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Savory Wild Rice & Cranberry Stuffed Acorn Squash Recipe

wild rice & cranberry stuffed acorn squash
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A hearty and flavorful dish featuring acorn squash stuffed with wild rice and cranberries. Perfect for a festive meal or a cozy dinner.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup wild rice, uncooked
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut the acorn squashes in half and scoop out the seeds.
  3. Brush the insides with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30 minutes.
  4. While the squash roasts, cook the wild rice in vegetable broth according to package instructions.
  5. In a skillet, heat the remaining olive oil. Sauté the onion and garlic until soft, about 5 minutes.
  6. Stir in the cooked wild rice, cranberries, pecans, thyme, salt, and pepper.
  7. Flip the roasted squash halves and fill each with the rice mixture.
  8. Return to the oven and bake for another 15 minutes.
  9. Serve warm.

Notes

  • You can substitute walnuts for pecans if preferred.
  • For added sweetness, drizzle with maple syrup before serving.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/wild-rice-cranberry-stuffed-acorn-squash-recipe/