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Cozy Stuffed Acorn Squash with Wild Rice

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A comforting fall dinner featuring roasted acorn squash halves filled with a savory-sweet mixture of wild rice, toasted pecans, dried cranberries, and sage. This vegan and gluten-free dish is perfect for cozy weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • Olive oil (for roasting and sautéing)
  • Salt and pepper
  • 1 cup wild rice blend (wild rice and brown rice mix)
  • 2 cups low-sodium vegetable broth
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, toasted and chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Wash squash and cut in half lengthwise. Scoop out seeds and pulp. Brush cut sides with olive oil and season with salt and pepper.
  2. Place squash halves cut-side down on a rimmed baking sheet. Roast for 30-40 minutes until tender and edges are caramelized. Flip over to dry out slightly.
  3. While squash roasts, rinse wild rice. In a saucepan, combine rice and vegetable broth with a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until tender. Fluff with a fork.
  4. In a skillet, heat olive oil over medium heat. Sauté diced onion until translucent. Add garlic and sage, cooking for 1 minute until fragrant.
  5. In a large bowl, combine cooked wild rice, sautéed onion mixture, cranberries, and pecans. Drizzle with maple syrup and mix well. Adjust seasoning.
  6. Spoon the rice mixture generously into the roasted squash halves. Return to oven cut-side up for 10 minutes to meld flavors.
  7. Serve warm, garnished with fresh sage or extra olive oil.

Notes

If struggling to cut raw squash, microwave for 1-2 minutes to soften the skin. Toast pecans in a dry pan for 3-4 minutes for better flavor. Ensure wild rice is fully cooked; if chewy, add a splash of water and let sit covered for 5 minutes. Leftovers store in the fridge for up to 4 days or can be frozen for 3 months.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, fall recipes, vegan dinner, gluten-free, comfort food, healthy dinner, autumn meals

Find it online: https://blingbite.com/cozy-stuffed-acorn-squash-with-wild-rice-easy-fall-dinner/