Print

Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

cozy stuffed acorn squash with wild rice and cranberries - featured image
Print Recipe

A warm and comforting fall dish featuring tender acorn squash stuffed with nutty wild rice, tart cranberries, and crunchy pecans. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup uncooked wild rice
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 cup chopped pecans
  • Salt and pepper to taste
  • 2 tablespoons vegan butter (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse wild rice under cold water. In a medium saucepan, combine rice, vegetable broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Drain excess liquid and set aside.
  3. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Place squash halves cut-side up in a baking dish. Drizzle with 1 tablespoon olive oil and 1 tablespoon maple syrup, then season with salt and pepper.
  4. Roast squash for 30-35 minutes until fork-tender and edges caramelize.
  5. While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and celery, cook 5-6 minutes until softened. Add minced garlic, sage, and thyme, cook 1 minute until fragrant.
  6. Push vegetables to one side of skillet. Add chopped pecans to empty space and toast 2-3 minutes, stirring frequently, until golden and fragrant.
  7. In a large mixing bowl, combine cooked wild rice, sautéed vegetables and pecans, dried cranberries, and a generous pinch of salt and pepper. Stir well. Taste and adjust seasoning. If using vegan butter, stir in while rice is warm.
  8. Once squash halves are roasted, remove from oven. Spoon rice mixture into each half, mounding slightly without packing too tightly.
  9. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and tops are slightly crispy. For extra browning, broil for the last 2 minutes.
  10. Let squash rest 5 minutes before serving. Serve warm, with an extra drizzle of maple syrup if desired.

Notes

Don’t overcook the wild rice; it should be tender but chewy. For easier cutting, microwave whole squash for 2-3 minutes. Toast pecans separately to avoid burning. Make extra filling for leftovers. Watch the broiler closely to prevent burning.

Nutrition

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

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