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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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A cozy fall dinner featuring tender acorn squash halves stuffed with nutty wild rice, tart dried cranberries, toasted pecans, and savory herbs. Perfect for weeknights or entertaining, this vegetarian dish is both satisfying and impressive.

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse wild rice under cold water. In a medium saucepan, combine rice, vegetable broth, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 45-55 minutes until tender. Drain excess liquid if needed and fluff with a fork.
  3. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil and 1 tablespoon maple syrup mixed together. Season lightly with salt and pepper.
  4. Place squash halves cut-side down on a rimmed baking sheet or in a baking dish. Add 1/4 cup water to the pan. Cover tightly with foil and bake for 25 minutes.
  5. While squash bakes, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and celery; cook 5-6 minutes until softened. Add garlic and cook 1 minute. Stir in sage and thyme; cook 30 seconds. Remove from heat.
  6. In a large bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, and toasted pecans. Add remaining 1 tablespoon maple syrup. Season with salt and pepper. If dry, add melted vegan butter or olive oil.
  7. Remove squash from oven. Carefully flip each half cut-side up. Divide filling evenly among cavities, mounding slightly.
  8. Return stuffed squash to oven, uncovered, and bake 20-25 minutes until squash is fork-tender and filling is hot.
  9. Let rest 5 minutes before serving. Drizzle with extra maple syrup or sprinkle with flaky sea salt if desired.

Notes

Par-baking the squash before stuffing prevents the filling from drying out. Toast pecans in a dry skillet for 3 minutes for best flavor. Cook rice a day ahead for better texture. Leftover filling can be used in grain bowls or stuffed into bell peppers.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, vegan option, Thanksgiving side dish

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