Cozy Stuffed Acorn Squash with Wild Rice and Cranberries

There’s something about acorn squash that just screams comfort, isn’t there? Add the nutty richness of wild rice, the subtle sweetness of cranberries, and a medley of warm spices, and you’ve got a dish that’s as cozy as your favorite sweater on a crisp fall evening. Stuffed Acorn Squash with Wild Rice and Cranberries is the kind of recipe that looks fancy enough for gatherings but is easy enough for a weeknight dinner. Bonus? It’s vegetarian—and can absolutely go vegan with a simple swap!

Ready to turn this seasonal beauty into a showstopper? Let’s get stuffing!

Why You’ll Love This Recipe

• It’s the perfect blend of savory and sweet, with flavors that feel both comforting and festive.
• A great way to use up leftover wild rice or incorporate nutrient-packed whole grains into your meal.
• Customizable! You can tweak the filling to suit your taste or what’s in your pantry.
• It’s naturally gluten-free and vegetarian, with an easy vegan option—so everyone at the table can enjoy it.

Ingredients Breakdown

Essentials:

• Acorn Squash: Look for squash that’s firm, with deep green coloring. No acorn squash? Try using delicata or butternut squash instead.
• Wild Rice Blend: This adds a chewy, nutty component. Sub quinoa or farro if that’s what you have on hand.
• Dried Cranberries: These lend a sweet, tangy pop that’s perfect for the dish. Raisins or chopped dried apricots work as well!
• Shallot: Milder than onion and perfect for adding depth without overpowering. Sub yellow or red onion if needed.
• Vegetable Broth: Key for cooking the rice with extra flavor. Chicken broth works too if you’re not vegetarian.
• Pecans: For a satisfying crunch. Swap with walnuts or skip if nut allergies are a concern.
• Fresh Herbs (Parsley or Sage): These amp up the flavor and bring everything together.

Pro Tips:

You don’t need exact measurements for this recipe—stuffing squash is forgiving. Got extra ingredients? Just pile it on top for a rustic look.

Step-by-Step Instructions

1. Prep the Squash: Preheat your oven to 375°F (190°C). Slice the acorn squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, until tender.
2. Cook the Wild Rice: While the squash is roasting, cook the wild rice. Rinse the rice under cold water, then cook according to package instructions, using vegetable broth in place of water for extra flavor. (This usually takes about 45 minutes.)
3. Sauté the Filling: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes. Stir in the dried cranberries, chopped pecans, cooked wild rice, and fresh herbs. Add a pinch of cinnamon or nutmeg if you’re feeling adventurous—trust me, it’s heavenly!
4. Stuff the Squash: Once the squash is tender, remove it from the oven and flip it cut-side up. Scoop the wild rice mixture into each squash half, packing it gently. Return the stuffed squash to the oven and bake for another 10-15 minutes to let the flavors meld.

Chef’s Tips and Tricks

• Make-Ahead Move: Cook the wild rice and sauté the filling a day in advance. Store in the fridge and assemble just before baking.
• Don’t Overcook the Squash: You want it tender but still firm enough to hold the filling without collapsing.
• Add Cheese: If dietary restrictions allow, a sprinkle of crumbled feta or goat cheese on top takes this dish to another level.

Recipe Variations and Serving Suggestions

• Spice it Up: Add a touch of cayenne or smoked paprika to the filling for a hint of heat.
• Make it Vegan: Skip the cheese garnish and double down on the herbs for fresh flavor. You can also finish with a drizzle of maple syrup for an extra pop of sweetness.
• Side Pairings: Serve with a crisp green salad or roasted veggies like brussels sprouts or carrots. This dish is also stunning as part of a holiday spread.

FAQs

How do I store leftovers?

Store stuffed squash halves in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I freeze this recipe?

Yes! Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What if I don’t have cranberries?

No worries! Raisins, dried cherries, or chopped dried apricots are excellent substitutes.

Stuffed Acorn Squash with Wild Rice and Cranberries

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Serves: 4

Ingredients:

• 2 medium acorn squash
• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 small shallot, minced
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans
• 2 tbsp fresh parsley or sage, finely chopped
• Olive oil, for brushing and sautéing
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Halve and seed the squash. Brush with olive oil, season with salt and pepper, and roast cut-side down for 25-30 minutes.
2. Cook wild rice according to package instructions, substituting vegetable broth for water.
3. Heat oil in a skillet over medium heat. Sauté shallots until softened, then add cranberries, pecans, wild rice, and herbs. Stir to combine; season with salt and pepper.
4. Stuff roasted squash halves with wild rice mixture. Bake cut-side up for another 10-15 minutes. Serve warm.

If you try this recipe, I’d love to hear how it turned out! Share your creations by leaving a comment below or tagging me on social media with #TheKitchensAid. Let’s spread the cozy vibes one stuffed squash at a time!