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Cozy Stuffed Acorn Squash: Wild Rice & Cranberries

stuffed acorn squash with wild rice and cranberries - featured image
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A cozy, impressive stuffed acorn squash with wild rice, dried cranberries, and pecans. Perfect for fall gatherings, this vegetarian dish comes together in about an hour with simple pantry ingredients.

Ingredients

Scale
  • 3 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil (for squash)
  • Salt and black pepper, to taste
  • 1 cup wild rice, uncooked
  • 2 cups vegetable broth
  • 1 tablespoon olive oil (for stuffing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon ground cinnamon
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 tablespoons maple syrup (optional glaze)
  • 1 tablespoon melted butter (or vegan butter, optional glaze)
  • Pinch of cinnamon (optional glaze)

Instructions

  1. Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 45-50 minutes until tender. Drain any excess liquid and set aside.
  2. Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until fork-tender.
  3. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 1 minute. Stir in cooked wild rice, dried cranberries, chopped pecans, dried thyme, dried sage, and ground cinnamon. Cook for 2-3 minutes until well combined and heated through. Season with salt and pepper.
  4. Remove roasted squash from oven and flip them over so cavities face up. Spoon wild rice mixture into each squash half, mounding slightly. If using maple glaze, whisk together maple syrup, melted butter, and cinnamon, then drizzle over stuffed squash.
  5. Return stuffed squash to oven and bake for another 10-15 minutes until stuffing is heated through and tops are slightly golden. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley.

Notes

Don’t overcook the wild rice; start checking at 40 minutes. Toast pecans in a dry skillet for 2-3 minutes for extra flavor. Don’t skip the cinnamon—it adds warmth. Drain cooked wild rice well to avoid watery stuffing. For vegan version, use olive oil instead of butter in glaze and vegetable broth. For protein-packed version, add 1 cup cooked lentils or crumbled vegan sausage. Leftovers keep in fridge for up to 4 days; reheat in oven at 350°F for 10-15 minutes. Freeze before final bake for up to 3 months.

Nutrition

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

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