Savory Wild Rice & Cranberry Stuffed Acorn Squash Recipe

There’s something magical about pulling a golden-brown wild rice & cranberry stuffed acorn squash out of the oven – the way the sweet roasted squash hugs that hearty, nutty filling just makes my whole kitchen smell like fall. I first made this dish years ago when my sister came over for Thanksgiving (she’s vegetarian, and I panicked!), but now it’s become our family’s favorite autumn tradition. The best part? It’s as perfect for weeknight dinners as it is for holiday tables – that gorgeous presentation looks fancy, but trust me, it’s way easier than it looks!

Why You’ll Love This Wild Rice & Cranberry Stuffed Acorn Squash

This dish isn’t just another side—it’s the star of the table! Here’s why it’s become my go-to recipe year after year:

• Flavor bomb: Sweet squash, earthy wild rice, tart cranberries, and toasty pecans create a symphony of textures and tastes in every bite.
• Nutrient-packed: Packed with fiber, vitamins, and plant-based protein, it’s comfort food that actually loves you back.
• Holiday magic: That ruby-red cranberry studded filling nestled in golden squash halves? Instant festive vibes—no fancy plating needed.
• Weeknight easy: Roast the squash while the rice cooks, throw the filling together, and boom—dinner’s ready with minimal fuss.

Seriously, even my “but where’s the meat?” uncle asks for seconds!

Ingredients for Wild Rice & Cranberry Stuffed Acorn Squash

Grab these simple ingredients – I promise you probably have half of them in your pantry already! The magic happens when these humble components come together:

• 2 medium acorn squashes (halved and seeded – don’t toss those seeds! Roast them later for a crunchy snack)
• 1 cup wild rice, uncooked (that’s the dry measurement – it’ll puff up to about 3 cups cooked)
• 2 cups vegetable broth (or chicken broth if you’re not keeping it vegetarian)
• 1/2 cup dried cranberries (the chewy little flavor bursts that make this dish sing)
• 1/4 cup chopped pecans (toast them first if you’re feeling fancy – brings out their nutty goodness)
• 2 tbsp olive oil (divided – we’ll use some for the squash, some for sautéing)
• 1 small onion, diced (yellow or white both work great here)
• 1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (rub it between your fingers before adding to wake up the flavor)
• Salt and pepper to taste (don’t be shy – squash needs seasoning too!)

See? Nothing too crazy – just real, wholesome ingredients that come together to create something truly special. Now let’s get cooking!

How to Make Wild Rice & Cranberry Stuffed Acorn Squash

Okay, let’s get to the fun part – turning these simple ingredients into a showstopper! I’ll walk you through each step, just like I do when my best friend calls me panicking about her dinner party. Don’t worry – it’s easier than it looks, and I’ve got all the little tricks to make it foolproof.

Preparing the Acorn Squash

First things first – let’s tackle those gorgeous acorn squashes. Here’s my no-fail method:

1. Preheat your oven to 375°F (190°C) – this gives it time to get nice and toasty while we prep.
2. Halve the squashes carefully – I like to place them on a towel to prevent slipping. Use a sharp chef’s knife and steady pressure (no sawing motions!).
3. Scoop out the seeds with a sturdy spoon – save them if you want to roast them later with a bit of oil and salt!
4. Brush the insides with 1 tbsp olive oil – get into all those nooks and crannies for even roasting.
5. Season generously with salt and pepper – squash needs love too! I always do this before roasting.
6. Place cut-side down on a baking sheet – this helps them caramelize beautifully. Roast for 30 minutes – you’ll know they’re ready when you can easily pierce the flesh with a fork.

