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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A warm and hearty stuffed acorn squash featuring nutty wild rice, tart cranberries, and crunchy pecans, all drizzled with a maple glaze. This comforting dish is perfect for cozy evenings and brings back the flavors of a beloved café memory.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeds scooped out
  • 2 tablespoons olive oil (for roasting squash)
  • Salt and black pepper, to taste
  • 1 cup wild rice blend (mix of wild and brown rice)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil (for sautéing)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries (unsweetened or reduced sugar)
  • 1/2 cup pecans, roughly chopped and toasted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper, to taste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil (for drizzle)
  • 1 tablespoon apple cider vinegar
  • Pinch of salt
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Extra toasted pecans for garnish (optional)
  • Extra maple syrup for drizzle (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with 2 tablespoons olive oil, then season generously with salt and pepper. Place the halves cut-side down on the prepared baking sheet.
  3. Roast the squash for 30-35 minutes, until tender when pierced with a fork. Set aside to cool slightly.
  4. While the squash roasts, rinse the wild rice blend under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until tender and liquid is absorbed. Fluff with a fork.
  5. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery, cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  6. In a separate small dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, shaking frequently, until fragrant and lightly browned. Remove from pan immediately.
  7. In a large mixing bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, toasted pecans, dried thyme, dried sage, and ground cinnamon. Stir well. Season with salt and pepper to taste.
  8. In a small bowl, whisk together maple syrup, 1 tablespoon olive oil, apple cider vinegar, and a pinch of salt. Set aside.
  9. Flip the roasted squash halves cut-side up. Divide the filling evenly among the four halves, mounding slightly. Drizzle the maple mixture over the top.
  10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until filling is heated through and tops are slightly golden.
  11. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or thyme sprigs and extra toasted pecans if desired. Serve warm.

Notes

If squash halves are very large, they may need a few extra minutes of roasting. The filling can be made a day ahead and stored in the refrigerator—just reheat slightly before stuffing. For a vegan version, ensure vegetable broth is vegan-friendly. To freeze, assemble unbaked stuffed squash, wrap tightly, and freeze for up to 3 months; thaw overnight before baking.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, vegetarian, gluten-free, fall recipe, comfort food, maple glaze

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