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Stuffed Acorn Squash with Wild Rice and Cranberries
Bake acorn squash halves filled with savory wild rice, cranberries, nuts and herbs for a festive vegetarian main or flavorful holiday side dish.
Stuffed Acorn Squash with Wild Rice and Cranberries is a seasonal vegetarian entrée that features roasted acorn squash halves filled with a savory-sweet mixture of nutty wild rice, dried cranberries, aromatic vegetables, and herbs. The stuffing typically combines cooked wild rice with sautéed onions or shallots, celery, garlic, and fresh herbs such as sage or thyme, then is enriched with toasted nuts for added texture and lightly sweetened with cranberries or a drizzle of maple syrup. Once assembled, the filled squash is baked until the flesh is tender and the top is lightly browned, creating a balanced dish that delivers contrasting flavors and textures in each serving. Owing to its warm spices, vibrant colors, and hearty composition, this recipe is especially popular during autumn and winter months, often appearing on holiday tables or as a plant-forward main course for weeknight dinners when seasonal squash is at its peak.
Stuffed Acorn Squash with Wild Rice and Cranberries
Meal-prep friendly and naturally gluten-free, this dish can be assembled a day ahead and popped into the oven just before guests arrive. Each serving packs plant-based protein, fiber, and a boost of vitamins A and C, making it both satisfying and nutrient-dense without extra fuss.
Prep Time
25 minutes
25 minutes
Cook Time
95 minutes
95 minutes
Total Time
120 minutes
120 minutes
Ingredients
Acorn squash, halved length-wise and seeded (2 medium)
- Wild rice (or wild-rice blend), uncooked (1 cup)
- Vegetable broth or water (2 cups)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Yellow onion, finely diced (1 small)
- Celery stalks, finely chopped (2)
- Garlic cloves, minced (2)
- Apple, cored and diced (1 medium)
- Dried cranberries (½ cup)
- Pecans or walnuts, roughly chopped (⅓ cup)
- Dried thyme (½ tsp)
- Dried sage (¼ tsp)
- Fine sea salt (¾ tsp)
- Freshly ground black pepper (¼ tsp)
- Maple syrup, for brushing squash before roasting (2 tbsp, optional)
- Grated Parmesan or crumbled feta, for topping (2 tbsp, optional)
- Fresh parsley, chopped, for garnish (1 tbsp, optional)
Method
Preheat the oven to 400°F
- Slice each acorn squash in half from stem to tip
- Scoop out the seeds and stringy pulp from each squash half
- Brush the cut sides of the squash with olive oil
- Sprinkle the squash interiors with salt and pepper
- Arrange the squash halves cut side down on a parchment-lined baking sheet
- Roast the squash until the flesh is fork-tender, about 35 minutes
- Rinse the wild rice under cold running water
- Combine the rinsed rice and vegetable broth in a saucepan
- Bring the rice mixture to a boil over medium-high heat
- Reduce the heat to low, cover the pan, and simmer until the rice is tender, about 45 minutes
- Chop onion, celery, and garlic into small pieces
- Warm olive oil in a skillet over medium heat
- Cook the onion, celery, and garlic in the hot oil until softened
- Stir dried thyme, sage, and a pinch of salt into the vegetables
- Fold the cooked wild rice into the sautéed vegetables
- Add dried cranberries and chopped toasted pecans to the rice mixture
- Season the filling with additional salt and pepper to taste
- Turn the roasted squash halves cut side up on the baking sheet
- Spoon the rice mixture into the cavity of each squash half, packing lightly
- Return the filled squash to the oven and bake until heated through, about 10 minutes
- Transfer the stuffed squash to serving plates
- Garnish with fresh parsley if desired
- Serve the acorn squash hot
Nutrition (whole recipe)
Calories
2035 kcal Protein
46 g Fat
68 g Carbs
338 g Fiber
42 g Sugar
120 g
2035 kcal Protein
46 g Fat
68 g Carbs
338 g Fiber
42 g Sugar
120 g
Notes
Roast the squash cut-side down on a pre-heated sheet pan for the first 25 minutes; the contact with the hot metal caramelizes the edges and prevents watery flesh. Want extra richness? Fold ¼ cup crumbled goat cheese or feta into the rice just before stuffing—its tang offsets the sweet cranberries perfectly.
why this recipe
This stuffed acorn squash with wild rice and cranberries is the kind of dish that instantly elevates an autumn or holiday table, weaving together sweet-roasted squash, nutty rice, and pops of tart, jewel-toned fruit in every forkful. The contrast of textures—tender squash, fluffy grains, and chewy cranberries—keeps each bite interesting, while fresh herbs and toasted pecans layer in earthy depth and gentle crunch. Beyond its striking colors and aromatic warmth, it’s a wholesome, plant-forward entrée that feels indulgent yet delivers fiber, vitamins, and satisfying protein without any heavy lifting in the kitchen. Serve it once and watch even avid meat-lovers ask for seconds.
FAQs
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Frequently Asked Questions
Can I prepare the stuffed acorn squash ahead of time and simply reheat it before serving?
Yes—roast the squash, make the rice filling, stuff the halves, then cover and refrigerate for up to 24 hours. When ready to serve, let the squash sit at room temperature for 15–20 minutes, then reheat in a 350 °F (175 °C) oven for about 20–25 minutes, or until the centers are piping hot.
Can I substitute another grain, such as quinoa or brown rice, if I don’t have wild rice?
Yes—quinoa, brown rice, or even a long-grain rice blend all work well; just cook the chosen grain in broth until tender before folding it into the sautéed vegetables. Note that quinoa needs only about 15 minutes and a 1:1.75 grain-to-liquid ratio, while brown rice takes roughly 40–45 minutes with a 1:2 ratio, so adjust liquid and timing accordingly. The final texture will be slightly less nutty than wild rice but still delicious.
Can I freeze leftover stuffed acorn squash?
Yes—let the stuffed squash cool completely, then wrap each half tightly in plastic wrap and foil and freeze in an airtight container for up to 2–3 months. Reheat straight from frozen in a 350 °F (175 °C) oven, covered, for about 25–30 minutes (uncover for the last 5 minutes to re-crisp the top). Expect the squash to be slightly softer after freezing, but the flavors hold up well.