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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A warm, savory-sweet stuffed acorn squash featuring wild rice, dried cranberries, and toasted pecans, perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 celery stalks, finely diced
  • 1 medium apple, finely diced (Honeycrisp or Granny Smith)
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons maple syrup
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 2 tablespoons olive oil, then drizzle with 1 tablespoon maple syrup. Season with salt and pepper. Place squash halves cut-side down on a lined baking sheet.
  2. Roast squash for 35-40 minutes until tender when pierced with a fork but still holding its shape.
  3. In a medium saucepan, combine 1 cup wild rice blend with 2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until tender and liquid is absorbed. Fluff with a fork.
  4. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
  5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and celery, cook for 5-6 minutes until softened. Add minced garlic and cook for 30 seconds.
  6. Add diced apple to the skillet and cook for 2 minutes. Stir in dried cranberries, cooked wild rice, toasted pecans, dried sage, dried thyme, cinnamon, and 2 tablespoons maple syrup. Mix well and cook for 1-2 minutes. Season with salt and pepper to taste.
  7. When squash halves are done, carefully flip them over. Spoon filling generously into each cavity, mounding slightly. Return to oven and bake for another 10 minutes until heated through and tops are golden.
  8. Remove from oven, let rest for 2-3 minutes. Sprinkle with fresh parsley and an extra drizzle of maple syrup if desired. Serve warm.

Notes

For easier cutting, microwave the whole squash for 2 minutes before slicing. Don’t over-roast the squash; check at 30 minutes. Toast pecans for best flavor. Season in layers for depth. Multitask by cooking rice and prepping filling while squash roasts.

Nutrition

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

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