There’s something magical about pulling a tray of golden stuffed acorn squash with wild rice and cranberries out of the oven – the way the sweet roasted squash hugs that savory-sweet filling makes my kitchen smell like autumn heaven. This recipe became my go-to vegetarian showstopper after I stumbled upon it during a cozy fall potluck years ago. I’ll never forget the surprised looks when people realized how satisfying a meatless main could be!
What makes this stuffed acorn squash truly special is that perfect marriage of textures and flavors – nutty wild rice, tart cranberries, and crunchy pecans all mingling with fragrant herbs. It’s hearty enough to be a main dish yet feels light and nourishing. The best part? Those gorgeous squash halves turn into edible bowls that make presentation effortless (even when you’re as clumsy as I am with fancy plating).
Whether you’re cooking for Thanksgiving or just want a healthy weeknight meal, this recipe delivers warmth and comfort in every bite. I’ve tweaked it over the years – adding more garlic (because can you ever have too much?), playing with different nuts, sometimes drizzling maple syrup for extra sweetness – but the soul of the dish remains that beautiful combination of seasonal ingredients my friend introduced me to that chilly evening.
Table of Contents
Table of Contents
Why You’ll Love This Stuffed Acorn Squash
Trust me, once you try this recipe, it’ll become your new fall favorite – here’s why:
- Nutrition powerhouse: Packed with fiber from squash and wild rice, plus antioxidants from cranberries – it’s comfort food that loves you back
- Effortless elegance: Those pretty squash halves do all the presentation work for you (my kind of fancy!)
- Seasonal magic: The combo of sweet squash, tart cranberries, and earthy herbs tastes like autumn in every bite
- Holiday hero: Makes the perfect vegetarian centerpiece for Thanksgiving that even meat-lovers rave about
- Weeknight win: Most components can be prepped ahead – just assemble and bake when ready
Seriously, the way the cranberries pop with flavor against the nutty rice? Absolute perfection.
Ingredients for Stuffed Acorn Squash with Wild Rice and Cranberries
Here’s everything you’ll need to make this cozy fall dish come together perfectly:
- 2 medium acorn squashes (about 1½ lbs each), halved lengthwise and seeded
- 1 cup wild rice blend (or substitute brown rice if needed)
- 2 cups vegetable broth (or water, but broth adds more flavor)
- ½ cup dried cranberries (look for unsweetened for a tart pop)
- ¼ cup chopped pecans (toasted for extra crunch)
- 1 tbsp olive oil, plus extra for brushing squash
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced (or ½ tsp garlic powder in a pinch)
- 1 tsp dried sage (or 1 tbsp fresh)
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and freshly ground black pepper to taste
Pro tip: Measure your cranberries and pecans after chopping – they mix into the rice better when they’re in smaller pieces!
How to Make Stuffed Acorn Squash with Wild Rice and Cranberries
Okay, let’s get cooking! This recipe comes together in three simple stages – preparing our squash “bowls,” making that irresistible filling, and bringing it all together. I’ll walk you through each step so your stuffed acorn squash turns out perfect every time.
Preparing the Acorn Squash
First, preheat your oven to 375°F (190°C) – no need to wait for it to heat up before prepping. Grab your squashes and carefully slice them in half from stem to base. A sharp chef’s knife works best here – sometimes I give the squash a little wiggle with the knife to help it split evenly. Scoop out the seeds and stringy bits with a sturdy spoon (save those seeds for roasting later if you’re feeling thrifty!).
Now, brush the cut sides lightly with olive oil – this helps the squash caramelize beautifully. Place them cut-side down on a baking sheet lined with parchment (trust me, cleanup is so much easier this way). Bake for about 30 minutes until just tender when pierced with a fork. You want them to hold their shape for stuffing later!
Cooking the Wild Rice Filling
While the squash roasts, let’s make the good stuff! Rinse your wild rice under cold water (this removes excess starch). Combine it with vegetable broth in a saucepan – the broth makes it extra flavorful compared to water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until tender (check your package instructions though – some blends cook faster).
Meanwhile, heat olive oil in a skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, sage, thyme, and a pinch of salt – the aroma will make your kitchen smell amazing! Once the rice is done, fluff it with a fork and mix in the onion mixture, cranberries, and pecans. Taste and adjust seasoning – I usually add more black pepper here.
Assembling and Final Baking
Time for the fun part! Carefully flip your roasted squash halves so the cut sides face up. Divide the wild rice mixture evenly among them, packing it in gently – don’t be shy about piling it high! Return to the oven for another 15 minutes until everything is heated through and the squash edges get that gorgeous golden-brown color.
You’ll know they’re ready when the squash flesh is fork-tender and the rice filling is lightly crisped on top. Let them cool for 5 minutes before serving – that waiting is the hardest part, but it helps the flavors settle. And there you have it – edible autumn perfection!
Tips for Perfect Stuffed Acorn Squash with Wild Rice and Cranberries
After making this recipe dozens of times (okay, maybe hundreds – I’m obsessed!), I’ve picked up some tricks that take stuffed squash from good to “can I have seconds?” amazing:
- Fresh herb magic: If you’ve got fresh sage and thyme, use them! They add a brightness dried herbs just can’t match. Triple the amount (1 tbsp fresh = 1 tsp dried).
