Stuffed Acorn Squash with Wild Rice: Cozy Flavor Bombs

You want a weeknight dinner that tastes like a holiday and looks straight-off-a-magazine? This is it. These golden acorn squash boats pack toasted wild rice, tart cranberries, and savory herbs—like comfort food got a glow-up.

It’s hearty but not heavy, wholesome without screaming “health food,” and ridiculously photogenic. Bonus: it reheats like a dream, impresses guests, and won’t chain you to the stove.

The Magic in This Recipe

This dish nails the trifecta: flavor, texture, and balance. Sweet, caramelized acorn squash meets nutty wild rice, aromatic onions, earthy mushrooms, and a hit of brightness from citrus and herbs.

You’ll get crunch from toasted pecans, chew from dried cranberries, and richness from a touch of butter or olive oil—aka every bite is a little symphony.

It’s flexible too: make it vegan, switch up nuts, or slip in sausage if you’re feeling extra.

Stuffed Acorn Squash with Wild Rice: Cozy Flavor Bombs

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

420

kcal

Ingredients

• 2 medium acorn squash, halved lengthwise, seeds removed

• 2 tablespoons olive oil, divided (plus more for brushing)

• Salt and black pepper, to taste

• 3/4 cup wild rice blend (or 100% wild rice), rinsed

• 2 cups low-sodium vegetable broth (or chicken broth)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 6 ounces cremini mushrooms, finely chopped

• 1 rib celery, finely diced

• 1/3 cup dried cranberries (unsweetened if you can find them)

• 1/3 cup chopped pecans, toasted

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 tablespoon butter (or vegan butter), optional for richness

• Zest of 1 orange and 1 tablespoon orange juice

• 2 tablespoons grated Parmesan (optional; skip for dairy-free)

Step-by-Step Instructions

• Heat the oven: Set to 400ºF (205ºC). Line a baking sheet with parchment for easy cleanup. Your future self will thank you.
• Prep the squash: Halve the acorn squash top to bottom. Scoop out seeds and stringy bits. Brush cut sides with 1 tablespoon olive oil, then sprinkle with salt and pepper.
• Roast to caramelize: Place squash cut-side down and roast 30–40 minutes until tender and lightly browned on the edges. If a fork slides in easily, you’re golden.
• Cook the rice: While squash roasts, bring broth to a boil. Add wild rice, reduce to a simmer, cover, and cook 35–45 minutes until tender and chewy. Drain any excess liquid.
• Sauté the aromatics: Heat remaining olive oil in a skillet over medium. Add onion and celery; cook 4–5 minutes until translucent. Stir in mushrooms; cook 5 minutes until their moisture evaporates. Add garlic; cook 30 seconds until fragrant.
• Spice it right: Stir in thyme, cinnamon, and nutmeg. Season with salt and pepper. No bland bites allowed.
• Build the filling: In a bowl, combine cooked wild rice, sautéed veg, cranberries, pecans, parsley, orange zest/juice, and butter (if using). Fold gently. Taste and adjust salt, pepper, and citrus.
• Stuff and finish: Flip roasted squash cut-side up. If the cavity is small, scoop a spoonful of squash flesh and mix it into the filling—chef’s treat. Pile in the filling, mounding slightly.
• Optional cheese melt: Sprinkle with Parmesan and return to the oven for 5–8 minutes to warm through and lightly toast the top.
• Serve: Garnish with extra parsley and a crack of pepper. Add a drizzle of good olive oil if you’re feeling fancy. Done.

Storing & Reheating Tips

• Fridge: Cool completely, then store stuffed halves in an airtight container for up to 4 days.
• Freezer: Wrap each half tightly and freeze up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Oven at 350°F for 15–20 minutes (covered with foil), or microwave 2–3 minutes in bursts.
  

  A splash of broth before reheating keeps it moist, FYI.

Nutritional Perks

• High fiber: Wild rice and squash keep you full and support digestion.
• Micronutrient-rich:</-strong> Squash brings vitamin A and potassium; mushrooms add B vitamins and selenium.
• Heart-healthy fats: Olive oil and pecans deliver monounsaturated fats and antioxidants.
• Moderate protein: Wild rice offers plant-based protein; add chickpeas or sausage if you want more.
• Lower sugar:</-strong> Natural sweetness from squash and cranberries means no syrupy glaze needed.

Nutrition Stats

Per serving (1 stuffed half, about 420 calories): 12g fat, 67g carbs, 8g fiber, 9g protein, ~560mg sodium (varies with broth and added salt).

Add 25–30 calories if you include Parmesan; subtract ~40 if you skip butter. Numbers are estimates—don’t @ me with your lab results.

Mistakes That Ruin the Recipe

• Undercooking the squash:</-strong> Hard squash equals sad dinner.
  

  Roast until fully tender.

• Watery rice: If the rice is soupy, the filling turns mushy. Drain excess liquid.
• Skipping the aromatics: Onion, garlic, and herbs are non-negotiable for depth.
• Forgetting acid: The orange zest/juice brightens everything. Lemon works in a pinch.
• Overstuffing with raw veg: Uncooked mushrooms or celery will leach water.
  

  Sauté first.

• Salt shy: Season at every stage. Balanced salt = big flavor, IMO.

Other Versions to Try

• Sausage + Apple: Brown 8 oz Italian sausage; add diced apple. Skip Parmesan if dairy-free.
• Vegan Power: Add 1 cup cooked chickpeas and swap butter/cheese for extra olive oil and nutritional yeast.
• Mediterranean: Stir in chopped sun-dried tomatoes, olives, and feta; finish with oregano and lemon.
• Southwest: Mix in black beans, corn, cumin, smoked paprika, and cilantro; top with avocado.
• Nut-free: Replace pecans with toasted pumpkin seeds for crunch.

FAQ

Can I use butternut squash instead?

Yes, butternut works.

Slice into thick rings and scoop seeds, or halve lengthwise. Adjust roasting time; it cooks slightly faster than acorn.

Do I have to use wild rice?

Nope. Brown rice, farro, or quinoa all play nice.

Just keep the texture chewy and avoid anything too soft or sticky.

How do I make it ahead?

Roast squash and cook filling up to 2 days in advance. Stuff, cover, and refrigerate. Reheat at 350°F for 20 minutes, covered, then uncover for 5 minutes.

Is this gluten-free?

Yes, as written.

Double-check broth, cranberries, and any add-ins for hidden gluten just to be safe.

What proteins pair well?

Shredded rotisserie chicken, turkey, or crumbled sausage fold in easily. For plant-based, try lentils, chickpeas, or a handful of toasted walnuts for extra heft.

How do I pick a good acorn squash?

Look for heavy squash with dull (not shiny) skin and a firm, dry stem. Dark green with a little orange spot is perfect.

Closing Notes

This Stuffed Acorn Squash with Wild Rice is that rare dish that’s equal parts comfort and class.

It’s simple enough for Tuesday but fancy enough for company, and it flexes to whatever’s in your pantry.

Keep the method, play with the mix-ins, and make it yours. One bite and you’ll wonder why “sides” ever settled for being boring.