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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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This cozy stuffed acorn squash features tender roasted squash filled with a savory wild rice stuffing studded with dried cranberries and toasted pecans, finished with a maple syrup glaze. It’s a comforting fall dish that’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 1 cup wild rice blend
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ⅓ cup chopped pecans, toasted
  • 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 cups vegetable broth (or chicken broth)
  • 2 tablespoons maple syrup (for brushing and drizzling)
  • Fresh parsley, chopped, for garnish
  • Olive oil, for rubbing squash

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon. Rub the cut sides and cavities with a little olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 20 minutes.
  3. Cook the wild rice: While the squash roasts, melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the wild rice and stir for about 2 minutes until it smells nutty and toasty. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  4. Sauté the aromatics: In a large skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion and celery and cook for 5-6 minutes, until softened and translucent. Add the minced garlic, sage, and thyme, and cook for another minute until fragrant.
  5. Combine the stuffing: Add the cooked wild rice to the skillet with the vegetables. Stir in the dried cranberries, toasted pecans, salt, and pepper. Mix everything together gently. Taste and adjust seasoning if needed.
  6. Stuff the squash: Remove the par-cooked squash from the oven and flip them over so they’re cut-side up. Divide the stuffing evenly among the four squash halves, mounding it slightly. Don’t pack it too tight.
  7. Bake the stuffed squash: Return the stuffed squash to the oven and bake for 20-25 minutes, until the squash is fork-tender and the stuffing is heated through and slightly golden on top.
  8. Add the finishing touch: In the last 5 minutes of baking, brush the edges of the squash with maple syrup. When you pull it out of the oven, drizzle a little more maple syrup over the top and garnish with fresh parsley.

Notes

Don’t skip par-cooking the squash—it ensures tender results without mushiness. Toast the wild rice in butter before boiling for extra nutty flavor. If the stuffing browns too quickly, tent the dish with foil for the last 10 minutes. Season every layer as you go for best flavor.

Nutrition

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

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