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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A cozy stuffed acorn squash with wild rice and cranberries, inspired by a long-lost restaurant dish. Perfect for fall dinners or holiday tables, this vegan and gluten-free recipe features tender roasted squash filled with a savory-sweet wild rice stuffing.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 lbs each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend (or 100% wild rice)
  • 2 cups vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Extra toasted pecans for garnish (optional)
  • A drizzle of maple syrup for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast for 25 minutes.
  3. While squash roasts, rinse wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes (or 45-50 minutes for pure wild rice) until tender and liquid is absorbed. Fluff with a fork.
  4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and celery; cook 5-6 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant. Remove from heat.
  5. In a large bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, toasted pecans, maple syrup, and apple cider vinegar. Stir well. Season with salt and pepper to taste.
  6. Remove baking sheet from oven. Carefully flip squash halves over. Spoon stuffing evenly into each cavity, mounding slightly. Return to oven and roast 15-20 minutes until squash is fork-tender and stuffing is heated through and slightly caramelized.
  7. Remove from oven and let rest 5 minutes. Garnish with fresh herbs, extra pecans, and a drizzle of maple syrup if desired. Serve warm.

Notes

For best texture, roast squash cut-side down first to prevent sogginess. Toast pecans at 350°F for 5-7 minutes until fragrant. Make stuffing up to 2 days ahead. To reheat, bake at 350°F for 10-15 minutes. Freeze unbaked for up to 3 months.

Nutrition

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

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