Print

Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

stuffed acorn squash with wild rice and cranberries - featured image
Print Recipe

This cozy stuffed acorn squash with wild rice and cranberries is a comforting fall dish featuring tender roasted acorn squash filled with a savory-sweet wild rice blend, dried cranberries, and toasted pecans. It’s perfect for weeknight dinners or holiday gatherings.

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
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 stalks celery, diced (about 1/2 cup)
  • 1 medium carrot, diced (about 1/2 cup)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Pomegranate arils (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut each acorn squash in half from stem to root using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a spoon.
  2. Brush the cut sides of the squash with olive oil and season generously with salt and pepper. Place them cut-side down on a baking sheet or in a baking dish. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  3. While the squash roasts, cook the wild rice. Rinse the wild rice blend under cold water in a fine-mesh strainer. In a medium saucepan, combine the rice with 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
  4. While the rice cooks, prepare the vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute, until fragrant. Stir in the dried rosemary, dried thyme, and cinnamon. Cook for 30 seconds to toast the spices.
  5. In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, and toasted pecans. Mix well. Taste and adjust the seasoning with salt and pepper.
  6. When the squash halves are done roasting, remove them from the oven and carefully flip them over using tongs. Spoon the wild rice filling into each squash half, mounding it slightly. Press the filling down gently with the back of the spoon.
  7. Return the stuffed squash to the oven. Bake for another 10-15 minutes, until the filling is heated through and the squash is fully tender. If desired, broil for the last 2-3 minutes for a little color on top.
  8. Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley and pomegranate arils if using. Serve warm, directly in the squash halves.

Notes

Don’t skip roasting the squash cut-side down to keep it moist. Toast the pecans for deeper flavor. Season the squash generously. The filling can be made up to 2 days ahead. For a protein boost, add cooked lentils, chickpeas, or Italian sausage.

Nutrition

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

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