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Best Quick Stuffed Acorn Squash with Wild Rice

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This quick stuffed acorn squash with wild rice and cranberries is a weeknight hero—fancy enough for company but easy enough for a busy Tuesday. Tender roasted squash halves are filled with a savory wild rice mixture studded with tart cranberries and crunchy pecans, all coming together in about 45 minutes.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • Salt and black pepper, to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squashes in half from stem to tip. Place the squash on a damp paper towel on your cutting board to keep it from sliding. Use a sharp chef’s knife and rock it gently through the squash.
  3. Scoop out the seeds and stringy bits using a large spoon or ice cream scoop.
  4. In a small bowl, mix the melted butter and maple syrup. Brush this mixture all over the cut sides and inside the cavities of the squash halves. Season generously with salt and pepper. Place the squash halves cut-side down on a lined baking sheet.
  5. Roast the squash for 25 minutes.
  6. While the squash roasts, cook the wild rice: In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for 20-25 minutes, or until tender and liquid is absorbed. Fluff with a fork.
  7. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  8. In a large mixing bowl, combine the cooked wild rice, sautéed onion and garlic, dried cranberries, chopped pecans, dried thyme, and dried sage. Stir until well combined. Taste and adjust seasoning with salt and pepper.
  9. After 25 minutes, remove the baking sheet from the oven. Carefully flip the squash halves over using tongs or a spatula. Spoon the wild rice mixture into each squash cavity, packing it gently but not too tightly.
  10. Return to the oven and bake for another 10-15 minutes, until the squash is fork-tender and the filling is heated through.
  11. Garnish with fresh parsley if desired. Serve hot.

Notes

Don’t overcook the squash; it should be tender but still hold its shape. Toast the pecans in a dry skillet for 2-3 minutes for extra flavor. The filling can be made up to 3 days ahead. Leftover filling is great stuffed into bell peppers or over greens.

Nutrition

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

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