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Wholesome Stuffed Acorn Squash with Wild Rice and Cranberries

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A comforting and nutritious fall dish featuring tender roasted acorn squash filled with a savory wild rice blend, dried cranberries, and crunchy pecans, all finished with a maple drizzle. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 small yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for sautéing)
  • ½ cup dried cranberries
  • ⅓ cup pecans, roughly chopped
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and pepper to taste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil (for drizzle)
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out seeds and stringy pulp. Rub cut sides and cavities with 1 tablespoon olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash halves cut-side down on a baking sheet. Roast for 20 minutes.
  3. Cook the wild rice: Rinse the wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Fluff with a fork.
  4. Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery, cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  5. Combine the filling: In a large mixing bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, chopped pecans, fresh sage, and fresh thyme. Stir gently. Season with salt and pepper to taste.
  6. Stuff the squash: Remove partially roasted squash from oven. Carefully flip each half over. Divide the wild rice mixture evenly among the four squash cavities, mounding slightly.
  7. Make the maple drizzle: In a small bowl, whisk together maple syrup, 1 tablespoon olive oil, apple cider vinegar, and a pinch of salt. Drizzle over stuffed squash and any extra filling on the sheet.
  8. Final roast: Return baking sheet to oven and roast for another 20-25 minutes until squash is fork-tender and filling is golden and crispy. Tent with foil if tops brown too quickly.
  9. Rest and serve: Let stuffed squash rest for 5 minutes before serving. Serve warm, garnished with additional fresh herbs or cranberries if desired.

Notes

Pre-roasting the squash ensures tender flesh without drying out the filling. Toast pecans in a dry skillet for 2-3 minutes before adding for extra flavor. For meal prep, cook rice and sauté aromatics up to 2 days in advance. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

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

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