Recipes › Acorn Squash (Pumpkin) › Stuffed Acorn Squash with Wild Rice
Stuffed Acorn Squash with Wild Rice
Halved acorn squash roasted until tender are filled with a savory wild rice pilaf studded with dried cranberries, toasted pecans, and fresh herbs for a showstopping autumn main or side dish. The nutty rice soaks up the sweet juices of the squash while it bakes, tying the whole dish together beautifully.
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Ingredients
- 2 medium acorn squash, halved through the stem, seeds removed
- 1 cup wild rice blend, cooked according to package directions
- ⅓ cup dried cranberriesDried cherries or raisins
- ⅓ cup pecans, roughly chopped and toastedWalnuts
- 2 stalks celery, diced
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh sage, finely chopped
- 2 tbsp olive oil
- ¼ cup vegetable broth
- 1 tsp salt
- ¼ tsp black pepper
Contains: celery, nuts.
Method
- Preheat oven to 400°F. Brush the cut sides of the acorn squash with 1 tbsp olive oil and season with 0.5 tsp salt and pepper. Place cut-side down on a baking sheet. Roast for 35 minutes until tender.About 37 min
- While squash roasts, heat remaining oil in a skillet over medium heat. Sauté onion and celery for 5 minutes. Add garlic and sage, cook 1 minute. Remove from heat and stir in cooked wild rice, cranberries, pecans, broth, remaining salt.About 10 min
- Flip squash cut-side up. Mound filling generously into each cavity, pressing gently. Return to oven for 15-20 minutes until filling is heated through and the squash edges are lightly caramelized.About 20 min
- Let rest 5 minutes. Serve each half as a portion, garnished with extra fresh sage if desired.About 5 min
Tips
- Cut a thin slice off the bottom of each squash half so it sits flat during the second bake.
- Cook the wild rice ahead of time to make this recipe faster on a weeknight.
- The squash is done roasting when a fork slides in easily through the skin.
Ring the changes
- Stir in crumbled goat cheese or feta into the rice filling for a creamy, tangy element.
- Add ground turkey or sausage to the filling for a non-vegetarian version.
Keeping it
Keeps in the fridge for 4 days. Reheat in a 350°F oven for 15 minutes or microwave individual portions.
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1 h 10 min · easy · Acorn Squash (Pumpkin)Roasted acorn squash halves filled with a savory wild rice stuffing loaded with dried cranberries, toasted pecans, and fresh herbs — a spectacular vegetarian centerpiece for a fall dinner or Thanksgiving table. The squash acts as both vessel and side dish, and the wild rice filling has enough going on to satisfy as a standalone main course.
1 h 20 min · medium · Acorn Squash (Pumpkin)
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