This stuffed acorn squash recipe is a warm, nutritious, and beautifully presented dish that captures the essence of fall. Roasted squash becomes tender and caramelized, then filled with a wild rice blend enriched with cranberries , toasted nuts , and fresh herbs . It’s vegetarian, gluten-free, and makes a stunning centerpiece for any holiday table.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 50 minsTotal Time 1 hr 10 minsFor the Squash
2 medium acorn squash, halved and seeded
2 tbsp olive oil
Salt & black pepper, to taste
1 tbsp maple syrup or brown sugar (optional, for sweetness)
For the Wild Rice Filling
1 cup wild rice blend
2 ¼ cups vegetable broth or water
1 tbsp olive oil or butter
1 small onion, finely chopped
2 celery stalks, chopped
⅓ cup dried cranberries
¼ cup chopped pecans or walnuts (toasted)
1 tbsp chopped fresh parsley or thyme
½ tsp ground sage (optional)
Salt & pepper, to taste
Roast the Squash
1
Preheat oven to 400°F (200°C) .
Lightly brush the cut sides of each acorn squash half with olive oil and season with salt and pepper .
Place cut-side down on a baking sheet lined with parchment.
Roast for 30–35 minutes , or until flesh is tender and caramelized.
Flip over, brush with maple syrup (optional), and roast 5 more minutes.
Cook the Wild Rice
2
Rinse wild rice and place in a pot with broth . Bring to a boil, then reduce to low, cover, and simmer for 40–45 minutes , or until tender.
Drain any excess liquid and fluff with a fork.
Prepare the Filling
3
In a skillet, heat olive oil or butter over medium heat.
Add onion and celery ; sauté until softened (5–6 minutes).
Stir in cooked wild rice, cranberries , nuts , herbs , and sage (if using).
Season with salt and pepper , and mix well.
Stuff & Bake
4
Spoon the wild rice mixture generously into each roasted squash half.
Return to the oven and bake for 10–15 minutes , until heated through and slightly crisp on top.
Serving Suggestions
Tips & Variations
6
Swap dried cherries or apricots for the cranberries
Use quinoa or farro in place of wild rice
Make ahead: roast squash and prepare filling in advance; stuff and bake when ready to serve
Ingredients For the Squash
2 medium acorn squash, halved and seeded
2 tbsp olive oil
Salt & black pepper, to taste
1 tbsp maple syrup or brown sugar (optional, for sweetness)
For the Wild Rice Filling
1 cup wild rice blend
2 ¼ cups vegetable broth or water
1 tbsp olive oil or butter
1 small onion, finely chopped
2 celery stalks, chopped
⅓ cup dried cranberries
¼ cup chopped pecans or walnuts (toasted)
1 tbsp chopped fresh parsley or thyme
½ tsp ground sage (optional)
Salt & pepper, to taste
Directions Roast the Squash
1
Preheat oven to 400°F (200°C) .
Lightly brush the cut sides of each acorn squash half with olive oil and season with salt and pepper .
Place cut-side down on a baking sheet lined with parchment.
Roast for 30–35 minutes , or until flesh is tender and caramelized.
Flip over, brush with maple syrup (optional), and roast 5 more minutes.
Cook the Wild Rice
2
Rinse wild rice and place in a pot with broth . Bring to a boil, then reduce to low, cover, and simmer for 40–45 minutes , or until tender.
Drain any excess liquid and fluff with a fork.
Prepare the Filling
3
In a skillet, heat olive oil or butter over medium heat.
Add onion and celery ; sauté until softened (5–6 minutes).
Stir in cooked wild rice, cranberries , nuts , herbs , and sage (if using).
Season with salt and pepper , and mix well.
Stuff & Bake
4
Spoon the wild rice mixture generously into each roasted squash half.
Return to the oven and bake for 10–15 minutes , until heated through and slightly crisp on top.
Serving Suggestions
Tips & Variations
6
Swap dried cherries or apricots for the cranberries
Use quinoa or farro in place of wild rice
Make ahead: roast squash and prepare filling in advance; stuff and bake when ready to serve
Stuffed Acorn Squash with Wild Rice & Cranberries
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