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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A warm, hearty fall dish featuring tender roasted acorn squash filled with nutty wild rice, tart dried cranberries, and toasted pecans. Perfect for a quiet evening or a festive gathering.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup wild rice, uncooked
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons olive oil, divided
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 2 tablespoons vegan butter or regular butter (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 1 tablespoon olive oil and maple syrup. Season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 30 minutes.
  2. While squash roasts, rinse wild rice under cold water. In a medium saucepan, combine rice with 2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender and grains split open. Drain excess liquid if needed. Fluff with a fork and stir in butter if using.
  3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and celery, cook 5-6 minutes until softened. Add minced garlic, sage, and thyme. Cook 1 minute until fragrant.
  4. In a large mixing bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, and toasted pecans. Stir well. Season with salt and pepper to taste.
  5. Remove squash from oven after 30 minutes. Carefully flip each half over. Divide filling evenly among the four squash halves, mounding slightly. Return to oven and roast another 15-20 minutes until filling is heated through and squash is fork-tender.
  6. Let stuffed squash rest 5 minutes before serving. Garnish with extra cranberries, flaky salt, and fresh thyme leaves if desired.

Notes

Toast pecans in a dry skillet for 3-4 minutes for best flavor. Make filling ahead up to 2 days in advance. For vegan version, omit butter or use plant-based butter. Leftovers keep in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, gluten-free, cozy dinner

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