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Guest-Favorite Stuffed Acorn Squash with Wild Rice and Cranberries

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This stuffed acorn squash is a showstopper that looks impressive but comes together with minimal fuss. Sweet roasted squash, nutty wild rice, and tart cranberries create a crowd-pleasing dish that’s naturally vegetarian and gluten-free.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth, low-sodium
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, roughly chopped and toasted
  • 2 tablespoons maple syrup
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Extra toasted pecans (optional garnish)
  • Balsamic glaze (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking dish or sheet with parchment paper if desired.
  2. Cook the wild rice: Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rice with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and has absorbed most of the liquid. Fluff with a fork and set aside.
  3. Prepare the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until just fork-tender but still holding its shape.
  4. Toast the pecans: While the squash roasts, heat a small dry skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 2-3 minutes until fragrant and slightly darkened. Transfer to a plate to cool.
  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: Add the cooked wild rice to the skillet with the vegetables. Stir in the dried sage, thyme, rosemary, dried cranberries, and toasted pecans. Drizzle in the maple syrup and stir everything together. Season with salt and pepper to taste. If the stuffing seems dry, add a splash of vegetable broth.
  7. Stuff the squash: Remove the squash from the oven and carefully flip them over using tongs. Spoon the wild rice mixture into each cavity, mounding it slightly. Drizzle a little extra maple syrup over the tops if desired.
  8. Finish baking: 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 caramelized. The squash should be completely tender when pierced with a fork.
  9. Rest and serve: Let the squash rest for 5 minutes before serving. Garnish with fresh parsley and extra toasted pecans if desired. A drizzle of balsamic glaze takes it over the top.

Notes

Par-cook the squash before stuffing to prevent mushiness. Toast spices in oil for 30 seconds to enhance flavor. Cook rice a day ahead to save time. For vegan, ensure broth is vegan-friendly. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

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

Find it online: https://platebelle.com/guest-favorite-stuffed-acorn-squash-with-wild-rice-and-cranberries/