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Cozy Stuffed Acorn Squash Recipe with Wild Rice Cranberry & Pecans Perfect for Fall

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A warm and comforting fall dish featuring roasted acorn squash stuffed with a flavorful mix of wild rice, cranberries, and toasted pecans. This recipe balances sweet, tart, and nutty flavors with a satisfying texture.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 1 cup wild rice, rinsed
  • 2 ½ cups vegetable broth
  • ½ cup dried cranberries
  • ½ cup chopped pecans, toasted
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Brush the cut sides with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes until the flesh is tender when pierced with a fork.
  3. While the squash roasts, rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the wild rice with 2 ½ cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender but still chewy. Drain any excess liquid if necessary. Set aside to cool slightly.
  4. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft (about 5 minutes). Add the minced garlic and chopped sage, cooking for another minute until fragrant. Remove from heat.
  5. In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, shaking the pan frequently to prevent burning. Remove once they smell nutty and look golden.
  6. In a large mixing bowl, combine the cooked wild rice, sautéed onion and garlic mixture, toasted pecans, and dried cranberries. Drizzle in 1 tablespoon maple syrup and season with salt and pepper to taste. Stir gently to mix all ingredients.
  7. Once the squash halves are cool enough to handle, flip them cut-side up. Spoon the wild rice mixture generously into each cavity, pressing lightly to pack it in.
  8. Return the stuffed squash to the oven and bake for an additional 15-20 minutes at 400°F (200°C) to meld the flavors and warm the filling through.
  9. Let the stuffed squash rest for 5 minutes before serving to allow flavors to settle and the filling to firm up slightly.

Notes

Soak wild rice for an hour before cooking if texture is too chewy. Toast pecans carefully to avoid burning. Roast squash cut-side down for even softening and caramelization. Season stuffing well with salt and pepper. Stuff squash generously but avoid overfilling to prevent spilling.

Nutrition

Keywords: acorn squash, stuffed squash, wild rice, cranberries, pecans, fall recipe, vegetarian, gluten-free, cozy meal

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