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Wholesome Stuffed Acorn Squash: Easy Wild Rice & Cranberry Recipe

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A hearty and flavorful stuffed acorn squash featuring wild rice, dried cranberries, and toasted pecans, perfect for fall gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squashes (about 1½ pounds each), halved and seeded
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 cup wild rice blend (or ¾ cup wild rice plus ¼ cup brown rice)
  • 2 cups vegetable broth, low-sodium
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh sage, chopped (or ½ teaspoon dried rubbed sage)
  • ½ cup dried cranberries (unsweetened or reduced sugar)
  • ½ cup pecans, roughly chopped and toasted
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons maple syrup (pure)
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh pomegranate arils (optional garnish)
  • Additional toasted pecans (optional garnish)
  • Balsamic glaze (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Brush cut sides and cavities with 2 tablespoons olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Place squash halves cut-side down on prepared baking sheet. Roast for 25 minutes until just tender.
  5. While squash roasts, rinse 1 cup wild rice blend under cold water.
  6. In a medium saucepan, toast rice over medium heat for 2-3 minutes, stirring constantly, until nutty and popping.
  7. Add 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes until tender. Fluff with a fork and set aside.
  8. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and celery, cook for 5-6 minutes until softened and golden.
  9. Add minced garlic, fresh thyme, and sage, cook for 1 more minute until fragrant.
  10. Transfer sautéed vegetables to a large mixing bowl. Add cooked wild rice, dried cranberries, toasted pecans, fresh parsley, 2 tablespoons maple syrup, and 1 tablespoon apple cider vinegar. Stir gently. Season with salt and pepper to taste.
  11. Remove partially roasted squash from oven and flip cavities up. Divide filling evenly among the four squash halves, mounding slightly.
  12. Return stuffed squash to oven and bake for another 15-20 minutes until filling is heated through and squash is completely tender.
  13. Let squash rest for 5 minutes before serving. Garnish with pomegranate arils, extra toasted pecans, and a drizzle of balsamic glaze if desired. Serve warm.

Notes

Toast the wild rice before cooking for deeper flavor. Use fresh herbs if possible. Don’t overcook squash in first roast to prevent collapse. Can prep filling up to 2 days ahead. For nut-free, use toasted pumpkin seeds.

Nutrition

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

Find it online: https://flurpchef.com/wholesome-stuffed-acorn-squash-easy-wild-rice-and-cranberry-recipe/