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Cozy Stuffed Acorn Squash with Wild Rice (Easy Fall Recipe)

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A hearty and comforting fall dish featuring roasted acorn squash filled with a savory wild rice blend, dried cranberries, and toasted pecans. Perfect for cozy nights and holiday dinners, this recipe is naturally vegetarian and gluten-free.

Ingredients

Scale
  • 2 medium acorn squashes (about 1 to 1.5 pounds each)
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, diced (about ¾ cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, roughly chopped and toasted
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
  • 2 tablespoons maple syrup (optional)
  • 2 cups vegetable broth or water (for cooking rice)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from top to bottom, scoop out seeds and pulp. Brush cut sides and cavities with olive oil. If using, drizzle with maple syrup. Season with salt and pepper. Place cut-side down on a baking sheet or in a baking dish. Roast for 30 to 35 minutes until tender but still holding shape.
  2. While squash roasts, cook wild rice: In a medium saucepan, combine 1 cup wild rice blend with 2 cups vegetable broth or water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 40 to 45 minutes until tender and liquid is absorbed. Fluff with a fork.
  3. Prepare filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery, sauté for 5 to 7 minutes until translucent. Add minced garlic and cook 1 minute more until fragrant.
  4. In a large bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, toasted pecans, dried sage, and dried thyme. Mix well. Season with salt and pepper to taste. If dry, add a splash of vegetable broth or olive oil.
  5. Once squash halves are roasted, carefully flip them over. Spoon wild rice mixture into each cavity, mounding slightly. Return to oven and bake for 10 to 15 minutes more. If tops brown too quickly, tent with foil.
  6. Remove from oven, let rest 5 minutes. Garnish with extra cranberries and fresh parsley if desired. Serve warm.

Notes

For a crispy top, broil for the last 2 minutes. Toast pecans in a dry skillet for 2-3 minutes until fragrant. Season in layers for best flavor. Can be made ahead: cook rice and filling up to 2 days in advance. Freeze unbaked stuffed squash for up to 3 months.

Nutrition

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

Find it online: https://milacook.com/cozy-stuffed-acorn-squash-with-wild-rice-easy-fall-recipe/