Print

Cozy Stuffed Acorn Squash Bowls with Wild Rice & Cranberries

stuffed acorn squash - featured image
Print Recipe

Tender roasted acorn squash bowls filled with a savory-sweet mixture of chewy wild rice, dried cranberries, and toasted pecans. This comforting, vegan-friendly dish is perfect for fall gatherings and weeknight dinners alike.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup wild rice, uncooked
  • 2 cups vegetable broth, low-sodium
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Rinse 1 cup wild rice under cold water. In a medium saucepan, combine rice, 2 cups vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until tender but chewy. Drain any excess liquid and set aside (yields about 3 cups cooked).
  3. While rice cooks, cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  4. In a small bowl, mix 2 tablespoons olive oil with 1 tablespoon maple syrup. Brush mixture over cut sides and cavities of squash halves. Season with salt and pepper. Place squash cut-side down on prepared baking sheet. Roast for 25 minutes.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery; cook 5-6 minutes until softened. Add minced garlic, chopped sage, and thyme; cook 1 minute until fragrant.
  6. Add cooked wild rice to skillet with vegetables. Stir in dried cranberries and toasted pecans. Cook 2-3 minutes until heated through. Season with salt and pepper. If dry, add a splash of vegetable broth or olive oil.
  7. After 25 minutes, carefully flip squash halves over using tongs. Spoon wild rice mixture generously into each cavity, mounding slightly. Do not pack tightly.
  8. Return filled squash to oven and bake 15-20 minutes until squash is fork-tender and filling is heated through with slightly crispy edges.
  9. Let stuffed squash rest 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best texture, use pure wild rice (not a blend). Toast pecans in a dry skillet for 2-3 minutes until fragrant. Roast squash cut-side down first for caramelization. Leftover filling can be reheated with a fried egg. To freeze: assemble completely but do not bake second time; wrap tightly and freeze up to 3 months. Bake from frozen at 375°F for 35-40 minutes.

Nutrition

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

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