Cooking the Wild Rice Filling

While the squash works its magic in the oven, let’s make that irresistible filling:

1. Cook the wild rice in vegetable broth according to package directions – this usually takes about 45 minutes, so start it right after putting the squash in.
2. Heat remaining olive oil in a skillet over medium heat – I use the same one I’ll mix everything in later (fewer dishes!).
3. Sauté the onion until translucent (about 5 minutes) – you’ll know it’s ready when your kitchen smells amazing.
4. Add the garlic and thyme – stir for just 30 seconds until fragrant (don’t let the garlic burn!).
5. Mix in the cooked rice, cranberries, and pecans – I use a fork to fluff the rice as I combine everything.
6. Season to taste with salt and pepper – give it a little taste test here and adjust as needed.

Stuffing and Final Baking

Now for the grand finale – bringing it all together:

1. Flip the roasted squash halves – they should be tender but still hold their shape.
2. Divide the filling among the squash halves – mound it up high! The filling will settle a bit as it bakes.
3. Return to the oven for 15 minutes – this melds all the flavors together perfectly.
4. Check for doneness – the squash edges should be golden and the filling heated through.

And voilà! You’ve just made a restaurant-worthy dish that’ll have everyone asking for the recipe. Now let’s talk about how to make it even more perfect…

Tips for Perfect Wild Rice & Cranberry Stuffed Acorn Squash

After making this dish more times than I can count, here are my foolproof tricks for acorn squash perfection:

• Roasting secret: Always start squash cut-side down – that caramelization is everything! If they’re stubborn to flip later, just nudge them with a spatula.
• Nut swap: Out of pecans? Walnuts work beautifully, or try toasted pumpkin seeds for crunch.
• Sweet touch: Drizzle with maple syrup before the final bake – it makes the cranberries pop and balances the earthy flavors.
• Don’t skip: Let the stuffed squash rest 5 minutes before serving – the flavors marry perfectly.

Oh, and if your rice filling seems dry? A splash of warm broth fixes it right up!

Ingredient Substitutions & Notes

Listen, I get it – sometimes you’re staring at your pantry thinking “I don’t have THAT!” No worries! This wild rice & cranberry stuffed acorn squash is crazy flexible. Here’s my cheat sheet for when you need to improvise:

Nut Swaps That Work Like a Charm

Pecans are my first love here, but:

• Walnuts bring that same toasty richness (just chop them a bit finer since they’re harder)
• Pumpkin seeds give a great crunch if you’re nut-free (toast them first!)
• Slivered almonds work in a pinch – toss them in during the last 2 minutes of sautéing

Broth Basics

I use vegetable broth to keep it vegetarian, but:

• Chicken broth adds deeper flavor if that’s what you’ve got
• Water works in a bind (just add 1/2 tsp extra salt to the rice)
• Pro tip: Save the liquid from rehydrating dried mushrooms – it’s a flavor bomb!

The Great Cranberry Debate

Dried cranberries are my go-to, but:

• Fresh cranberries need 5 extra minutes in the skillet to soften (add 1 tsp maple syrup to balance their tartness)
• Golden raisins or chopped dried apricots make a sweet alternative
• No dried fruit? A grated apple adds lovely moisture and subtle sweetness

The moral of the story? Don’t stress over exact ingredients – this recipe wants to work with you! Just taste as you go and adjust the seasoning. Some of my best versions came from “oops” substitutions!

Serving Suggestions for Wild Rice & Cranberry Stuffed Acorn Squash

Now for my favorite part – making this dish look as incredible as it tastes! Here’s how I love to serve wild rice & cranberry stuffed acorn squash to wow my guests (or just treat myself to something special):

For a cozy weeknight: Keep it simple with a crisp green salad – the fresh crunch balances the squash’s richness perfectly. My go-to is baby arugula with lemon vinaigrette and shaved Parmesan.

Holiday centerpiece: Arrange the stuffed squash halves on a big wooden board surrounded by roasted Brussels sprouts (tossed with balsamic glaze) and candied pecans. The colors scream “festive!” without any fuss.

Pro presentation tip: Sprinkle extra cranberries and chopped pecans over the top right before serving – that pop of color makes it look straight from a magazine! If I’m feeling fancy, I’ll add a few fresh thyme sprigs too.

