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Easy Stuffed Acorn Squash with Wild Rice

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A cozy, weeknight-friendly recipe featuring tender roasted acorn squash filled with a savory wild rice stuffing with dried cranberries and pecans. Simple ingredients and straightforward steps make this a go-to for busy evenings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup crumbled feta cheese (optional)
  • Extra chopped pecans (optional)
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Wash acorn squash, cut each in half from stem to tip, and scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Rinse wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  4. Roast squash cut-side down for 25-30 minutes until fork-tender but still holding shape.
  5. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion and celery for 5-6 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant. Remove from heat.
  6. In a large bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans, and fresh parsley. Stir well. Season with salt and pepper to taste.
  7. When squash is tender, remove from oven and flip halves over. Spoon stuffing evenly into each cavity, mounding slightly. Top with feta cheese if using.
  8. Return stuffed squash to oven and bake 5-10 minutes until heated through and feta is softened.
  9. Remove from oven, let rest 2-3 minutes. Garnish with extra parsley or balsamic glaze if desired. Serve warm.

Notes

For best results, don’t overcook the squash—check at 25 minutes. Toast pecans in a dry skillet for 3-4 minutes to enhance flavor. Use broth instead of water for the rice. Stuffing can be made 1-2 days ahead. Season squash cavities with salt and pepper before roasting. Rinse wild rice to avoid gumminess.

Nutrition

Keywords: stuffed acorn squash, wild rice, fall recipe, vegetarian, weeknight dinner, easy

Find it online: https://bakebelle.com/easy-stuffed-acorn-squash-with-wild-rice/