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Wholesome Stuffed Acorn Squash with Wild Rice and Cranberries

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A hearty and flavorful stuffed acorn squash filled with wild rice, dried cranberries, and pecans, perfect for fall gatherings. This wholesome dish is naturally vegan and gluten-free, making it a crowd-pleaser that’s both satisfying and nutritious.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • ½ cup dried cranberries
  • ¼ cup chopped pecans (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons maple syrup
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cook the wild rice: Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rice with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid and set aside.
  3. Prepare the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon. Rub the cut sides and cavities with 1 tablespoon of olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Place the squash halves cut-side down on your baking dish or sheet.
  4. Roast the squash: Cover the dish with foil and roast for 25 minutes. After 25 minutes, remove the foil and roast for another 15-20 minutes, until the flesh is tender when pierced with a fork.
  5. Make the filling: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the remaining filling ingredients: Stir in the diced apple, dried cranberries, chopped pecans (if using), dried thyme, dried sage, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 2-3 minutes, stirring occasionally, until the apple starts to soften.
  7. Combine with the rice: Add the cooked wild rice to the skillet along with 2 tablespoons of maple syrup. Stir everything together until well combined. Cook for another 2 minutes to let the flavors meld. Taste and adjust seasoning.
  8. Stuff the squash: Remove the roasted squash from the oven. Flip each half over so the cut side is facing up. Divide the filling evenly among the four squash halves, mounding it up slightly.
  9. Final bake: Return the stuffed squash to the oven (uncovered) and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden.
  10. Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve warm.

Notes

Don’t overcook the wild rice; it should be chewy and slightly firm. Season in layers for best flavor. Don’t skip the foil when roasting the squash to keep it moist. Make ahead: Cook rice and prep filling up to 2 days in advance. For a nut-free version, omit pecans or substitute with pumpkin seeds.

Nutrition

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

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