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Best Easy Stuffed Acorn Squash with Wild Rice

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This cozy stuffed acorn squash with wild rice and cranberries is the perfect fall dish—sweet roasted squash paired with earthy wild rice, tart cranberries, and crunchy pecans. It’s rustic enough for a quiet Tuesday night but fancy enough for a holiday dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper (to taste)
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, roughly chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage (optional)
  • Salt and black pepper (to taste)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 tablespoons maple syrup (for glaze)
  • 1 tablespoon melted butter or vegan butter (for glaze)
  • A pinch of cinnamon (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  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 baking sheet. Roast for 25-30 minutes until tender.
  3. While squash roasts, rinse wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce to simmer, cover, and cook for 40-45 minutes until tender and liquid is absorbed. Fluff with fork.
  4. In a large skillet, heat olive oil over medium heat. Add diced onion and celery, cook 5-7 minutes until softened. Add minced garlic, cook 1 minute until fragrant. Add diced apple, cook 2-3 minutes until just softened.
  5. Remove skillet from heat. Add cooked wild rice, dried cranberries, chopped pecans, dried thyme, dried sage, and salt and pepper. Stir to combine. Adjust seasoning to taste.
  6. When squash is tender, remove from oven. Carefully flip halves over. Spoon wild rice filling into each cavity, mounding slightly.
  7. In a small bowl, whisk together maple syrup, melted butter, and cinnamon. Brush over exposed edges of squash and lightly over filling.
  8. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and glaze is bubbly and caramelized.
  9. Remove from oven, let rest 5 minutes. Sprinkle with fresh parsley and extra cranberries and pecans. Serve warm.

Notes

To cut acorn squash safely, microwave whole squash for 2-3 minutes to soften skin. Toast pecans at 350°F for 5-7 minutes for maximum flavor. Season filling generously as squash is mild. Filling can be made up to 3 days ahead. Leftovers keep 4 days in fridge or freeze up to 3 months.

Nutrition

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

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