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Cozy Stuffed Acorn Squash with Wild Rice – Easy Fall Dinner

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This cozy stuffed acorn squash with wild rice is the fall dinner you didn’t know you needed. It’s hearty enough to be a main course, but it also works beautifully as a side dish for a holiday table.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for brushing the squash)
  • Salt and black pepper (to taste)
  • 1 cup wild rice blend
  • 2 cups vegetable broth (or chicken broth, low-sodium)
  • 1 tablespoon olive oil (for sautéing)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries (unsweetened preferred)
  • 1/3 cup toasted pecans, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • Salt and black pepper (to taste)
  • 1/4 cup fresh parsley, chopped
  • Maple syrup (optional, for drizzling)
  • Crumbled goat cheese or feta (optional, for topping)
  • Extra toasted pecans (optional, for topping)

Instructions

  1. Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rice with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 40-45 minutes, until the rice is tender and the grains have started to split open. Drain any excess liquid if needed. Fluff with a fork and set aside.
  2. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender and the edges are starting to caramelize.
  3. 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 minute, until fragrant. Stir in the dried sage, thyme, and nutmeg, and cook for 30 seconds. Remove from heat.
  4. In a large mixing bowl, combine the cooked wild rice, the sautéed vegetables, dried cranberries, and toasted pecans. Stir everything together gently. Season with salt and pepper to taste. Fold in the fresh parsley.
  5. Once the squash halves are tender, remove them from the oven and flip them over so the cut sides are facing up. Divide the wild rice filling evenly among the four squash halves, mounding it slightly. Return the stuffed squash to the oven and roast for another 10-15 minutes, until the filling is heated through and the tops are slightly golden.
  6. Remove from the oven and let rest for 5 minutes. If using optional toppings, drizzle with a little maple syrup, sprinkle with crumbled goat cheese, or add extra toasted pecans. Serve warm.

Notes

Roast squash cut-side down first for caramelization. Toast pecans in a dry skillet for 2-3 minutes. Season in layers for best flavor. Can make filling up to 2 days ahead. For nut-free, skip pecans or use pumpkin seeds. Leftovers keep in fridge for up to 4 days; reheat in oven at 350°F for 10-15 minutes.

Nutrition

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

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