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Easy Stuffed Acorn Squash with Wild Rice & Cranberries

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A quick and easy weeknight dinner featuring tender acorn squash stuffed with a savory-sweet filling of wild rice, dried cranberries, and pecans. Ready in 40 minutes, this cozy dish feels special without requiring hours in the kitchen.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked wild rice (about 1/3 cup uncooked)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup finely diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste
  • Fresh parsley or thyme sprigs (optional garnish)
  • Drizzle of maple syrup (optional)
  • Crumbled feta or goat cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut the acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rinse and pat dry.
  3. Brush cut sides and cavities with olive oil. Sprinkle with salt and pepper. Place cut-side down on the baking sheet.
  4. Roast squash for 25-30 minutes until fork-tender.
  5. Meanwhile, cook wild rice if needed: bring 1 cup water to a boil, add 1/3 cup wild rice, reduce heat, cover, and simmer 35-40 minutes. Drain and fluff.
  6. In a medium skillet over medium heat, melt butter. Add onion and cook 3-4 minutes until soft.
  7. Add garlic, sage, thyme, and cinnamon. Stir for 30 seconds until fragrant.
  8. Remove from heat. Stir in cooked wild rice, dried cranberries, and pecans. Season with salt and pepper.
  9. When squash is done, flip halves over. Divide filling evenly among the four halves.
  10. Return to oven for 5-10 minutes to warm through. Optionally broil for 1-2 minutes for extra color.
  11. Let rest 5 minutes before serving. Garnish as desired.

Notes

Microwave squash halves for 3-4 minutes before roasting to reduce time. Don’t skip the cinnamon—it enhances sweetness without making it dessert-like. Toast pecans in a dry skillet for extra flavor. Make extra filling for another meal. Adjust roasting time based on squash size.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall dinner, weeknight meal, vegetarian, gluten-free

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