1- Savory Stuffed Acorn Squash with Wild Rice Delight

Wait till you try this – stuffing acorn squash with wild rice and cranberries is my absolute favorite fall tradition! The first time I made it, I was just trying to use up some leftover wild rice from Thanksgiving, but wow – the way the sweet squash plays off the nutty rice and tart cranberries? Total game changer. It’s become my go-to dish when I want something that feels fancy but is secretly super easy and packed with good-for-you ingredients.

What I love most is how the cranberries pop with flavor against the earthy squash and herbs. And here’s the best part – even my meat-loving husband goes back for seconds of this vegetarian dish. That’s when you know it’s good! Whether you’re looking for a hearty main or a standout holiday side, this recipe delivers on flavor without weighing you down. Just wait till your kitchen fills with that sweet, savory aroma…

Table of contents:

Ingredients for Stuffed Acorn Squash with Wild Rice and Cranberries

Okay, let’s gather our goodies! The magic of this dish comes from simple ingredients that create something truly special together. Here’s what you’ll need to make those squash bowls sing:

• 2 medium acorn squashes (halved and seeded – look for ones that sit flat when cut)
• 1 cup uncooked wild rice (the real deal, not a blend – trust me on this)
• 2 cups vegetable broth (or chicken broth if that’s what you’ve got)
• 1/2 cup dried cranberries (the chewier, the better in my book)
• 1/4 cup chopped pecans (toast them first if you’ve got time – game changer!)
• 1 tablespoon olive oil (plus extra for brushing the squash)
• 1 small onion, diced (yellow or sweet both work great)
• 2 cloves garlic, minced (fresh is best, but I won’t tell if you use pre-minced)
• 1 teaspoon dried sage (rub it between your fingers to wake up the flavor)
• 1 teaspoon dried thyme
• Salt and pepper to taste (don’t skimp – squash needs seasoning!)

See? Nothing too fancy, but when these ingredients come together, magic happens. Now let’s get cooking!

Essential Equipment for Stuffed Acorn Squash

Don’t worry – you won’t need any fancy gadgets for this recipe! Just grab these basic kitchen tools:

• Rimmed baking sheet (to catch any squash drips – trust me, you want those edges)
• Medium saucepan (for cooking that gorgeous wild rice)
• Skillet (my trusty cast iron works perfectly for sautéing)
• Mixing bowl (big enough to toss all your filling ingredients together)

That’s it! Now you’re ready to make some squash magic happen.

How to Make Stuffed Acorn Squash with Wild Rice and Cranberries

Alright, let’s turn these simple ingredients into something spectacular! I’ll walk you through each step – it’s easier than you think, and oh-so-rewarding when you pull that golden, fragrant squash out of the oven.

Preparing the Acorn Squash

First things first – preheat your oven to 375°F (190°C). While that’s heating up, let’s tackle the squash. Now, cutting acorn squash can be tricky – I’ve learned the hard way! Place your squash on a sturdy cutting board and use a sharp chef’s knife to slice it straight down from stem to base. Wiggle the knife if you need to, but keep those fingers safe!

Once halved, scoop out those seeds and stringy bits with a spoon (save the seeds for roasting if you’re feeling fancy). Brush the cut sides lightly with olive oil – this helps them caramelize beautifully – and place them cut-side down on your baking sheet. Pop them in the oven for about 30 minutes. You’ll know they’re ready when you can easily pierce the flesh with a fork but they’re not completely soft – they’ll finish cooking later!

Cooking the Wild Rice Filling

While the squash roasts, let’s make that irresistible filling. Rinse your wild rice under cold water (this removes excess starch) then add it to a saucepan with the vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and let it work its magic for about 45 minutes. The rice is done when most grains have popped open and it’s tender but still pleasantly chewy.

Meanwhile, heat olive oil in your skillet over medium heat. Add the onions and cook until they’re soft and translucent – about 5 minutes. Toss in the garlic, sage, and thyme, stirring just until fragrant (about 30 seconds – burnt garlic is nobody’s friend!). Remove from heat and mix this aromatic goodness with your cooked rice, cranberries, and toasted pecans. Season generously with salt and pepper – taste it and adjust until it makes you do a little happy dance!

