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Cozy Roasted Acorn Squash Stuffed with Wild Rice & Cranberries

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A comforting fall dish featuring roasted acorn squash halves filled with a savory wild rice stuffing studded with dried cranberries and toasted pecans. This vegetarian and gluten-free recipe is perfect for holiday gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup wild rice
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 celery stalks, diced (about 1/2 cup)
  • 1/2 cup dried cranberries (unsweetened or reduced-sugar)
  • 1/3 cup chopped pecans, toasted
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Prepare the acorn squash: Using a sharp chef’s knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a large spoon. Place the squash halves cut-side down on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, then rub it all over the skin. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes, until the flesh is tender when pierced with a fork and the edges are starting to caramelize.
  3. Cook the wild rice: While the squash roasts, rinse 1 cup wild rice under cold water in a fine-mesh strainer. In a dry medium saucepan over medium heat, toast the rice for 2-3 minutes, stirring constantly, until it smells nutty and starts to pop. Add 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes, until the rice is tender and has split open. Drain any excess liquid and set aside.
  4. Sauté the aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the diced onion and celery, and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Season with a pinch of salt and pepper.
  5. Combine the stuffing: In a large bowl, mix the cooked wild rice, sautéed vegetables, dried cranberries, toasted pecans, dried sage, and dried thyme. Stir until everything is well combined. Taste and adjust seasoning.
  6. Stuff the squash: Once the squash halves are done roasting, carefully flip them over using tongs. Divide the wild rice mixture evenly among the four halves, mounding it slightly. Don’t pack it too tight.
  7. Finish roasting: Return the stuffed squash to the oven and roast for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. If you’re adding feta, sprinkle it on during the last 5 minutes of baking.
  8. Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and drizzle with balsamic glaze if using. Serve warm, directly in the squash halves.

Notes

For best results, toast the wild rice in a dry pan before cooking to enhance its nutty flavor. Roast the squash cut-side down first to achieve deep caramelization. The stuffing can be prepared up to 2 days in advance. For a vegan version, omit the feta cheese and use vegetable broth.

Nutrition

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

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