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Healthy Stuffed Acorn Squash with Wild Rice & Cranberries

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Tender roasted acorn squash halves filled with a savory-sweet mixture of wild rice, dried cranberries, toasted pecans, and warm autumn spices. A naturally vegan and gluten-free dish that’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 3 cups water or vegetable broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ⅓ cup dried cranberries (unsweetened or reduced sugar)
  • ⅓ cup pecans, toasted and roughly chopped
  • 2 tablespoons pure maple syrup, divided
  • 1 tablespoon orange juice (fresh squeezed preferred)
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine rice with 3 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender and grains have split. Drain any excess liquid and set aside.
  3. While rice cooks, carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil and season with salt and pepper. Place squash halves cut-side down on prepared baking sheet.
  4. Roast squash for 30-35 minutes until fork-tender and edges are caramelized.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and celery; sauté 5-6 minutes until softened. Add minced garlic, dried sage, dried thyme, and cinnamon; cook 1 minute until fragrant.
  6. Remove skillet from heat. Stir in cooked wild rice, dried cranberries, toasted pecans, 1 tablespoon maple syrup, and orange juice. Season with salt and pepper to taste.
  7. Remove roasted squash from oven. Carefully flip each half over using tongs. Brush cut sides with remaining 1 tablespoon maple syrup. Divide filling evenly among the four squash halves, mounding slightly.
  8. Return baking sheet to oven and bake 10-15 minutes until filling is heated through and tops are slightly golden.
  9. Remove from oven and let rest 5 minutes. Sprinkle with fresh parsley if using. Serve warm.

Notes

Don’t overcook the squash; it should be tender but hold its shape. Toast pecans at 350°F for 5-7 minutes until fragrant. Season squash halves with salt and pepper before roasting. Filling can be made ahead and stored in the fridge for up to 2 days. Use a rimmed baking sheet to catch juices. Let squash rest 5 minutes before serving.

Nutrition

Keywords: stuffed acorn squash, wild rice, cranberries, vegan, gluten-free, fall recipe, healthy dinner

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