This elegant stuffed acorn squash transforms a humble winter vegetable into a stunning centerpiece dish that’s as beautiful as it is delicious. Each acorn squash half becomes an edible bowl filled with a savory mixture of wild rice, dried cranberries, toasted pecans, and aromatic herbs. The natural sweetness of the roasted squash pairs perfectly with the earthy wild rice and tart cranberries, while the pecans add a delightful crunch. This recipe creates a complete meal that’s naturally vegetarian, packed with nutrients, and impressive enough for holiday entertaining. Perfect for fall and winter gatherings, this dish serves 4 people as a main course or 8 as a hearty side dish.
Serves: 4 as a main dish (or 8 as a side)
Preparation Time: 25 minutes
Cooking Time: 1 hour 15 minutes
What You’ll Need
For the Squash
- 2 large acorn squash (about 2 pounds each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Stuffing
- 1 cup wild rice blend
- 2 1/2 cups vegetable broth
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped for garnish
Preparing the Acorn Squash
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Carefully cut each acorn squash in half lengthwise from stem to bottom using a sharp, heavy knife. The tough skin requires some pressure, so work slowly and keep your fingers away from the blade.
Scoop out all the seeds and stringy pulp from each half using a large spoon or ice cream scoop. Save the seeds for roasting if desired, or discard them.
Trim a small slice from the bottom of each squash half if needed so they sit flat and stable on the baking sheet. Be careful not to cut through to the flesh.
Brush the cut surfaces and cavity of each squash half with olive oil. Season generously with salt and pepper, making sure to get seasoning into the cavities.
Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-40 minutes, until the flesh is tender when pierced with a fork but still holds its shape.
Cooking the Wild Rice
While the squash roasts, prepare the wild rice. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and has absorbed most of the liquid. Some grains may have split open, which is perfectly normal.
Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside. If there’s excess liquid, drain it off.
Making the Stuffing Mixture
Heat the butter in a large skillet over medium heat. Add the diced onion and celery, cooking for 6-8 minutes until softened and lightly golden, stirring occasionally.
Add the minced garlic and cook for another minute until fragrant. Be careful not to let it brown.
Add the cooked wild rice to the skillet along with the dried cranberries, toasted pecans, chopped sage, and thyme. Stir everything together and cook for 2-3 minutes to blend the flavors.
Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. The mixture should be flavorful and well-seasoned since it will be the star of the dish.
Assembling and Final Baking
Remove the roasted squash from the oven and carefully flip each half cut-side up. The flesh should be tender and slightly caramelized around the edges.
Using a fork, gently scrape some of the squash flesh from the sides and bottom of each cavity, being careful not to pierce the shell. Mix this scraped flesh into your rice stuffing for extra flavor and nutrition.
Divide the rice mixture evenly among the four squash halves, mounding it slightly. Pack the stuffing gently but don’t compress it too much.
Return the stuffed squash to the oven and bake for 20-25 minutes more, until the stuffing is heated through and lightly golden on top.
Serving Your Stuffed Squash
Remove from the oven and let cool for 5 minutes before serving. The squash will be very hot, so handle carefully.
Garnish each stuffed squash half with fresh chopped parsley for a pop of color and freshness. Serve immediately while hot.
Each person can eat directly from the squash shell, scooping up both the stuffing and the tender squash flesh with each bite.
Storage and Reheating
Leftover stuffed squash can be stored in the refrigerator for up to 3 days. Cover tightly with aluminum foil or plastic wrap.
To reheat, place in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions for 2-3 minutes, though the oven method maintains better texture.
Make-Ahead Tips
The stuffing mixture can be prepared up to 2 days ahead and stored in the refrigerator. The squash can be roasted earlier in the day and kept at room temperature until ready to stuff and finish baking.
For complete make-ahead preparation, assemble the entire dish, cover, and refrigerate for up to 24 hours. Add an extra 10 minutes to the final baking time if baking from cold.
Variations and Substitutions
For a heartier version, add cooked ground turkey or sausage to the stuffing mixture. About 1/2 pound of cooked meat works perfectly.
Substitute quinoa or brown rice for the wild rice if preferred. Cooking times will vary, so follow package directions.
Try different nuts like toasted walnuts or almonds instead of pecans. Dried cherries or chopped apples can replace the cranberries for different flavor profiles.
Choosing the Perfect Squash
Look for acorn squash that feels heavy for its size with hard, unblemished skin. The stem should look fresh, and there shouldn’t be any soft spots or cracks.
Acorn squash keeps well at room temperature for several weeks, so you can buy them ahead of time. Store in a cool, dry place away from direct sunlight.
Toasting Your Own Pecans
For the best flavor, toast your own pecans. Spread them on a baking sheet and bake at 350°F for 5-8 minutes, stirring once, until fragrant and lightly golden. Let them cool before chopping.
Nutritional Benefits
This dish is packed with nutrients from the beta-carotene in the squash, fiber and protein from the wild rice, healthy fats from the pecans, and antioxidants from the cranberries. It’s a complete, satisfying meal that happens to be naturally vegetarian and gluten-free.
