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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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Tender acorn squash halves are filled with a savory-sweet wild rice stuffing featuring dried cranberries, toasted pecans, and apple. This naturally gluten-free and vegetarian dish is perfect for cozy fall and winter dinners or holiday entertaining.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 1 medium apple, diced (Honeycrisp or Fuji recommended)
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, roughly chopped and toasted
  • 2 tablespoons olive oil, plus extra for brushing squash
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons maple syrup
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cook the wild rice: In a medium saucepan, combine 1 cup wild rice blend with 2 cups vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  3. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out seeds and stringy pulp. Place squash halves cut-side up in a baking dish or on a rimmed baking sheet. Brush cut sides and cavities with olive oil, then drizzle with 1 tablespoon maple syrup. Season with salt and pepper. Roast for 30 minutes until just tender but still holding shape.
  4. Make the filling: While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and celery; cook 5-7 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  5. Add diced apple, dried sage, and dried thyme; cook 2-3 minutes until apple softens slightly. Stir in cooked wild rice, dried cranberries, and toasted pecans. Season with salt and pepper to taste.
  6. Stuff the squash: Remove par-baked squash from oven. Spoon filling generously into each squash half, mounding slightly.
  7. Drizzle remaining 1 tablespoon maple syrup over tops. Return to oven and bake 15-20 minutes until squash is completely tender and filling is heated through and slightly golden.
  8. Let rest 5 minutes before serving. Garnish with fresh parsley if desired. Serve warm.

Notes

Par-baking the squash prevents the filling from drying out. Toast pecans for 3-5 minutes at 400°F until fragrant. Use a wild rice blend for best texture. For a vegan version, use agave nectar instead of maple syrup. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 15-20 minutes.

Nutrition

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

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