Print

Quick & Easy Stuffed Acorn Squash with Wild Rice

stuffed acorn squash with wild rice - featured image
Print Recipe

A quick and easy stuffed acorn squash recipe with wild rice and cranberries, perfect for busy weeknights. This cozy, satisfying dish comes together in about 45 minutes and is a crowd-pleaser for vegetarians and meat-lovers alike.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup (180g) quick-cooking wild rice
  • 1/2 cup (60g) dried cranberries
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons (45ml) olive oil
  • 1 cup (240ml) vegetable broth
  • 2 tablespoons (30ml) maple syrup
  • 1/4 cup (30g) chopped pecans or walnuts
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and rub it all over the skin.
  3. Start the wild rice: In a medium saucepan, combine the quick-cooking wild rice and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork when done.
  4. Roast the squash: While the rice cooks, put the baking sheet with the squash halves (cut-side down) in the oven. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.
  5. Make the filling: While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another minute, until fragrant. Stir in the dried cranberries, chopped pecans, and fresh thyme. Cook for 2 minutes.
  6. Combine the filling: Add the cooked wild rice to the skillet with the onion mixture. Stir everything together until well combined. Season with salt and pepper to taste.
  7. Assemble the squash: Once the squash halves are done roasting, carefully flip them over using tongs. Spoon the wild rice filling evenly into each squash half, mounding it up a bit. Drizzle a little maple syrup over the top of each one.
  8. Finish in the oven: Return the filled squash to the oven and bake for another 10 minutes, until everything is heated through and the tops are slightly crispy.
  9. Rest and serve: Let the squash rest for 5 minutes before serving. Serve warm, garnished with a few extra cranberries or a sprinkle of fresh thyme if desired.

Notes

Don’t overcook the squash; it should be tender but still hold its shape. Toast the pecans first for extra flavor. Cook the wild rice ahead of time to save 15 minutes. Use a sharp knife for cutting the squash. Double the filling for a side dish the next day. Watch the maple syrup to prevent burning.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, quick dinner, weeknight meal, vegetarian, gluten-free, fall recipe

Find it online: https://cooksyla.com/quick-and-easy-stuffed-acorn-squash-with-wild-rice/