Why You’ll Love Stuffed Acorn Squash with Wild Rice and Cranberries Recipe
This stuffed acorn squash dish is full of autumnal flavors and textures: tender roasted squash, nutty wild rice, and sweet-tart cranberries. It’s easy to prepare, visually impressive on the table, and adaptable if you want to make it heartier or keep it light. Whether served as a main course for vegetarians or a striking holiday side, it always feels special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
acorn squash
extra virgin olive oil
wild rice blend (or cooked wild rice)
dried cranberries
chopped pecans or walnuts
salt and black pepper
optional aromatics (like onion, celery or herbs such as sage)
Directions
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Preheat the oven to 400°F (about 200°C).
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Prepare the squash: Slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp. Brush the cut sides with olive oil and season with salt and pepper.
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Roast the squash: Place the squash halves cut‑side down on a baking sheet and roast until tender when pierced with a knife, about 35–45 minutes.
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Cook the filling: While the squash roasts, cook the wild rice according to package instructions. In a medium bowl, combine cooked rice with dried cranberries and chopped nuts. If you like, sauté finely diced onion or celery first for extra flavor and add herbs such as sage or thyme.
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Assemble: Once the squash is roasted, turn the halves cut‑side up. Spoon the wild rice mixture evenly into the cavities.
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Finish baking: Return to the oven for another 10–15 minutes to heat everything through. Serve warm.
Servings and timing
Servings: About 4 squash halves (serves 4)
Prep time: ~15 minutes
Cook time: ~40–55 minutes
Total time: ~1 hour to 1 hour 10 minutes
Storage/Reheating
To store: Allow leftovers to cool, then place in an airtight container and refrigerate for up to 3 days.
To reheat: Warm in the oven at about 350°F (175°C) for 10–15 minutes with a little water or broth to keep the squash moist. You can also microwave individual portions until heated through.
FAQs
1. Can I make this recipe vegan or vegetarian?
Yes — this dish is naturally vegetarian and can easily be vegan if you use plant‑based oils and omit any cheese or animal products.
2. What kind of rice should I use?
Wild rice or a wild rice blend works best for flavor and texture, but you can substitute brown rice or other grains if preferred.
3. Can I prepare this ahead of time?
Yes — you can roast the squash and cook the filling ahead, then assemble and bake just before serving.
4. What nuts work best?
Pecans or walnuts are great choices for crunch and complement the sweet cranberries.
5. Can I add protein to make this more filling?
Yes — cooked lentils, chickpeas, or even sautéed turkey or sausage can be added to the stuffing for more protein.
6. Is the squash skin edible?
Yes, but it can be tough — many people scoop out the filling and eat it without the skin.
7. How can I make it gluten‑free?
The recipe is already gluten‑free so long as you use a certified gluten‑free wild rice blend.
8. What herbs pair well with this dish?
Sage, thyme, and rosemary all complement the flavors of squash and wild rice.
9. Can I use other dried fruit instead of cranberries?
Yes — dried cherries, raisins, or apricots are tasty alternatives.
10. How do I choose a good acorn squash?
Pick squash that feels heavy for its size, has a firm, unbroken rind, and deep green color.
Conclusion
Stuffed acorn squash with wild rice and cranberries is a delicious way to celebrate seasonal produce. With its mix of sweet, nutty, and savory elements, it’s perfect for holiday dinners, cozy weeknight meals, or special occasions. Easy to adapt and prepare ahead, this colorful dish will be a favorite for vegetarians and omnivores alike.
Stuffed Acorn Squash with Wild Rice and Cranberries
This stuffed acorn squash with wild rice and cranberries is a hearty, flavorful vegetarian dish perfect for fall and winter. The squash is roasted until tender and filled with a savory-sweet mixture of wild rice, cranberries, nuts, and herbs, making it a nutritious and satisfying meal or side.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 cup wild rice blend, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/4 tsp dried thyme
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut side down on the baking sheet and roast for 30-40 minutes or until tender.
- While the squash roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté the onion, garlic, celery, and carrot for 5-7 minutes until softened.
- Add the wild rice blend and stir for 1 minute. Pour in the vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes or until rice is tender and liquid is absorbed.
- Stir in the cranberries, nuts, thyme, cinnamon, and season with salt and pepper to taste. Cook for 2-3 more minutes, then remove from heat.
- Turn the roasted squash halves cut side up and fill each with the wild rice mixture.
- Return to the oven and bake for 10 more minutes to heat through.
- Garnish with fresh parsley before serving if desired.
Notes
- You can substitute quinoa or brown rice for the wild rice blend.
- Use dried cherries or raisins in place of cranberries if preferred.
- Make it a full meal by adding cooked sausage or beans to the filling.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 310
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
