Print

Wholesome Stuffed Acorn Squash with Wild Rice

stuffed acorn squash with wild rice - featured image
Print Recipe

This Wholesome Stuffed Acorn Squash with Wild Rice is a cozy, nutritious dinner that feels special without trying hard. Tender roasted squash halves are filled with a savory wild rice stuffing studded with dried cranberries and crunchy pecans, making it perfect for fall gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ cup dried cranberries
  • ½ cup pecans or walnuts, roughly chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese (optional)
  • Fresh parsley or sage leaves, chopped for garnish (optional)
  • A drizzle of balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the acorn squash: Using a sharp knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon.
  3. Season the squash: Brush the cut sides and insides of each squash half with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place them cut-side down on a baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  4. Cook the wild rice: 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 rice, reduce heat to low, cover, and simmer for 40-45 minutes, until the rice is tender and has absorbed most of the liquid. Drain any excess liquid and set aside.
  5. Sauté the aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery, and cook for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  6. Build the stuffing: In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans, dried thyme, dried sage, and cinnamon. Mix together gently. Taste and adjust seasoning with salt and pepper.
  7. Stuff the squash: Once the squash halves are tender, carefully flip them over so they’re cut-side up. Divide the wild rice mixture evenly among the four halves, mounding it slightly in the center.
  8. Bake again: Return the stuffed squash to the oven and bake for another 15-20 minutes, until the filling is heated through and the tops are slightly golden. If you’re adding feta cheese, sprinkle it on during the last 5 minutes of baking.
  9. Rest and serve: Let the squash rest for 5 minutes before serving. Garnish with fresh parsley or sage leaves if desired.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes to soften the skin. Toast the nuts in a dry skillet for 2-3 minutes for extra flavor. You can cook the rice and sauté the vegetables up to two days in advance. If your squash is particularly large, add 5-10 minutes to the initial roasting time.

Nutrition

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

Find it online: https://prismtaste.com/wholesome-stuffed-acorn-squash-with-wild-rice-best-easy-dinner/