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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A hearty, plant-based main dish featuring roasted acorn squash filled with a savory-sweet wild rice, cranberry, and pecan stuffing. Perfect for fall gatherings and holiday meals, this recipe is naturally vegetarian, gluten-free, and make-ahead friendly.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend (or ¾ cup wild rice plus ¼ cup brown rice)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ cup dried cranberries
  • ½ cup toasted pecans, roughly chopped
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons maple syrup
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup pomegranate arils (optional, for topping)
  • Extra toasted pecans (optional, for garnish)
  • Fresh sage leaves (optional, for garnish)

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 pulp. Brush cut sides and cavities with olive oil; season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Roast squash for 35-40 minutes until fork-tender. Set aside to cool slightly; keep oven on.
  4. Rinse wild rice blend under cold water. In a medium saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 30-40 minutes until tender and liquid is absorbed. Drain excess liquid and fluff with fork.
  5. While rice cooks, heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add onion and celery; cook 5-6 minutes until softened. Add garlic, sage, thyme, and smoked paprika; cook 1 minute until fragrant.
  6. Reduce heat to low. Add cooked wild rice, dried cranberries, toasted pecans, chickpeas, and maple syrup to the skillet. Stir to combine. Season with salt and pepper. Fold in fresh parsley.
  7. Flip roasted squash halves cut-side up on the baking sheet. Divide filling evenly among the four halves, mounding slightly.
  8. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are golden. For extra browning, broil for the last 2 minutes.
  9. Remove from oven and let rest 5 minutes. Garnish with pomegranate arils, extra pecans, and fresh sage leaves if desired. Serve warm.

Notes

Toast pecans in a dry skillet for 3-4 minutes until fragrant. Season the squash itself with salt and pepper before roasting. If filling seems dry, add a splash of broth; if too wet, cook uncovered for a minute. For make-ahead, prepare filling up to 2 days in advance and stuff squash just before baking. To freeze, assemble unbaked stuffed squash, wrap tightly, and freeze up to 3 months; bake from frozen at 375°F for 45-50 minutes.

Nutrition

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

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