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Quick Stuffed Acorn Squash: Easy Wild Rice & Cranberry Dinner

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A quick and easy weeknight dinner featuring tender roasted acorn squash filled with a savory-sweet wild rice, dried cranberry, and pecan mixture. This comforting dish comes together in about 45 minutes and is perfect for busy nights.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans or walnuts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Crumbled feta or goat cheese (optional)
  • A drizzle of maple syrup or balsamic glaze (optional)
  • Extra toasted pecans (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities of the squash halves with olive oil. Season generously with salt and pepper. Place them cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.
  4. While the squash is roasting, rinse the wild rice blend under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 25-30 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  5. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. In a large mixing bowl, combine the cooked wild rice, sautéed onion and garlic, dried cranberries, chopped pecans, dried thyme, dried sage, and cinnamon. Stir together until well combined. Taste and season with salt and pepper.
  7. Once the squash halves are tender, carefully flip them over using tongs or a spatula. Spoon the wild rice mixture into each squash cavity, mounding it slightly.
  8. Return the filled squash to the oven and roast for another 10-15 minutes, until the filling is heated through and the tops are slightly crispy. If desired, broil for the last 2 minutes for extra color.
  9. Remove from the oven and let cool for a few minutes. Sprinkle with fresh parsley and any optional toppings. Serve warm.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes before cutting. Roasting the squash cut-side down first gives it a caramelized flavor. Cook the wild rice ahead of time to save time. Toast the nuts for extra flavor. Don’t overfill the squash to ensure even heating.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, weeknight dinner, fall recipe, vegetarian, gluten-free

Find it online: https://twinkletaste.com/quick-stuffed-acorn-squash-easy-wild-rice-and-cranberry-dinner/