Recipes › Acorn Squash (Pumpkin) › Stuffed Acorn Squash with Wild Rice, Cranberry, and Pecans
Stuffed Acorn Squash with Wild Rice, Cranberry, and Pecans
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.
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Ingredients
- 2 large acorn squash, halved, seeds removed
- 2 cups cooked wild rice blend
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped and toastedWalnuts work
- 2 medium shallots, minced
- 2 stalks celery, finely diced
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme, leaves
- ¼ cup vegetable broth
- 4 tbsp olive oil, divided
- 1½ tsp salt, divided
Contains: celery, nuts.
Method
- Preheat oven to 400°F. Brush squash flesh with 2 tbsp olive oil and season with 1 tsp salt. Place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.About 38 min
- Meanwhile, heat remaining olive oil in a skillet over medium heat. Cook shallots and celery for 5 minutes. Add sage and thyme, cook 1 more minute.About 7 min
- Stir in cooked rice, dried cranberries, pecans, and broth. Season with remaining salt. Cook for 2 minutes until heated through.About 3 min
- Flip squash halves so they're cut-side up. Spoon filling generously into each cavity, mounding high. Return to oven for 15 minutes until filling is hot and slightly crispy on top.About 17 min
Tips
- Roasting squash cut-side down first makes it significantly easier to stuff.
- Leftover stuffing baked separately in a small dish is excellent on its own.
- A drizzle of maple syrup over the filling before the final bake adds beautiful caramelization.
Ring the changes
- Add crumbled goat cheese to the filling for a richer version.
- Use Italian sausage mixed into the rice for a non-vegetarian filling.
Keeping it
Refrigerate stuffed squash for up to 3 days. Reheat in a covered dish at 350°F for 20 minutes.
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1 h 10 min · easy · Acorn Squash (Pumpkin)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.
1 h 15 min · medium · Acorn Squash (Pumpkin)
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