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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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This stuffed acorn squash features a savory-sweet filling of wild rice, dried cranberries, toasted pecans, and aromatic herbs, all roasted to perfection. It’s a hearty, comforting dish that’s perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup wild rice, uncooked
  • ½ cup dried cranberries
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons maple syrup
  • 2 cups vegetable broth, plus more for roasting
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ cup pecans, chopped
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional garnish: fresh parsley or pomegranate seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Prepare the acorn squash: Cut each squash in half from stem to tip, scoop out seeds and pulp. Brush cut sides and cavities with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on baking sheet. Roast for 25 minutes until fork-tender but still holds shape.
  3. Cook the wild rice: Rinse rice under cold water. In a medium saucepan, combine rice with 2 cups vegetable broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Drain any excess liquid and set aside.
  4. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery, cook for 5-6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  5. Toast the pecans: In a dry skillet over medium heat, toast chopped pecans for 2-3 minutes, shaking frequently, until fragrant and slightly darkened. Transfer to a plate to cool.
  6. Combine the filling: In a large mixing bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, toasted pecans, chopped sage, and chopped thyme. Drizzle with 2 tablespoons maple syrup and 1 tablespoon olive oil. Season with salt and pepper to taste. Stir gently until well combined.
  7. Stuff the squash: Remove pre-roasted squash from oven and flip each half cut-side up. Divide filling evenly among the four cavities, mounding slightly. Drizzle any remaining maple syrup over tops.
  8. Final bake: Return stuffed squash to oven and bake for 15-20 minutes until filling is heated through and tops are slightly golden. If browning too quickly, tent loosely with foil for last 5 minutes.
  9. Rest and serve: Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley or pomegranate seeds if desired.

Notes

Don’t overcook the squash in the first roast; it should be fork-tender but still hold its shape. Season the squash cavities before roasting for best flavor. Toast pecans separately to maintain crunch. Watch liquid ratio for wild rice; if using a blend, adjust cooking time. Multitask by starting rice first, then prepping squash.

Nutrition

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

Find it online: https://cookluma.com/cozy-stuffed-acorn-squash-with-wild-rice-and-cranberries-2/