Savory Stuffed Acorn Squash with Wild Rice and Cranberries
Acorn squash halves are roasted until tender, then filled with a savory mixture of wild rice, toasted nuts, dried cranberries, and aromatic herbs. The natural sweetness of the squash contrasts well with the earthy, herbed filling. Plan on about 60–70 minutes total — it makes a striking centerpiece for a fall or holiday dinner.
Equipment
- Chef's knife
- Cutting board
- Mixing bowls
- Medium saucepan
- Baking sheet
- Parchment paper
- Foil
Ingredients
For the squash
- 2 medium-sized acorn squash organic if possible
- 2 tablespoons olive oil extra virgin
- ½ teaspoon sea salt
For the stuffing
- 1 cup wild rice blend rinsed under cold water
- 2 cups vegetable broth low-sodium preferred
- 1 tablespoon olive oil extra virgin
- 1 cup yellow onion finely diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper freshly ground
- ⅓ cup dried cranberries unsweetened, roughly chopped
- ¼ cup pecans toasted and roughly chopped
- 2 tablespoons parsley finely chopped, plus more for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each acorn squash in half lengthwise and scoop out the seeds. Rub cut sides with olive oil and season with salt. Place cut side down on the baking sheet and roast for 40–45 minutes, or until fork-tender and lightly caramelized around the edges.
- While the squash roasts, prepare the rice. In a medium saucepan, bring vegetable broth to a boil. Add rinsed wild rice, cover, and simmer on low for 35–40 minutes, or until tender and the grains have split. Remove from heat and let rest covered for 5 minutes.
- In a separate pan, heat olive oil over medium heat. Sauté the diced onion for 5–6 minutes until translucent. Add garlic and thyme, stirring for another minute until fragrant. Combine with the cooked rice.
- Stir in cranberries, toasted pecans, black pepper, and chopped parsley. Taste and adjust seasoning as desired.
- Once squash is roasted, flip them cut-side up and stuff generously with the rice mixture. Return to the oven for 10–15 minutes to warm the filling.
- Garnish with additional fresh parsley and serve warm.
Notes
- If short on time, the rice can be cooked a day in advance and stored refrigerated.
- Replace pecans with sunflower seeds for a nut-free version.
- Add sautéed mushrooms or chickpeas for additional protein.
Nutrition
Calories: 421kcalCarbohydrates: 68gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 774mgPotassium: 1027mgFiber: 8gSugar: 11gVitamin A: 1227IUVitamin C: 30mgCalcium: 103mgIron: 3mg
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