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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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Tender roasted acorn squash filled with a savory wild rice blend, tart cranberries, and crunchy pecans. This vegetarian and gluten-free dish is perfect for fall gatherings and weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta or goat cheese (optional)
  • Extra chopped pecans (optional)
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Plump the cranberries: Place the dried cranberries in a small bowl and cover with warm water. Set aside for at least 10 minutes. Drain before using.
  3. Cook the wild rice: In a medium saucepan, combine the wild rice blend and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid is absorbed. Fluff with a fork and set aside.
  4. While the rice cooks, prep the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  5. Roast the squash: Brush the cut sides and cavities with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  6. Toast the pecans: While the squash roasts, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Set aside.
  7. Sauté the aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and celery, and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute.
  8. Build the filling: To the skillet, add the cooked wild rice, drained cranberries, toasted pecans, dried sage, dried thyme, and ground cinnamon. Stir together and cook for 2-3 minutes. Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley.
  9. Stuff the squash: When the squash halves are done roasting, carefully flip them over using tongs. Divide the filling evenly among the four cavities, mounding it slightly.
  10. Finish in the oven: Return the stuffed squash to the oven (still at 400°F) and bake for 10-15 minutes more, until the filling is heated through and the tops are slightly crispy. If the edges of the squash are browning too much, tent loosely with foil.
  11. Rest and serve: Let the squash rest for 5 minutes before serving. Top with crumbled feta or goat cheese if using, and a sprinkle of extra parsley.

Notes

Don’t overcook the squash; it should be tender but still hold its shape. Toast spices briefly to wake up their flavors. Season in layers for best results. Cook the rice up to 3 days ahead to save time. Plump the cranberries to keep them juicy.

Nutrition

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

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