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Savory Stuffed Acorn Squash with Wild Rice and Cranberries

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A comforting and festive dish featuring roasted acorn squash stuffed with a savory mixture of wild rice, dried cranberries, toasted pecans, and fresh herbs. Perfect for chilly evenings or holiday meals.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup wild rice blend (uncooked)
  • 1/2 cup dried cranberries
  • 1 small yellow onion, finely diced
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup toasted pecans, roughly chopped (optional)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 2 tbsp olive oil (plus more for drizzling on squash)
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 1 tbsp maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Cut each acorn squash in half lengthwise and scoop out the seeds with a spoon. Brush the flesh lightly with olive oil and season with salt and pepper. Place them cut side down on the baking sheet. Roast for about 30-35 minutes until the flesh is tender when poked with a fork but still holding shape.
  3. While the squash roasts, rinse 1 cup of wild rice blend under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and liquid absorbed. Fluff with a fork and set aside.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and celery; cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
  5. In a mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, chopped toasted pecans, fresh thyme, and maple syrup if using. Season with salt and pepper to taste. Mix gently but thoroughly.
  6. Carefully flip the roasted squash halves cut side up. Spoon the rice mixture evenly into each cavity, pressing lightly to pack but not overfill.
  7. Return the stuffed squash to the oven and bake for an additional 15 minutes to allow flavors to meld and tops to brown slightly.
  8. Let rest for 5 minutes before serving. Garnish with extra fresh thyme or a drizzle of olive oil if desired.

Notes

If the squash seems too firm after the initial roast, give it a few more minutes before stuffing. Rinsing wild rice before cooking helps remove excess starch and keeps grains fluffy. Toast pecans in a dry pan over medium heat for 3-4 minutes for extra crunch. Maple syrup adds a nice balance to the tart cranberries but can be omitted for a more savory dish. Variations include adding protein, cheese, or swapping herbs and nuts.

Nutrition

Keywords: acorn squash, wild rice, cranberries, stuffed squash, vegetarian, gluten-free, autumn recipe, healthy dinner, easy recipe

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