Save This cozy stuffed acorn squash recipe brings together the comforting flavors of sweet roasted squash and a savory wild rice stuffing swirled with tart cranberries and buttery pecans. It makes a festive main dish for vegetarians or a colorful autumn side to impress at any gathering. There’s something special about that golden baked squash filled to the brim that makes the dinner table feel extra inviting.
I first made this dish for a Thanksgiving when I wanted something hearty but meat free. It turned out so well the family now asks for it every season. The sweet tart pop from cranberries always gets compliments.
Ingredients
- Acorn squash: gives a lovely sweet canvas plus beautiful presentation. Choose squashes that feel heavy for their size with firm skin free of soft spots for best results.
- Wild rice: brings nutty chewy texture that soaks up all the flavors. Look for a blend labeled wild rice or use a pure wild rice if you want a stronger earthiness.
- Dried cranberries: add pops of bright color and sweet tart contrast. Look for plump berries with no added sugar for a natural taste.
- Chopped pecans: provide tasty crunch and buttery richness. Pick whole nuts and chop them yourself for fresher flavor.
- Vegetable broth: moistens the stuffing and helps meld flavors. Choose a rich homemade or low sodium box variety for best taste.
- Dried sage: gives earthy herbal balance. Rub between your fingers before adding to release its oils.
- Salt and pepper: are essential for drawing out all the flavors. Use kosher salt and freshly cracked pepper for bright seasoning.
Instructions
- Prepare and Roast Squash:
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Take two acorn squash and carefully cut them in half from stem to tip. Scoop out all the seeds with a sturdy spoon so the cavity is clean. Line a baking sheet with parchment or foil for easier cleanup. Place squash halves cut side down on the sheet. Slide into the oven and roast for 30 to 35 minutes until the flesh is tender and easily pierced with a fork. Roasting cut side down helps the squash steam and caramelize at the same time.
- Mix the Stuffing:
- While the squash bakes start on the filling. In a large bowl combine two cups cooked wild rice with one fourth cup dried cranberries and one fourth cup chopped pecans. Pour in one third cup vegetable broth and add one teaspoon dried sage along with generous pinches of salt and pepper. Give everything a good toss so it is evenly moistened and nicely mixed.
- Fill and Bake Again:
- Once the squash is roasted and cool enough to handle use tongs to flip each half right side up. Spoon the rice mixture into each squash cavity making sure you fill evenly and mound the mixture for a pretty look.
- Bake Until Golden:
- Return the filled squash to the oven. Bake for another 10 to 15 minutes until the tops of the stuffing are golden and a little crisp in spots. This finishes cooking the flavors together and gives the filling a delicious texture contrast.
Save My favorite ingredient in this dish is the wild rice. Its earthy depth ties everything together and brings back memories of the first autumn when my kids helped stir the rice. Now they beg to sneak the extra stuffing by the spoonful.
Storage Tips
Let filled squash halves cool completely then wrap each in foil or place in airtight containers. Refrigerated they will keep fresh for up to four days and reheat beautifully in the oven or microwave. For crispier stuffing texture reheat uncovered in a hot oven for five to eight minutes.
Ingredient Substitutions
You can swap the pecans for toasted pumpkin seeds to make this fully nut free. If fresh cranberries are on hand you can chop and add them for a burst of tartness or even mix in chopped dried apricots for a little twist. If you like more savory notes a handful of sautéed mushrooms fits right in.
Serving Suggestions
Serve the squash halves as a stunning main at Thanksgiving or Christmas with a crisp green salad on the side. For a weeknight meal scoop the stuffing and serve over wilted spinach or alongside roasted root vegetables.
Cultural and Historical Context
Stuffing vegetables like squash is a classic American harvest tradition that dates back to indigenous peoples who cultivated squash and wild rice for centuries. Acorn squash especially stands out for its edible bowl shape and sweet flavor which makes it perfect for this kind of festive stuffing.
Seasonal Adaptations
Choose local acorn squash when in season for best flavor and value. For late fall try mixing in finely diced apple to the stuffing for a sweet fresh contrast. Crumbled goat cheese or feta can be added just before serving if you want a creamy tang.
Save This stuffed acorn squash is sure to brighten any table and makes both a cozy weeknight and a memorable holiday meal. Enjoy the simple ingredients and satisfying flavors in every bite.
Recipe FAQs
- → How do I know when acorn squash is roasted enough?
The squash is ready when it’s fork-tender and easily pierced through the thickest part. The surface will appear slightly caramelized.
- → Can I prepare the filling ahead of time?
Yes, the rice, pecan, and cranberry mixture can be made a day in advance and refrigerated before stuffing the squash.
- → Is this dish suitable for a gluten-free diet?
Absolutely, as it uses wild rice and no gluten-containing ingredients. Be sure to confirm all packaged items are gluten-free.
- → How can I make this nut-free?
Omit pecans or replace them with toasted pumpkin or sunflower seeds to maintain texture and crunch.
- → What variations can I try?
Try adding chopped apples or crumbled goat cheese for extra flavor, or use brown rice instead of wild rice.