- Rice doneness test: Wild rice should be tender but still have a slight chew – overcooked rice turns mushy when baked again. Taste a grain at 40 minutes.
- Sweet surprise: For holiday meals, I drizzle the stuffed squash with warm maple syrup right before serving – it makes the cranberries sing!
- Extra crunch: Sprinkle additional chopped pecans on top after baking for texture contrast.
- Size matters: Pick squashes that feel heavy for their size – they’ll have thicker walls for stuffing without collapsing.
My biggest tip? Don’t skip letting the squash rest after baking – those 5 minutes make all the flavors come together beautifully.
Ingredient Substitutions and Variations
One of the best things about this stuffed acorn squash recipe is how flexible it is! Here are my favorite twists:
- Nut swaps: Walnuts or hazelnuts work beautifully instead of pecans. For nut-free versions, try toasted pumpkin seeds.
- Grain alternatives: Quinoa cooks faster than wild rice if you’re short on time. Brown rice or farro add different textures too.
- Herb options: Fresh rosemary or marjoram make lovely changes from thyme/sage – just use triple the amount.
- Sweetener ideas: Swap half the cranberries for golden raisins or chopped dried apricots for deeper sweetness.
- Vegan tweak: Use vegetable broth and skip any cheese garnishes – it’s already naturally dairy-free!
Don’t be afraid to play with what you’ve got – this recipe welcomes creativity!
Serving Suggestions for Stuffed Acorn Squash
These golden beauties shine brightest alongside simple companions! For weeknights, I love pairing them with roasted Brussels sprouts or garlicky kale. Holiday feasts call for creamy mashed potatoes and cranberry sauce – the flavors dance together perfectly. A crisp apple-walnut salad adds fresh contrast, while crusty bread soaks up any delicious drippings. Honestly? They’re amazing all by themselves too!
Storing and Reheating Stuffed Acorn Squash
These stuffed squash halves keep beautifully in the fridge for 3-4 days – just store them in an airtight container. When reheating, I always use the oven (350°F for about 15 minutes) to keep that perfect texture – microwaving can make the rice soggy. Pro tip: Add a splash of broth before reheating to keep everything moist!
Nutritional Information
Each stuffed acorn squash half provides about 280 calories, packed with 6g of fiber and 6g of plant-based protein. You’re getting a great dose of vitamin A from the squash, plus antioxidants from those tart cranberries. (Nutritional values are estimates and vary based on ingredients/brands used – but trust me, this dish is always a healthy win!)
Frequently Asked Questions
Q1. Can I use butternut squash instead of acorn squash?
Absolutely! While I love acorn squash’s sweet flavor and perfect bowl shape, butternut works great too – just cut it into thicker “boats” for stuffing. The cooking time might be slightly longer since butternut has denser flesh. Pro tip: Peel butternut completely since its skin doesn’t get as tender as acorn squash’s edible skin.
Q2. How do I prevent dry rice in my stuffed squash?
The secret is twofold: First, make sure your wild rice has enough liquid while cooking (I use broth instead of water). Second, don’t overbake the assembled squash – that final 15 minutes is just to heat everything through. If your rice seems dry before stuffing, stir in a tablespoon of broth or olive oil.
Q3. Can I make stuffed acorn squash ahead of time?
Yes! I often prep components separately: roast squash and cook rice filling up to 2 days ahead, then assemble and bake just before serving. The flavors actually improve after mingling in the fridge – just add 5 extra minutes to the final bake time.
Q4. What’s the best way to cut acorn squash safely?
My trick? Microwave whole squash for 1 minute to slightly soften the skin first. Then use a sharp chef’s knife and steady pressure – always cut away from your body. If the squash is stubborn, try scoring the skin first where you want to cut.
Q5. Can I freeze leftover stuffed squash?
The cooked squash halves freeze well for up to 2 months, though the texture becomes softer after thawing. I recommend freezing just the rice filling separately for best results – it reheats beautifully with a splash of broth.
For more delicious recipes and inspiration, check out our Pinterest page!
Savory Stuffed Acorn Squash with Wild Rice Delight
- Total Time: 60 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty and healthy stuffed acorn squash filled with wild rice, cranberries, and savory herbs.
Ingredients
- 2 medium acorn squashes
- 1 cup wild rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut squashes in half and scoop out seeds. Brush with olive oil and place cut-side down on a baking sheet. Bake for 30 minutes.
- Cook wild rice in vegetable broth according to package instructions.
- Sauté onion and garlic in olive oil until soft. Add sage, thyme, salt, and pepper.
- Mix cooked rice with cranberries, pecans, and sautéed onion mixture.
- Flip squash halves and stuff with rice mixture. Bake for another 15 minutes.
Notes
- Use fresh herbs instead of dried for stronger flavor.
- Substitute walnuts for pecans if preferred.
- For extra sweetness, drizzle with maple syrup before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American
