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Wholesome Stuffed Acorn Squash with Wild Rice

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Tender roasted acorn squash filled with a savory-sweet wild rice blend featuring cranberries, toasted pecans, and maple syrup. A perfect fall dish that’s both nourishing and impressive.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 2 tablespoons olive oil (for squash)
  • Salt and black pepper, to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (low-sodium)
  • 1 bay leaf
  • 1 tablespoon olive oil (for filling)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried sage
  • 1/3 cup dried cranberries (unsweetened if preferred)
  • 1/3 cup pecans, roughly chopped
  • 2 tablespoons maple syrup (pure)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper, to taste
  • Optional: 1/4 cup crumbled feta or goat cheese for topping

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on baking sheet. Roast for 25-30 minutes until fork-tender.
  3. While squash roasts, rinse wild rice blend under cold water. In a medium saucepan, combine rice, vegetable broth, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Remove bay leaf and fluff with fork. Set aside.
  4. In a small dry skillet over medium heat, toast pecans for 2-3 minutes until fragrant. Transfer to a plate to cool.
  5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and celery, cook for 5-6 minutes until softened. Add garlic, thyme, and sage, cook for 1 minute until fragrant.
  6. In a large mixing bowl, combine cooked wild rice, sautéed aromatics, dried cranberries, toasted pecans, maple syrup, and apple cider vinegar. Stir gently. Season with salt and pepper to taste.
  7. Once squash halves are tender, remove from oven and flip so cavities face up. Divide filling evenly among the four halves, mounding slightly.
  8. Return stuffed squash to oven and bake for 10-15 minutes until filling is heated through and tops are golden. If using cheese, sprinkle on during the last 5 minutes.
  9. Let squash rest for 5 minutes before serving. Drizzle with extra maple syrup if desired.

Notes

Cook wild rice a day ahead to save time. Toast pecans in a dry skillet for best flavor. Don’t overcook squash; aim for tender but still holding shape. Let squash rest 5 minutes before serving. For vegan option, skip cheese topping or use nutritional yeast.

Nutrition

Keywords: stuffed acorn squash, wild rice, fall recipe, vegetarian, vegan, gluten-free, Thanksgiving, cranberry, pecan

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