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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A comforting fall dish featuring roasted acorn squash filled with a savory-sweet mixture of wild rice, dried cranberries, and toasted pecans. Perfect for potlucks, Thanksgiving, or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for squash)
  • ½ teaspoon salt (for squash)
  • ¼ teaspoon black pepper (for squash)
  • 1 cup cooked wild rice (about ⅓ cup uncooked)
  • ½ cup dried cranberries
  • ½ cup chopped pecans, toasted
  • 1 small shallot, finely diced (about ¼ cup)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for sautéing)
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt (for filling)
  • ¼ teaspoon black pepper (for filling)
  • ¼ cup vegetable broth
  • Fresh parsley, chopped (for garnish, optional)
  • Extra toasted pecans (for garnish, optional)
  • Balsamic glaze (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  3. Brush cut sides and cavities with 2 tablespoons olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place squash halves cut-side down on the prepared baking sheet.
  4. Roast squash for 25-30 minutes, until fork-tender.
  5. While squash roasts, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Transfer to a plate to cool.
  6. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add diced shallot and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds.
  7. Add cooked wild rice, dried cranberries, toasted pecans, maple syrup, fresh thyme, cinnamon, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Stir to combine. Pour in vegetable broth and let simmer for 2-3 minutes.
  8. Carefully flip roasted squash halves over using tongs.
  9. Divide filling evenly among the four squash halves, piling it high.
  10. Return stuffed squash to the oven and bake for another 10 minutes.
  11. Remove from oven and let cool for 5 minutes. Garnish with fresh parsley, extra toasted pecans, and a drizzle of balsamic glaze if desired.

Notes

Toast pecans for best flavor. Season in layers—season squash before roasting and filling as you build it. Double the filling if desired. For nut-free, substitute pumpkin seeds. Leftovers keep in the refrigerator for up to 4 days; reheat in the oven at 350°F for 10-15 minutes. Not recommended for freezing.

Nutrition

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

Find it online: https://cravemila.com/cozy-stuffed-acorn-squash-with-wild-rice-and-cranberries-2/