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Best Stuffed Acorn Squash with Wild Rice and Cranberries

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This stuffed acorn squash is a show-stopping fall dish featuring tender roasted squash halves filled with a savory wild rice blend, dried cranberries, and toasted pecans. It’s naturally gluten-free, easily made vegan, and perfect for holiday dinners or casual weeknight meals.

Ingredients

Scale
  • 4 medium acorn squash
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper (to taste)
  • 1 cup wild rice blend
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ½ cup chopped pecans, toasted
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and pepper (to taste)
  • ¼ cup fresh parsley, chopped (for garnish)
  • ½ cup cooked Italian sausage (optional)
  • ½ cup cooked lentils (optional)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Cook the wild rice: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 45-50 minutes until tender and grains start to split open. Drain any excess liquid and set aside.
  2. Prep the acorn squash: Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy fibers. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a rimmed baking sheet. Roast for 25-30 minutes until fork-tender but still holding shape.
  3. Make the filling: While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion and celery for 5-6 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Stir in cooked wild rice, dried cranberries, toasted pecans, sage, thyme, and smoked paprika. Cook 2-3 minutes, stirring frequently. Season with salt and pepper. Fold in optional sausage or lentils if using.
  4. Stuff the squash: Remove roasted squash from oven and flip cavities up. Spoon wild rice filling generously into each half, mounding slightly. Sprinkle with Parmesan cheese if using.
  5. Final roast: Return stuffed squash to oven and bake 10-15 minutes until filling is hot and tops are golden. Tent with foil if browning too quickly.
  6. Garnish and serve: Remove from oven and let rest 5 minutes. Sprinkle with fresh parsley. Serve warm, each half as a complete serving.

Notes

Pre-roasting the squash ensures it’s perfectly tender. Toast pecans for deeper flavor. Use broth instead of water for cooking rice. Make extra filling for leftovers or other dishes. For vegan version, skip sausage and Parmesan and add cooked lentils. For keto/low-carb, replace wild rice with riced cauliflower. Leftovers keep in refrigerator for up to 4 days; reheat in 350°F oven covered with foil. Freeze unbaked stuffed squash for up to 3 months.

Nutrition

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

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