If you’ve been searching for a dish that perfectly blends cozy fall flavors with a nutritious punch, this Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe is your new go-to. The vibrant orange squash, tender wild rice, tart dried cranberries, and crunchy pecans come together in a harmonious mix that feels like a festive celebration in every bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe offers a stunning presentation and a comforting taste profile that’s both sweet and savory, making it a true seasonal favorite.
Ingredients You’ll Need
This Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe calls for simple, wholesome ingredients that each play a crucial role in the final dish. From the natural sweetness of the acorn squash to the nutty texture of pecans, every item adds its own special touch to the flavors and textures.
- 2 medium acorn squash: The perfect vessel with a subtly sweet, earthy flavor and tender flesh when roasted.
- 1 cup wild rice: Offers a nutty, chewy texture that is both hearty and filling.
- 3 cups water or vegetable broth: Cooking liquid for the rice that adds moisture and depth of flavor.
- 1 tablespoon olive oil: Used for roasting and sautéing to bring a smooth richness to the dish.
- 1 medium onion, diced: Adds a mild sweetness and savory base to the stuffing mix.
- 2 celery stalks, chopped: Brings a refreshing crunch and freshness.
- 2 cloves garlic, minced: Infuses aromatic warmth into the filling.
- 1/2 cup chopped pecans: Adds a delightful crunch and buttery nutty flavor.
- 1/4 cup dried cranberries: Offers pops of tart sweetness to balance the savory elements.
- 1 teaspoon dried thyme: A fragrant herb that complements the earthiness of the squash.
- 1 teaspoon dried sage: Adds a subtle, savory depth that ties the dish together.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 2 tablespoons maple syrup (optional): For a touch of natural sweetness that enhances the squash.
- 1/4 cup crumbled feta cheese (optional): Adds tangy creaminess that perfectly finishes off the stuffing.
How to Make Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe
Step 1: Roast the Squash
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut each acorn squash in half lengthwise from stem to tip, then scoop out the seeds—feel free to save these for roasting if you want a snack later! Brush the cut sides lightly with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30 minutes until the flesh softens beautifully.
Step 2: Cook the Wild Rice
While your squash roasts, rinse the wild rice well and combine it with water or vegetable broth in a saucepan. Bring this to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 45 minutes, until the rice is tender and some grains have popped open, showing they’re perfectly cooked and ready to merge with the other stuffing ingredients.
Step 3: Prepare the Flavorful Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and chopped celery, letting them sweat and soften for around 5 minutes until fragrant and translucent. Add the minced garlic and cook for another minute, just until the aroma fills your kitchen. Stir in the cooked wild rice, chopped pecans, dried cranberries, thyme, and sage. Season generously with salt and pepper, tasting as you go to balance the sweet and savory elements of this hearty stuffing.
Step 4: Assemble and Bake
Once the squash has roasted half-way, take it out of the oven and flip the halves cut-side up. This is where you can brush the flesh with maple syrup if you want that extra layer of sweetness to shine through. Generously fill each half with the wild rice mixture, packing it so every bite is bursting with flavor. If you’re including feta cheese, sprinkle it evenly on top for a creamy, tangy contrast. Return your stuffed squash to the oven and bake for an additional 15 to 20 minutes, allowing the flavors to meld and the squash to become fully tender.
How to Serve Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe
Garnishes
For an inviting look and a flavor boost, consider topping your stuffed acorn squash with fresh herbs like parsley or thyme right before serving. A drizzle of extra maple syrup or a sprinkle of toasted pecans adds both visual appeal and mouthwatering texture that will delight your guests.
Side Dishes
This recipe pairs wonderfully with crisp, green salads or roasted vegetables for a complete, balanced meal. The natural sweetness and earthiness of the squash complement bitter greens like kale or arugula, while the savory stuffing balances well with simple steamed greens or garlic-roasted Brussels sprouts.
Creative Ways to Present
To impress at your next dinner, serve the stuffed squash halves on rustic wooden boards or vibrant ceramic platters. For a festive occasion, garnish with pomegranate seeds or sprinkle with a pinch of smoked paprika to add a splash of color and a whisper of smoky flavor. Slice the squash into wedges for easy, shareable servings that look delightful on any holiday table.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed acorn squash keeps well in the refrigerator for up to three days. Store it in an airtight container to maintain moisture and freshness. When ready to enjoy again, the flavors have had time to meld further, making leftovers even more delicious.