Assembling and Final Baking

Now for the fun part! Carefully flip your roasted squash halves so the cut sides face up. Spoon that gorgeous wild rice mixture into each cavity, packing it in firmly (it’ll mound up nicely – no need to be shy here!). Return them to the oven for another 15 minutes, or until the squash is fork-tender and the filling is heated through.

Pro tip: If your filling starts looking too dry during baking, drizzle just a teaspoon of broth or water over each half. When they come out, let them rest for 5 minutes – this helps everything settle and makes serving so much easier. Then get ready for compliments when you bring these golden beauties to the table!

Tips for Perfect Stuffed Acorn Squash with Wild Rice

Want restaurant-worthy results every time? Here are my tried-and-true secrets for acorn squash success:

• Pack that filling tight! Press it firmly into the cavities – this keeps everything together when serving and gives you that perfect bite with every spoonful.
• Fork test doneness – the squash should yield easily to a fork but still hold its shape. Underdone? Give it 5 more minutes. Overdone? Well… call it “extra tender!”
• Toast those pecans – just 5 minutes in a dry skillet transforms them from good to “Oh wow!” levels of flavor.
• Let it rest – those 5 minutes after baking make all the difference for clean slices and settled flavors.

Follow these simple tricks, and you’ll be a stuffed squash pro in no time!

Ingredient Substitutions for Stuffed Acorn Squash

Don’t stress if you’re missing an ingredient – this recipe is super flexible! Here are my favorite swaps that still deliver amazing flavor:

• Wild rice alternatives: Quinoa or brown rice work beautifully – just adjust liquid and cook times. For quinoa, use 1 3/4 cups broth and cook about 15 minutes.
• Nut options: Walnuts make a great pecan substitute, or try sliced almonds for a lighter crunch. Sunflower seeds work for nut-free versions!
• Fresh herbs: If using fresh instead of dried, triple the amount – so 1 tablespoon each of fresh sage and thyme.
• Dried fruit: No cranberries? Chopped dried apricots or cherries add that same sweet-tart punch.

The key is keeping the balance of textures and flavors – play around and make it your own!

How I Love to Serve My Stuffed Acorn Squash

Oh, presentation is half the fun with this dish! I usually place each stuffed squash half right in the center of a dinner plate – those beautiful ridges make such a statement. For weeknight dinners, I’ll pair it with simple roasted Brussels sprouts (tossed with maple syrup if I’m feeling fancy) or a bright arugula salad with apple slices and walnuts. The crisp greens balance the squash’s richness perfectly.

For holiday meals, I arrange the stuffed halves on a big wooden board surrounded by roasted root vegetables – the colors look stunning together! A drizzle of maple syrup right before serving adds that extra “wow” factor. Trust me, it’ll disappear faster than you can say “seconds please!”

Storing and Reheating Stuffed Acorn Squash

Here’s the good news – leftovers taste even better the next day! Store any uneaten squash halves in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in a 350°F (175°C) oven for about 15 minutes until warmed through. The microwave works in a pinch, but the oven keeps that gorgeous texture intact. Pro tip: Sprinkle a few fresh cranberries on top before reheating for a pretty pop of color!

Nutritional Information for Stuffed Acorn Squash

Here’s the scoop on what you’re eating – each stuffed squash half packs about 280 calories with 6g of fiber and 6g of protein. These numbers are estimates based on my exact ingredients, but yours might vary slightly depending on brands or additions like that maple syrup drizzle I can never resist!

Frequently Asked Questions About Stuffed Acorn Squash

I get questions about this recipe all the time – let me answer the ones that pop up most often!

Can I use butternut squash instead?
Absolutely! Butternut works great – just cut it into thick rings or large chunks instead of halves. The cooking time might be slightly shorter too, so keep an eye on it. I actually love using butternut when I want to impress guests with those pretty ring presentations!

Is this recipe gluten-free?
You bet! Wild rice is naturally gluten-free, and all the other ingredients are too. Just double-check your broth – some brands sneak in wheat. I always keep a bottle of certified gluten-free vegetable broth in my pantry just to be safe.

Can I make stuffing ahead?
Oh yes, and I do this all the time! The filling keeps beautifully in the fridge for 2 days. When you’re ready, just stuff your pre-roasted squash halves and bake as usual. The flavors actually deepen as they sit – my secret for stress-free holiday meals!

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