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Cozy Roasted Acorn Squash Stuffed with Wild Rice & Cranberries

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This cozy roasted acorn squash stuffed with wild rice and cranberries is the perfect fall comfort food—tender squash filled with a savory-sweet wild rice blend, dried cranberries, and pecans, all caramelized with maple syrup. It’s quick, easy, and naturally vegan and gluten-free.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 1 cup wild rice blend, rinsed
  • ½ cup dried cranberries
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided (plus extra for brushing the squash)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 tablespoons maple syrup
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Halve each acorn squash from stem to tip, scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, then drizzle about ½ tablespoon maple syrup over each half and spread. Season with a pinch of salt and pepper. Place squash halves cut-side down on the baking sheet.
  2. Roast squash for 30-35 minutes, until a fork easily pierces the skin but the flesh still holds its shape.
  3. While squash roasts, cook the wild rice: In a medium saucepan, combine 1 cup wild rice blend with 2 cups water or vegetable broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender and liquid is absorbed. Fluff with a fork.
  4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in dried thyme and sage, cook 30 seconds more.
  5. In a large mixing bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, and chopped pecans (if using). Stir well. Taste and adjust salt and pepper.
  6. Remove squash from oven, carefully flip each half cut-side up. Spoon rice mixture into each cavity, mounding slightly. Return to oven and roast 10-15 minutes until filling is heated through and squash edges are caramelized.
  7. Remove from oven, let rest 5 minutes. Garnish with fresh parsley if desired. Serve warm.

Notes

Don’t skip the par-roast of the squash—it ensures even cooking. Toast nuts before adding for deeper flavor. Make extra filling for leftovers. For a protein boost, add cooked lentils or vegan sausage. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, fall recipe, vegan, gluten-free, comfort food

Find it online: https://dinadinnertable.com/cozy-roasted-acorn-squash-stuffed-with-wild-rice-and-cranberries/