Description

This Wild Rice Stuffed Squash recipe features tender acorn squash halves filled with a savory and slightly sweet wild rice mixture, enriched with dried cranberries, toasted pecans, and fresh herbs. Perfect as a comforting vegetarian main dish or a hearty side, it combines roasting and stovetop cooking to bring out the best flavors and textures in every bite.

Ingredients

Scale

Squash

4 medium acorn squash (about 22 ounces each)
3 tablespoons olive oil, divided

Rice Mixture

1 package (6 ounces) long grain and wild rice mix
2–1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley

Instructions

Prepare and Roast the Squash: Preheat your oven to 400°F (204°C). Cut each acorn squash crosswise in half and remove the seeds. Trim a thin slice from the bottom of each squash half so they sit flat on a baking sheet. Arrange the squash halves hollow side up on baking sheets and brush the tops with 2 tablespoons of olive oil. Roast in the oven for 30 to 35 minutes until the squash is almost tender.
Cook the Rice Mixture: While the squash roasts, combine the long grain and wild rice mix along with its seasoning packet, 2-1/3 cups of broth, 1 teaspoon rubbed sage, and 1 teaspoon dried thyme in a large saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook until the rice is tender and most of the liquid has been absorbed, approximately 23 to 25 minutes.
Sauté the Vegetables and Mix Filling: Concurrently, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped celery and onion and sauté until tender, about 5 to 7 minutes. Stir in the dried cranberries, toasted pecans, and minced fresh parsley. Remove the skillet from heat and combine the vegetable mixture with the cooked rice thoroughly.
Stuff and Finish Baking: Spoon about 1/2 cup of the rice mixture into each roasted squash half. Return the stuffed squash to the oven uncovered and bake for an additional 12 to 15 minutes, or until the rice is heated through and the squash is fully tender.

Notes

To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
For a vegan option, use vegetable broth instead of chicken broth.
You can prepare the rice mixture a day ahead and refrigerate it to save time on serving day.
Ensure squash halves sit flat to prevent spillage of the filling during baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Keywords: acorn squash stuffed, wild rice recipe, vegetarian stuffed squash, roasted squash, fall side dish