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Best Crowd-Pleasing Stuffed Acorn Squash with Wild Rice Recipe

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This stuffed acorn squash features caramelized squash halves filled with a savory-sweet wild rice blend, dried cranberries, and toasted pecans. It’s a vegetarian and gluten-free showstopper that even squash skeptics will love.

Ingredients

Scale
  • 4 medium acorn squash (about 1.5 lbs each)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup wild rice blend
  • 2 ½ cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 celery stalks, diced (about ½ cup)
  • 1 medium Granny Smith apple, diced
  • ½ cup dried cranberries
  • ½ cup pecans, toasted and roughly chopped
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Extra toasted pecans (for garnish)
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash acorn squash, cut each in half from stem to tip, and scoop out seeds and pulp. Place cut-side up on a baking sheet. Mix 2 tablespoons olive oil with salt and pepper; brush over cut sides and insides. Flip cut-side down and roast for 25 minutes.
  2. While squash roasts, rinse wild rice blend. In a saucepan, combine rice, vegetable broth, and bay leaf. Bring to a boil, reduce to simmer, cover, and cook 25-30 minutes until tender and liquid absorbed. Fluff with fork and remove bay leaf.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion and celery for 5 minutes until soft. Add garlic and cook 30 seconds. Add diced apple and cook 2-3 minutes. Stir in cranberries, toasted pecans, sage, thyme, cinnamon, and nutmeg; cook 1 minute. Season with salt and pepper. Remove from heat and stir in cooked wild rice.
  4. Flip roasted squash halves cut-side up. Divide filling evenly among the 8 halves, mounding slightly. Return to oven and roast 20-25 minutes until squash is fork-tender and filling is heated through. Tent with foil if browning too quickly.
  5. Remove from oven and let rest 5 minutes. Garnish with fresh parsley, extra toasted pecans, and a drizzle of balsamic glaze if desired. Serve warm.

Notes

Choose acorn squash that are roughly the same size for even cooking. Toast pecans in a dry skillet for 3-4 minutes until fragrant. The filling can be made up to 2 days ahead. To freeze, assemble unbaked squash, wrap tightly, and freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, wild rice, vegetarian, gluten-free, fall recipe, holiday side dish, crowd-pleasing

Find it online: https://zorbmeal.com/best-crowd-pleasing-stuffed-acorn-squash-with-wild-rice-recipe/