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Cozy Stuffed Acorn Squash with Wild Rice

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A comforting weeknight dinner featuring roasted acorn squash halves filled with a savory mixture of wild rice, brown butter, sage, cranberries, and pecans. This dish balances earthy, nutty, and sweet flavors for a satisfying meal.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup dry wild rice blend (rinsed)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage leaves, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 1 1/2 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut acorn squash in half from stem to bottom. Scoop out seeds and stringy pulp with a spoon.
  3. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet.
  4. Roast squash for 25-30 minutes until tender when pierced with a fork. Remove from oven and flip cut-side up. Reduce oven temperature to 375°F (190°C).
  5. While squash roasts, combine wild rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until liquid is absorbed. Fluff with a fork.
  6. In a large skillet, melt 1 tablespoon butter over medium heat. Sauté onions and carrots for 5-7 minutes until softened. Add garlic and cook for 1 minute.
  7. In a small saucepan, melt remaining 2 tablespoons butter over medium heat until golden brown and nutty. Pour over the sautéed vegetables.
  8. In a large bowl, combine cooked wild rice, vegetable mixture, cranberries, pecans, and sage. Season with salt, pepper, and nutmeg. Taste and adjust.
  9. Spoon the filling generously into the roasted squash halves.
  10. Place stuffed squash back in the oven, cut-side up, and bake for 15-20 minutes until filling is heated through and top is golden.
  11. Let cool for 5 minutes before serving. Garnish with extra sage if desired.

Notes

For best results, roast the squash cut-side down first to steam it tender. Brown the butter carefully as it burns quickly. If squash halves wobble, cut a small slice off the bottom to create a flat surface. Leftovers keep well in the fridge for up to 4 days.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, vegetarian dinner, fall recipes, healthy comfort food, gluten-free, meal prep

Find it online: https://miratable.com/cozy-stuffed-acorn-squash-5-best-easy-dinner-ideas/