Stuffed acorn squash is a delightful and hearty dish that combines the natural sweetness of roasted squash with a savory filling of wild rice, dried cranberries, and crunchy pecans.
This recipe is naturally gluten-free and perfect for autumn or winter dinners, making a great vegetarian main or a festive side dish.
The combination of textures and flavors is both comforting and elegant, ideal for family meals or holiday gatherings.
Why You’ll Love This Recipe
- Roasting the acorn squash brings out its natural sweetness and softens the flesh for a perfect edible bowl.
- Wild rice adds a nutty texture and makes the stuffing filling and nutritious.
- Dried cranberries bring a subtle tartness that complements the sweet squash, while pecans add crunchiness.
- Fresh herbs brighten the flavor making the dish balanced and aromatic.
Stuffed Acorn Squash with Wild Rice and Cranberries
Enjoy a gluten-free, seasonal fall dish featuring roasted acorn squash filled with wild rice, cranberries, pecans, and fresh herbs.
- Prep time
- 15 minutes
- Cook time
- 70 minutes
- Servings
- 4
- Yield
- 4 stuffed acorn squash halves
Ingredients
- 2 medium acorn squashes (about 2 pounds total)
- 1 cup wild rice blend, rinsed (190 g)
- 2 cups vegetable broth or water (480 ml)
- 1/3 cup dried cranberries (50 g)
- 1/3 cup pecans, chopped (35 g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/4 cup fresh parsley, chopped (15 g)
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Acorn Squash Preheat the oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
- Cook the Wild Rice While the squash roasts, combine the rinsed wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for 45-50 minutes or until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare the Stuffing In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds more. Stir in the cooked wild rice, dried cranberries, chopped pecans, fresh parsley, and thyme. Season with salt and pepper to taste. Stir to combine and warm through for 2 minutes.
- Stuff and Bake Once the squash is roasted, carefully turn the halves cut side up. Spoon the wild rice mixture evenly into each squash half. Return the stuffed squash to the oven and bake for an additional 15 minutes until heated through.
Helpful Tips
- For even cooking, choose acorn squashes that are similar size.
- You can substitute pecans with walnuts or almonds if preferred.
- To save time, use pre-cooked wild rice from the store, adjusting cooking steps accordingly.
- Leftover stuffed squash makes a great next-day meal reheated in the oven at 350°F (175°C) until warmed through.
Storage and Make-Ahead
Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in an oven-safe dish at 350°F (175°C) until heated through, about 15-20 minutes.
Do not leave cooked squash at room temperature longer than 2 hours to ensure food safety.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe is vegan as written, using vegetable broth and no animal products.
Is wild rice gluten-free?
Yes, wild rice is naturally gluten-free, making this dish safe for gluten-intolerant individuals.
Can I prepare this dish ahead of time?
You can prepare the wild rice and stuffing mixture up to a day ahead and refrigerate it. Assemble and bake the squash just before serving for best results.
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