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Cozy Roasted Acorn Squash Stuffed with Wild Rice and Cranberries

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A hearty and comforting vegetarian main dish featuring tender roasted acorn squash filled with a savory wild rice blend, tart cranberries, and crunchy pecans. Perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1 ½ pounds each)
  • 1 cup wild rice blend (e.g., Lundberg brand)
  • 2 ½ cups vegetable broth (or chicken broth)
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped pecans
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (plus extra for brushing squash)
  • 2 tablespoons maple syrup (pure maple syrup)
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

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.
  2. Brush cut sides of squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet. Roast for 25 minutes.
  3. Flip squash halves cut-side up. Brush flesh with maple syrup. Return to oven and roast for another 15-20 minutes until tender when pierced with a fork.
  4. While squash roasts, cook wild rice: In a large pot, combine wild rice blend and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Fluff with a fork and set aside.
  5. Toast pecans in a large skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Transfer to a small bowl.
  6. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and celery; cook for 5-6 minutes until softened. Add minced garlic and cook for 1 minute more.
  7. Stir in cranberries and cook for 2-3 minutes until they start to soften and pop.
  8. In a large mixing bowl, combine cooked wild rice, sautéed vegetable-cranberry mixture, toasted pecans, dried sage, dried thyme, and salt and pepper to taste. Stir gently until well combined.
  9. Spoon the wild rice mixture into each roasted squash half, mounding slightly. Return to oven and bake for 10-15 minutes until heated through and filling is slightly crispy on top.
  10. Garnish with fresh parsley if desired and serve warm.

Notes

If squash are small, you may have extra filling; it makes a great side dish. For larger squash, increase roasting time. To make ahead, cook wild rice and sauté vegetables a day in advance; store separately in the fridge. For vegan option, swap maple syrup for agave nectar or coconut sugar.

Nutrition

Keywords: roasted acorn squash, stuffed squash, wild rice, cranberries, vegetarian, gluten-free, fall recipe, comfort food

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