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