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Best Stuffed Acorn Squash with Wild Rice (Easy Guest Recipe)

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This stuffed acorn squash with wild rice is a beautiful and easy fall dish that looks impressive with minimal effort. It features a savory-sweet filling of nutty wild rice, tart cranberries, and toasted pecans, all piled into tender roasted squash halves.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper (to taste)
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 2 cups vegetable broth (low-sodium, e.g., Pacific Foods)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion (diced small, about 1 cup)
  • 2 celery stalks (diced small, about ½ cup)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried sage (rubbed sage preferred)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • ½ teaspoon smoked paprika
  • ⅓ cup dried cranberries (unsweetened or reduced sugar)
  • ⅓ cup toasted pecans (roughly chopped)
  • ¼ cup fresh parsley (chopped)
  • Salt and black pepper (to taste)
  • ¼ cup crumbled feta or goat cheese (optional)
  • 2 tablespoons maple syrup (for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 30-35 minutes until fork-tender.
  3. While the squash roasts, rinse the wild rice blend under cold water for about 30 seconds. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 35-45 minutes until the rice is tender and most of the liquid is absorbed. Fluff with a fork and set aside.
  4. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Add the cooked wild rice to the skillet with the onions and celery. Stir in the dried sage, dried thyme, and smoked paprika. Cook for 2 minutes, stirring occasionally. Remove from heat and fold in the dried cranberries, toasted pecans, and fresh parsley. Taste and adjust seasoning with salt and pepper.
  6. When the squash halves are tender, carefully flip them over using tongs. Spoon the filling generously into each cavity, mounding it slightly. If using cheese, sprinkle it on top now.
  7. Return the stuffed squash to the oven and bake for another 10-15 minutes until the filling is heated through and the cheese is melted and golden.
  8. Serve immediately. Drizzle with maple syrup just before serving. Garnish with extra parsley or a few whole toasted pecans if desired.

Notes

For make-ahead: Roast squash and cook rice up to 2 days in advance. Store separately. On serving day, sauté aromatics, combine filling, stuff squash, and do final bake. To freeze: Assemble without final bake, wrap tightly, freeze up to 3 months. Thaw overnight and bake at 375°F for 20-25 minutes. For vegan version, skip cheese or use vegan cheese. For nut-free, substitute pepitas or sunflower seeds for pecans.

Nutrition

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

Find it online: https://sunnysavory.com/best-stuffed-acorn-squash-with-wild-rice-easy-guest-recipe/