Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans

This Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans is a stunning and wholesome fall-inspired dish that’s perfect for cozy dinners, festive gatherings, or a romantic meal for two. The roasted acorn squash becomes buttery and caramelized in the oven, while the filling — a medley of nutty wild rice, sweet cranberries, and crunchy pecans — brings warmth and texture to every bite. It’s hearty, naturally vegetarian, and filled with seasonal flavor.

Why You’ll Love This Stuffed Acorn Squash
🍁 Perfect Fall Flavors: A comforting blend of sweet, savory, and nutty ingredients.
🌿 Nutrient-Rich: Packed with whole grains, fiber, and plant-based protein.
🧑‍🍳 Make-Ahead Friendly: Great for prepping ahead for easy entertaining.
🌰 Beautiful Presentation: A show-stopping main or side that looks as good as it tastes.

Ingredients You’ll Need

For the Roasted Squash

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Wild Rice Filling

• 1 cup cooked wild rice blend
• 1 tbsp olive oil or butter
• ½ onion, finely chopped
• 1 stalk celery, diced
• ¼ cup dried cranberries
• ¼ cup chopped pecans (toasted if preferred)
• 1 tsp fresh thyme or sage, chopped
• Salt and pepper, to taste
• Optional: drizzle of maple syrup for finishing

How to Make Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans

Step 1 – Roast the Squash:
Preheat oven to 400°F (200°C). Brush the cut sides of each acorn squash half with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast for 30–35 minutes, until fork-tender and lightly caramelized.

Step 2 – Prepare the Filling:
While the squash roasts, heat olive oil or butter in a skillet over medium heat. Add onion and celery and sauté until softened, about 5 minutes. Stir in cooked wild rice, cranberries, pecans, and herbs. Season with salt and pepper. For a touch of sweetness, drizzle with maple syrup before mixing.

Step 3 – Assemble:
Flip the roasted squash halves cut side up. Spoon the warm wild rice mixture evenly into each half, pressing gently to pack the filling.

Step 4 – Bake Again (Optional):
For extra flavor, return the filled squashes to the oven for 10 minutes to allow everything to warm through and the flavors to meld.

Step 5 – Serve:
Garnish with fresh thyme or a light drizzle of olive oil or maple syrup before serving.

Tips for the Best Stuffed Acorn Squash

🌰 Toast the pecans before adding — it enhances their rich, nutty flavor.
🍁 Use leftover rice — a great way to repurpose cooked grains.
🌿 Add greens — a handful of spinach or kale makes the filling extra hearty.
🧈 For extra richness — mix in a tablespoon of goat cheese or feta.

What to Serve With It

This Stuffed Acorn Squash pairs beautifully with:

• Maple-glazed Brussels sprouts
• Roasted root vegetables
• Butternut squash soup
• A crisp apple salad

FAQs

Can I make this ahead of time?
Yes! You can roast the squash and prepare the filling a day ahead. Assemble just before baking to serve warm.

Can I make this vegan?
Absolutely — just use olive oil instead of butter and skip the cheese add-ins.

What if I don’t have wild rice?
You can substitute quinoa, brown rice, or farro for a similar texture and flavor.

Conclusion

This Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans is everything you love about fall in one dish — sweet, savory, and beautifully aromatic. It’s a perfect balance of texture and flavor, making it ideal for weeknight dinners, holiday sides, or an impressive vegetarian main course. Every bite tastes like autumn comfort! 🍂🥄✨