rinsed)
  • 2 cups vegetable broth or chicken broth (low-sodium)
  • 1 tablespoon butter or olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1/3 cup dried cranberries or golden raisins
  • 1/3 cup chopped pecans or walnuts (toasted)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Extra dried cranberries and pecans for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a baking dish. Roast for 25-30 minutes until fork-tender.
  2. While squash roasts, rinse wild rice under cold water. In a saucepan, combine rice with 2 cups broth. Bring to a boil, reduce to simmer, cover, and cook for 40-45 minutes until grains pop open and are tender but chewy. Drain excess liquid and set aside.
  3. In a large skillet, melt butter or warm olive oil over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Add diced apple to skillet and cook 2-3 minutes until softening. Stir in dried cranberries/raisins, chopped pecans, thyme, cinnamon, and nutmeg (if using). Cook 1 minute. Transfer mixture to a large bowl. Add cooked wild rice and stir to combine. Season with salt and pepper. Stir in Parmesan if using.
  5. When squash halves are tender, flip them cut-side up. Divide filling evenly among the four cavities, packing it in. Return to oven and bake 15-20 minutes until filling is heated through and tops are slightly golden.
  6. Remove from oven, let rest 5 minutes. Garnish with fresh herbs and extra cranberries/pecans if desired. Serve warm.

Notes

Toast pecans in a dry skillet for 2-3 minutes for maximum flavor. Don’t under-roast the squash; it should be fork-tender. Wild rice can be cooked a day ahead. For a vegan version, use olive oil and omit Parmesan. Leftovers keep 4 days in the fridge or freeze for up to 3 months.

Nutrition

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

Find it online: https://tablemira.com/family-friendly-stuffed-acorn-squash-with-wild-rice/