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The Best Stuffed Acorn Squash with Wild Rice (Easy!)

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A warm, comforting dish featuring roasted acorn squash halves filled with a savory wild rice stuffing studded with cranberries and pecans. Perfect for fall gatherings, this naturally gluten-free and vegetarian recipe is a crowd-pleasing showstopper.

Ingredients

Scale
  • 4 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Extra toasted pecans for serving (optional)
  • Fresh sage leaves for garnish (optional)
  • Drizzle of balsamic glaze for serving (optional)

Instructions

  1. Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 30-40 minutes until tender and grains have split. Drain any excess liquid and set aside.
  2. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
  3. Roast squash cut-side down for 25 minutes (par-roast). While squash roasts, make the filling.
  4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté diced onion and celery for 5-7 minutes until softened. Add minced garlic, dried sage, thyme, and crushed rosemary; cook 1 minute until fragrant.
  5. Remove from heat. Stir in cooked wild rice, dried cranberries, toasted pecans, and fresh parsley. Season with salt and pepper to taste.
  6. Remove squash from oven, flip cavities up, and let cool 5 minutes. Spoon wild rice mixture into each cavity, mounding slightly without packing too tight.
  7. Return stuffed squash to oven and bake 20-25 minutes until squash is fork-tender and filling is heated through. Tent with foil if tops brown too fast.
  8. Let rest 5 minutes before serving. Garnish with extra toasted pecans, fresh sage, and a drizzle of balsamic glaze if desired.

Notes

Par-roasting the squash before stuffing is crucial for tender squash without mushiness. Toast pecans in a dry skillet for 3 minutes for extra flavor. Make filling a day ahead for deeper flavor. For a vegan version, ensure vegetable broth is used. To freeze, assemble unbaked squash halves, wrap tightly, and freeze up to 3 months; thaw overnight and bake with 10-15 extra minutes.

Nutrition

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

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