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Wholesome Stuffed Acorn Squash with Wild Rice and Cranberries

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Tender roasted acorn squash filled with a savory wild rice stuffing studded with dried cranberries and toasted pecans. A wholesome, crowd-pleasing fall dish that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup uncooked wild rice
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 2 tablespoons vegan butter (optional)
  • Pomegranate seeds for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse wild rice under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until tender. Drain any excess liquid and set aside.
  3. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  4. Place squash halves cut-side up on a rimmed baking sheet. Brush with 2 tablespoons olive oil and 2 tablespoons maple syrup. Season with salt and pepper. Roast for 30 minutes until fork-tender but still holding shape.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and celery, cook 5-6 minutes until soft. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  6. In a large bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, and pecans. Add vegan butter if using. Season with salt and pepper to taste.
  7. Remove squash from oven. Spoon wild rice mixture into each squash half, mounding slightly. Do not pack too tightly.
  8. Return stuffed squash to oven and bake 15-20 minutes until heated through and tops are slightly crispy. Tent with foil if browning too quickly.
  9. Let rest 5 minutes before serving. Garnish with pomegranate seeds and fresh thyme if desired.

Notes

For easier cutting, microwave whole squash for 2 minutes to soften. Toast pecans at 350°F for 5-7 minutes for best flavor. Wild rice can be cooked a day ahead. Season in layers for best results. If squash browns too quickly, tent with foil.

Nutrition

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

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