Print

Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

stuffed acorn squash - featured image
Print Recipe

This cozy stuffed acorn squash features tender roasted squash filled with a savory wild rice stuffing studded with dried cranberries, toasted pecans, and earthy mushrooms. It’s a comforting, crowd-pleasing dish perfect for fall dinners or holiday sides.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pecans or walnuts, roughly chopped
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until fork-tender but still holds shape.
  2. While squash roasts, rinse 1 cup wild rice blend under cold water. In a medium saucepan, bring 2 cups broth to a boil. Add rice, reduce heat to low, cover, and simmer for 35-45 minutes until tender and some grains have split open. Drain excess liquid and set aside.
  3. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add chopped mushrooms and cook 6-8 minutes until they release liquid and start to brown. Season with salt and pepper.
  4. Remove from heat. Stir in cooked wild rice, dried cranberries, toasted pecans, fresh sage, and thyme. If using Parmesan, stir it in now. Taste and adjust seasoning.
  5. Once squash halves are tender, flip them over so cavities face up. Divide stuffing evenly among the four halves, mounding slightly. Don’t pack too tight.
  6. Return stuffed squash to oven and bake for another 10-15 minutes until stuffing is heated through and tops are slightly golden. For a crispy top, broil for the last 2 minutes, watching carefully.
  7. Let squash rest for 5 minutes before serving. Garnish with fresh parsley, extra pecans, or a drizzle of balsamic glaze if desired. Serve warm.

Notes

Par-roasting the squash before stuffing keeps it tender without turning mushy. Toast nuts for best flavor. Season in layers. Can be made ahead: roast squash and prepare stuffing up to 2 days in advance. For vegan version, skip Parmesan or use nutritional yeast. Freeze stuffing separately for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegetarian, gluten-free, holiday side

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