Name: Stuffed Acorn Squash with Wild Rice & Cranberries
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 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); 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

DifficultyBeginner

CategoryMain Courses, Vegetarian

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.

Yields4 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

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

Roast the Squash

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

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

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

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

Serve warm with a drizzle of balsamic glaze or crumbled goat cheese for added richness
Excellent with a green salad or alongside roasted poultry

Tips & Variations

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