Perfect pairings: This dish loves company! Try it with:

• Creamy mashed sweet potatoes (for ultimate fall vibes)
• A crisp white wine like Sauvignon Blanc (cuts through the richness)
• Warm crusty bread to scoop up every last bit of filling

Remember – this dish is as flexible as it is beautiful. Whether you’re plating it restaurant-style or serving it family-style from the baking sheet (my usual move!), it’s guaranteed to disappear fast!

Storing and Reheating Wild Rice & Cranberry Stuffed Acorn Squash

Here’s the good news – this wild rice & cranberry stuffed acorn squash tastes almost as amazing the next day! (I may or may not have eaten it cold straight from the fridge at midnight…) Here’s how to keep it fresh and reheat it like a pro:

Storage tips: Let the squash cool completely before packing it up – I usually wait about 30 minutes. Then transfer the stuffed halves to an airtight container (I separate them with parchment paper if stacking). They’ll keep beautifully in the fridge for 3 days – any longer and the squash starts getting watery.

Reheating magic: For that just-baked taste, skip the microwave (it makes the squash rubbery). Instead:

1. Preheat your oven to 350°F (175°C)
2. Place the stuffed squash on a baking sheet
3. Cover loosely with foil (keeps the filling from drying out)
4. Heat for 15-20 minutes until warmed through

Freezer trick: You can freeze the rice filling separately for up to 2 months (thaw overnight in the fridge), but the squash itself doesn’t freeze well – it turns mushy. My solution? Roast fresh squash halves and stuff them with the reheated filling when ready to serve!

Pro tip: If the filling seems dry after storage, sprinkle a teaspoon of broth or water over it before reheating. And don’t forget – the pecans will soften in the fridge, so I like to add a fresh handful after reheating for that perfect crunch!

Nutritional Information

Let’s be real – we’re eating with our hearts AND our health in mind here! While this wild rice & cranberry stuffed acorn squash tastes indulgent, it’s packed with good-for-you ingredients. Just remember – these numbers can dance around based on your exact ingredients (I’m looking at you, extra-enthusiastic maple syrup drizzlers!). Here’s the breakdown per generous serving:

• Calories: 280 kcal (that’s for one loaded squash half – totally reasonable!)
• Fat: 10g (the good kind from olive oil and nuts)
• Carbs: 45g (hello, fiber-rich squash and wild rice)
• Protein: 6g (plant-powered goodness)
• Fiber: 6g (keeps you full and happy)
• Sugar: 12g (mostly from the natural sweetness of squash and cranberries)

Pro tip: If you’re watching sodium, use low-sodium broth and go easy on the extra salt. And hey – those vitamins A and C from the squash? That’s just the cherry (or should I say cranberry?) on top!

FAQs About Wild Rice & Cranberry Stuffed Acorn Squash

I get asked these questions all the time when I serve this dish – here are the answers straight from my kitchen to yours!

Can I use butternut squash instead?
Absolutely! Butternut works beautifully – just cut it into quarters (it’s bigger than acorn) and adjust roasting time to about 40 minutes initially. The flavor’s slightly sweeter, which pairs amazingly with the tart cranberries.

Is this freezer-friendly?
The rice filling freezes like a dream for 2 months (thaw overnight in fridge), but the squash gets watery when frozen. My trick? Make extra filling to freeze, then stuff fresh-roasted squash halves when you’re ready to serve!

How do I make it fully vegan?
You’re already 90% there! Just double-check your veggie broth is vegan (some brands sneak in honey), and skip the optional maple syrup or use agave. The pecans and olive oil give plenty of richness.

Can I adjust the sweetness level?
Of course! For less sweet: Use fresh cranberries instead of dried. For sweeter: Drizzle with 1 tbsp maple syrup before final baking, or swap half the cranberries for golden raisins.

Help! My squash won’t sit flat after stuffing!
Haha, been there! Slice a tiny bit off the rounded bottom to create a flat surface. Or – my lazy fix – nestle them in a bed of the extra rice filling to stabilize!

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