Print

Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

stuffed acorn squash with wild rice and cranberries - featured image
Print Recipe

This cozy stuffed acorn squash with wild rice and cranberries is a hearty, comforting fall dish. Roasted acorn squash halves are filled with a savory-sweet wild rice blend featuring dried cranberries, pecans, and maple syrup, then topped with feta cheese and fresh parsley.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 tablespoon maple syrup
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon.
  3. Brush the cut sides and the cavity with 2 tablespoons of olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast for 25 to 30 minutes, until the flesh is fork-tender but still holds its shape.
  5. While the squash roasts, combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  6. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  7. Add the cooked wild rice, dried cranberries, chopped pecans, maple syrup, dried thyme, and dried sage to the skillet. Stir together until well combined. Season with salt and pepper to taste. Cook for 2 to 3 minutes so the flavors meld.
  8. Remove the roasted squash from the oven and carefully flip each half over using tongs. Spoon the wild rice filling into each cavity, packing it gently but not too tightly. Mound slightly on top.
  9. Return the stuffed squash to the oven and bake for another 10 to 15 minutes, until the filling is heated through and the tops are slightly golden.
  10. Remove from the oven and let it rest for 5 minutes. Sprinkle with crumbled feta cheese and fresh parsley just before serving.

Notes

You can cook the wild rice up to two days ahead and store it in the fridge. For a vegan version, skip the feta cheese and use a drizzle of tahini or nutritional yeast. To add protein, stir in 1 cup of cooked lentils, chickpeas, or crumbled Italian sausage. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes.

Nutrition

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

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