Dinner

Stuffed Acorn Squash with Wild Rice and Cranberries

Name: Stuffed Acorn Squash with Wild Rice and Cranberries
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 medium acorn squash, halved and seeds removed; 2 tbsp olive oil; Salt and pepper, to taste; 1 cup wild rice; 2 ½ cups vegetable broth; 1 tbsp olive oil or butter; 1 small onion, finely diced; 2 celery stalks, finely chopped; 1 medium carrot, diced; 2 cloves garlic, minced; ½ cup dried cranberries; ½ cup pecans or walnuts, toasted and chopped; 1 tsp dried thyme; 1 tsp dried sage; Salt and pepper, to taste; Fresh parsley; Grated Parmesan; Pomegranate arils for a festive touch

Servings: 4 Total Time: 1 hr 10 mins Difficulty: Beginner

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Introduction

Stuffed Acorn Squash with Wild Rice and Cranberries is a warm, wholesome, and festive dish that beautifully highlights the flavors of fall. The nutty taste of acorn squash pairs perfectly with hearty wild rice, sweet-tart cranberries, crunchy nuts, and aromatic herbs. It’s a dish that looks elegant but is surprisingly simple to prepare—making it a great option for both weeknight dinners and holiday gatherings.

This recipe offers the perfect balance of sweet, savory, and nutty flavors, while also being visually stunning with its golden roasted squash bowls filled with a jewel-toned stuffing.

Why I Love This Recipe

I love this recipe because it’s:

Beautiful and festive—it looks like something from a gourmet restaurant but is easy to make.
Nutritious and wholesome—loaded with fiber, vitamins, and antioxidants.
Comforting yet light—filling without being heavy.
Customizable—you can make it vegetarian, vegan, or even add protein like sausage or chicken.
It’s the kind of dish that always impresses guests, but it also feels like a cozy, nourishing hug on a chilly evening.

Why It’s a Must-Try Dish

Seasonal flavors: Perfect for fall and winter when acorn squash is at its best.
Versatile main or side dish: Works beautifully for Thanksgiving, Christmas, or a cozy family dinner.
Healthy comfort food: Packed with whole grains, veggies, and fruit.
Make-ahead friendly: The rice filling can be prepped in advance.
Plant-based option: Naturally vegetarian and easy to make vegan.

Recipe Info

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 (half a squash per serving)
Calories (per serving): ~320 kcal
Cuisine: American, Seasonal (Fall/Thanksgiving)
Course: Main Dish or Side Dish

Ingredients

For the Squash:

2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
Salt and pepper, to taste

For the Filling:

1 cup wild rice (uncooked)
2 ½ cups vegetable broth (or water)
1 tbsp olive oil or butter
1 small onion, finely diced
2 celery stalks, finely chopped
1 medium carrot, diced
2 cloves garlic, minced
½ cup dried cranberries
½ cup pecans or walnuts, toasted and chopped
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp dried sage (or 1 tbsp fresh sage)
Salt and pepper, to taste

Optional Garnishes:

Fresh parsley
Grated Parmesan (or vegan alternative)
Pomegranate arils for a festive touch

Quick Directions

Roast squash halves until tender.
Cook wild rice in broth.
Sauté vegetables, then mix with rice, cranberries, nuts, and herbs.
Stuff squash with filling and bake briefly.
Garnish and serve warm.

Step-by-Step Preparation

Step 1: Roast the Squash

Preheat oven to 400°F (200°C).
Brush acorn squash halves with olive oil and sprinkle with salt and pepper.
Place cut-side down on a baking sheet.
Roast for 30–35 minutes, until fork-tender.

Step 2: Cook the Rice

In a saucepan, combine wild rice and vegetable broth.
Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed.

Step 3: Prepare the Filling

In a skillet, heat olive oil or butter over medium heat.
Sauté onion, celery, and carrot until softened (about 6 minutes).
Add garlic, thyme, and sage; cook 1 more minute.
Stir in cooked rice, cranberries, and nuts. Season with salt and pepper.

Step 4: Stuff the Squash

Flip roasted squash halves upright on the baking sheet.
Fill each half generously with the rice mixture.
Return to oven and bake for 10–15 minutes, until heated through.

Step 5: Garnish & Serve

Sprinkle with fresh parsley, Parmesan, or pomegranate seeds if desired.
Serve warm.

How to Serve

As a main dish for vegetarians or vegans.
As a side dish for turkey, chicken, or roasted meats.
With a light salad and warm bread for a complete meal.

Additional Recipe Tips

Roast the squash with a drizzle of maple syrup for extra sweetness.
Toast the nuts before adding for deeper flavor.
Use pre-cooked wild rice (store-bought) to save time.

Variations

Protein boost: Add cooked sausage, ground turkey, or shredded chicken.
Vegan version: Skip cheese and use plant-based butter.
Mediterranean twist: Swap cranberries for sun-dried tomatoes and add feta.
Grain swap: Use quinoa, farro, or brown rice instead of wild rice.

Freezing & Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze stuffed squash (wrapped tightly) for up to 2 months. Thaw overnight and reheat in oven.

Special Equipment Needed

Sharp chef’s knife (for cutting squash safely)
Baking sheet
Saucepan (for rice)
Large skillet (for filling)

Conclusion

Stuffed Acorn Squash with Wild Rice and Cranberries is a flavorful, hearty, and visually stunning dish that celebrates the best of seasonal produce. With its mix of nutty squash, savory herbs, sweet cranberries, and crunchy nuts, it’s both delicious and nutritious. Whether served as a vegetarian main course or a festive side, this dish is a true centerpiece that will impress at any table.

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