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Cozy Stuffed Acorn Squash with Wild Rice & Cranberries

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This cozy stuffed acorn squash features tender roasted squash filled with a savory wild rice mixture, dried cranberries, and toasted pecans. It’s a vegetarian-friendly, gluten-free fall dinner that feels both fancy and unfussy.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, toasted and chopped
  • 2 tablespoons maple syrup
  • Salt and pepper to taste
  • 1/4 cup panko breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon melted butter or olive oil (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. Rub cut sides and cavity with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until fork-tender but still holds shape.
  2. While squash roasts, cook wild rice blend according to package directions (usually rinse, add 2 cups water or broth, bring to boil, simmer covered 40-50 minutes). Drain excess liquid, fluff with fork, set aside to cool slightly.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant. Add chopped mushrooms and cook 6-8 minutes until they release liquid and start to brown.
  4. Remove skillet from heat. Stir in cooked wild rice, dried sage, dried thyme, dried cranberries, toasted pecans, and maple syrup. Mix gently. Season with salt and pepper to taste.
  5. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly. If using topping, mix panko, Parmesan, and melted butter in a small bowl and sprinkle over filling.
  6. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and topping is golden and crispy. Tent with foil if topping browns too quickly.
  7. Let rest 5 minutes before serving. Serve warm, garnished with extra toasted pecans or a drizzle of maple syrup if desired.

Notes

Don’t overcook the squash; it should be tender but still hold its shape. Toast pecans carefully as they burn quickly. Use vegetable broth instead of water for the rice for more flavor. The filling can be made a day or two ahead. Season the squash generously with salt and pepper.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, pecans, fall recipe, vegetarian, gluten-free

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