This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It’s wonderful as a vegetarian side dish or a complete meal!
I discovered this excellent Wild Rice Stuffed Acorn Squash recipe c/o Martha Stewart years ago when I was hosting a large group and trying to accommodate a few vegetarian diets.
Thanksgiving would never be right without the glorious side dishes, but I still wanted something more substantial to replace the bird for them. Something tasty. Filling. Meaty, without the meat. And none of this gross Tofurky business that everyone raves about.
The sweet dried cranberries, toasted pecans, and wild rice are such a great combination and balance out the roasted acorn squash perfectly!
What You’ll Need
You only need a few ingredients for this stuffed squash recipe and they all compliment each other so well:
(Scroll below to the printable recipe card for details and measurements.)
- Acorn squash: Purchase squash that has a smooth, dry rind, a deep color, is free from cracks and soft spots, and about 1 1/2 pounds.
- Wild rice with seasoning packet: This recipe calls for a box of wild rice blend with seasoning packet. We are partial to the Near east brand, but choose whichever you prefer.
- Dried cranberries: Dried cranberries work best for this recipe, not fresh.
- Chopped pecans: Provides a nutty flavor and nice textural crunch.
- Extra-virgin olive oil: For moisture and richness.
- Seasoning: Simple coarse salt and ground pepper.
How to Cut Acorn Squash
Using a heavy, sharp Chefs knife, carefully cut off a small portion from each end of the squash (this will help stabilize them and sit flat on the baking sheet.) Then score the flesh in half horizontally (using the sharp tip, make several incisions in a dotted line.) Carefully (but with some muscle!), slice the acorn squash through that line, so you you end up with 2 halves that look like flowers. If it feels like your knife is resisting or getting stuck, carefully pull it out and start your cut again. Continue slicing on that same line, repositioning your squash as needed, until you’ve cut all the way through.
To Store. Allow to cool, then place in an airtight container in the refrigerator for up to 3 days.
To Reheat. Place stuffed acorn squash in a baking dish with a small amount of water or broth in the bottom. Loosely tent with foil, then rewarm in the oven for about 15 minutes at 350 degrees F.
More Squash Recipes:
- Roasted Spaghetti Squash
- Roasted Butternut Squash
- Sausage Stuffed Acorn Squash
- Roasted Butternut Squash Soup
- Roasted Fall Vegetables
Wild Rice Stuffed Acorn Squash
- 2 acorn squash (1 1/2 pounds each)
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 ounce box wild rice blend with seasoning packet
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.
- Brush cut sides of squash halves with the olive oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet coated with cooking spray.
- Transfer to the oven and cook until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a medium pot, cook rice according to package directions.
- Remove rice from heat, and stir in dried cranberries and pecans; season with salt and pepper.
- Dividing mixture evenly among the squash and serve!