Freezing
This Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe freezes beautifully if you want to prepare ahead. Wrap each stuffed half tightly with plastic wrap and then foil or place in freezer-safe containers. It can be frozen for up to two months without losing flavor or texture.
Reheating
To reheat, thaw the squash in the refrigerator overnight if frozen. Warm it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 20-25 minutes until heated through and tender. Avoid microwaving if you want to preserve the squash’s beautiful texture and the crispness of the topping.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While acorn squash is ideal for its size and sweetness, you can substitute with delicata or kabocha squash. Just adjust roasting times slightly depending on the squash’s density and size.
Is wild rice necessary, or can I use another grain?
Wild rice is preferred for its nutty flavor and hearty texture that complements the stuffing, but you can swap it out for brown rice, quinoa, or even farro if you want a different twist.
Can this dish be made vegan?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative. The maple syrup is already vegan-friendly, so this dish is easily adaptable.
How do I make the wild rice cook faster?
To speed up cooking time, soak the wild rice for a few hours before cooking or opt for a quick-cooking wild rice blend. Using vegetable broth instead of water can also enhance flavor during the shorter cooking process.
Can I prepare this dish ahead of time and bake it later?
Definitely! Prepare and stuff the squash in advance, then cover and refrigerate. When you’re ready to serve, just bake the stuffed squash as directed, adding a few extra minutes if baking straight from the fridge.
Final Thoughts
This Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe is a true celebration of autumn’s best flavors, wrapped in a dish that’s as beautiful to serve as it is delightful to eat. Give it a try next time you’re craving something comforting yet elegant—it’s sure to become a cherished favorite in your kitchen. Happy cooking and enjoy every delicious bite!
Print
Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Stuffed Acorn Squash with Wild Rice recipe is a hearty and wholesome vegetarian meal perfect for cozy fall dinners. Roasted acorn squash halves are filled with a savory mixture of wild rice, sautéed onions, celery, garlic, pecans, and dried cranberries flavored with thyme and sage, then baked to tender perfection. Optional maple syrup and feta cheese add a delightful balance of sweetness and tang. This recipe serves 4 and offers a nutritious and colorful centerpiece that’s both comforting and elegant.
Ingredients
Acorn Squash
- 2 medium acorn squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons maple syrup (optional)
- 1/4 cup crumbled feta cheese (optional)
Wild Rice Stuffing
- 1 cup wild rice
- 3 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Prepare Squash: Cut each acorn squash in half from stem to tip. Scoop out the seeds and discard or save for roasting later.
- Season and Roast Squash: Brush the cut sides of the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30 minutes.
- Cook Wild Rice: While the squash roasts, rinse the wild rice thoroughly. In a saucepan, combine the wild rice with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender and the grains have split open.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and chopped celery; cook until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, releasing its aroma.
- Combine Filling Ingredients: Add the cooked wild rice to the skillet along with chopped pecans, dried cranberries, dried thyme, and dried sage. Season with salt and pepper to taste, stirring well to combine all flavors.
- Fill Squash: Remove the roasted squash from the oven and turn them cut-side up. If using, brush the insides with maple syrup for a touch of sweetness.
- Stuff Squash Halves: Generously fill each squash half with the wild rice mixture, pressing gently to pack the stuffing.
- Add Feta Cheese: If desired, sprinkle crumbled feta cheese over the top of the stuffing for added creaminess and tang.
- Bake Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, until the squash is fully tender and the stuffing is heated through.
- Serve: Remove from oven, let cool slightly, then serve hot and enjoy this beautifully stuffed acorn squash dish.
Notes
- You can substitute vegetable broth with water for cooking wild rice, but broth adds extra flavor.
- Maple syrup and feta cheese are optional, but they beautifully balance sweet and savory flavors.
- Leftover stuffing can be refrigerated and used as a side dish or salad topper.
- Acorn squash sizes vary; adjust roasting time if necessary to ensure tenderness.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
