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Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

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Tender acorn squash boats filled with nutty wild rice, tart cranberries, and warm sage. A cozy, vegetarian main dish that’s perfect for fall gatherings and even converts squash skeptics.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup wild rice blend (or ¾ cup wild rice plus ¼ cup brown rice)
  • 2 cups vegetable broth (low-sodium)
  • 1 tablespoon butter or olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ¼ cup chopped pecans or walnuts (optional)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon ground cinnamon
  • Fresh parsley or additional sage leaves (for garnish, optional)
  • Drizzle of maple syrup or balsamic glaze (optional)
  • Crumbled feta or goat cheese (optional)

Instructions

  1. Cook the wild rice: Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid and set aside.
  2. Preheat your oven to 400°F (200°C).
  3. Prep the acorn squash: Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon. Brush the cut sides and the cavities with olive oil, then season generously with salt and pepper.
  4. Roast the squash: Place the squash halves cut-side down on a lined baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  5. Make the filling: While the squash roasts, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat. Add the diced onion and celery, and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  6. Combine the filling: Transfer the cooked wild rice to a large mixing bowl. Add the sautéed onion and celery mixture, dried cranberries, chopped pecans (if using), fresh sage, thyme, and cinnamon. Stir everything together gently. Taste and adjust seasoning with salt and pepper.
  7. Stuff the squash: Flip the roasted squash halves cut-side up. Using a spoon or cookie scoop, divide the filling evenly among the four halves, mounding it slightly. Don’t pack it too tightly.
  8. Finish baking: Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. If you want extra color, switch the oven to broil for the last 2 minutes—but watch closely.
  9. Garnish and serve: Let the squash rest for 5 minutes before serving. Top with fresh parsley, a drizzle of maple syrup or balsamic glaze, and crumbled feta if using. Serve warm.

Notes

For a vegan version, use olive oil instead of butter and skip the feta. To make ahead, prepare the filling up to 2 days in advance and roast the squash halves ahead of time; stuff and bake when ready. For extra protein, add cooked lentils, crumbled sausage, or shredded rotisserie chicken to the filling. Leftovers keep in the refrigerator for up to 4 days and can be reheated in the oven at 350°F for 10-15 minutes.

Nutrition

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

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