Print

Cozy Stuffed Acorn Squash: Best Wild Rice & Cranberry Recipe

stuffed acorn squash - featured image
Print Recipe

A cozy stuffed acorn squash with wild rice and cranberries, featuring sweet roasted squash, nutty wild rice, tart cranberries, and savory herbs. It’s a hearty, healthy, and crowd-pleasing fall dish that comes together in about an hour.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium apple, diced
  • ½ cup dried cranberries
  • 1 tablespoon maple syrup
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • ¼ cup chopped pecans or walnuts (optional)
  • Salt and pepper to taste
  • Fresh parsley or sage leaves, chopped (for garnish)
  • Extra dried cranberries and pecans (for garnish)
  • A drizzle of balsamic glaze (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 2 tablespoons olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper. Place cut-side down on baking sheet. Roast for 25-30 minutes until tender.
  3. Cook the wild rice: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add wild rice and toast for 2-3 minutes, stirring constantly. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until tender. Drain any excess liquid and set aside.
  4. Sauté the aromatics: In a large skillet, heat another tablespoon of olive oil over medium heat. Add diced onion and celery, cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  5. Build the filling: Add diced apple to the skillet and cook for 2-3 minutes. Stir in dried cranberries, maple syrup, sage, thyme, and cinnamon. Cook for 1 minute. Remove from heat.
  6. Combine everything: In a large mixing bowl, combine cooked wild rice with sautéed vegetable mixture. Add chopped pecans or walnuts if using. Stir well. Season with salt and pepper to taste.
  7. Stuff the squash: Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  8. Bake again: Return stuffed squash to oven and bake for 15-20 minutes until heated through and tops are slightly golden. Optionally broil for 2 minutes for extra crunch.
  9. Garnish and serve: Let cool for 5 minutes. Sprinkle with fresh parsley or sage, extra cranberries and pecans, and a drizzle of balsamic glaze. Serve warm.

Notes

Toast the wild rice for deeper flavor. Don’t overcook the squash; it should be fork-tender but hold its shape. Season in layers for best flavor. Drain excess liquid from rice to avoid soggy filling. For a nut-free version, skip the pecans. For added protein, mix in cooked chickpeas or crumbled tempeh. Leftovers keep in the fridge for up to 4 days and reheat well in the oven.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegan, gluten-free, Thanksgiving, comfort food

Find it online: https://freshforkful.com/cozy-stuffed-acorn-squash-best-wild-rice-and-cranberry-recipe/