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Cozy Acorn Squash Stuffed with Wild Rice & Cranberries

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This cozy acorn squash stuffed with wild rice and cranberries is the perfect fall meal. It’s budget-friendly, family-approved, and naturally gluten-free, with a perfect balance of sweet, savory, and tart flavors.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil (for brushing the squash)
  • Salt and black pepper (to taste)
  • 1 cup wild rice blend (mix of wild rice and brown rice)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries (unsweetened if preferred)
  • 1/3 cup chopped pecans (toasted)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 tablespoons olive oil (for sautéing)
  • Salt and black pepper (to taste)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to root. Scoop out the seeds and stringy bits with a spoon.
  2. Brush the cut sides of the squash with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on a large baking sheet or in a baking dish. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.
  3. While the squash roasts, cook the rice. In a medium saucepan, combine the wild rice blend and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  4. While the rice cooks, prepare the stuffing base. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and celery, and cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Combine the stuffing ingredients. To the skillet with the onions and celery, add the cooked wild rice, dried cranberries, toasted pecans, fresh sage, and thyme. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper.
  6. Stuff the squash. When the squash halves are tender, carefully flip them over so the cut sides are facing up. Divide the wild rice stuffing evenly among the four halves, mounding it slightly in the center.
  7. Bake the stuffed squash. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the stuffing is heated through and the tops are slightly golden. If you want a crispier top, you can broil them for the last 2 minutes, but watch closely so they don’t burn.
  8. Rest and serve. Let the squash cool for about 5 minutes before serving. Serve warm, garnished with a few extra cranberries or a sprinkle of fresh thyme if desired.

Notes

Don’t overcook the squash in the first roasting step; it should be tender but still hold its shape. Toast pecans for extra flavor. Season the squash well with salt and pepper. The filling can be made up to two days in advance. If using a wild rice blend with brown rice, you may need a little more broth. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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