Easy Stuffed Acorn Squash (Printable Version)

Roasted acorn squash filled with wild rice, pecans, and cranberries. Warm, festive, and vegetarian.

# What You’ll Need:

→ Squash & Filling

01 - 2 medium acorn squash, halved and seeded
02 - 2 cups cooked wild rice
03 - 1/4 cup dried cranberries
04 - 1/4 cup chopped pecans
05 - 1/3 cup vegetable broth
06 - 1 teaspoon dried sage
07 - Salt and freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Preheat oven to 400°F (204°C). Place acorn squash halves cut-side down on a baking sheet and roast for 30 to 35 minutes until flesh is tender.
02 - While the squash roasts, combine cooked wild rice, dried cranberries, chopped pecans, vegetable broth, dried sage, salt, and pepper in a large mixing bowl.
03 - Remove squash from oven and carefully flip each half cut-side up. Spoon the rice mixture evenly into each squash cavity.
04 - Return filled squash to oven and bake for an additional 10 to 15 minutes, until heated through and lightly crisp on top.

# Additional Tips::

01 -
  • Uses wholesome pantry ingredients for simple prep
  • Naturally vegetarian and gluten free for inclusive menus
  • Delivers beautiful holiday table presentation
  • Ready in just about one hour
  • Leftovers taste even better the next day
02 -
  • Rich in fiber and nourishing plant protein
  • Festive centerpiece for vegetarian guests
  • Naturally gluten free option for safe holiday sharing
03 -
  • Spoon out just enough flesh from the roasted squash before stuffing if you want extra room for filling
  • Toast the pecans in a dry skillet for two to three minutes before adding to boost the nutty fragrance
  • Use a small sharp knife and scoop the seeds with a sturdy metal spoon for quicker prep and less mess
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