Print

Cozy Wild Rice Stuffed Acorn Squash: Best Fall Dinner

cozy wild rice stuffed acorn squash - featured image
Print Recipe

This cozy wild rice stuffed acorn squash with cranberries is a hearty, vegetarian, and gluten-free fall dinner that’s both beautiful and easy to make. Sweet roasted squash is filled with a savory wild rice blend, tart cranberries, and crunchy pecans for a perfectly balanced meal.

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  3. In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon maple syrup. Brush mixture over cut sides and cavities of squash halves. Season with salt and pepper. Place cut-side down on baking sheet.
  4. Roast squash for 30-40 minutes until tender and easily pierced with a fork.
  5. While squash roasts, rinse wild rice blend. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender and liquid is absorbed. Fluff with fork.
  6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and celery; cook 5-7 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  7. In a large bowl, combine cooked rice, sautéed vegetables, dried cranberries, and chopped pecans. Stir well. Season with salt and pepper to taste.
  8. Once squash is roasted, carefully flip halves over. Spoon filling generously into each half, mounding slightly.
  9. Return stuffed squash to oven and bake 10-15 minutes until heated through and tops are slightly crispy.
  10. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t overcook the squash; check at 30 minutes. Toast pecans in a dry skillet for 2-3 minutes for deeper flavor. Use a good vegetable broth for best flavor. Can be made ahead: roast squash and prepare filling up to 2 days in advance; store separately and stuff before reheating.

Nutrition

Keywords: wild rice stuffed acorn squash, stuffed acorn squash, fall dinner, vegetarian, gluten-free, wild rice, cranberries, pecans

Find it online: https://fizzlefork.com/cozy-wild-rice-stuffed-acorn-squash-best-fall-dinner/