Jump to Recipe
Stuffed acorn squash with wild rice is a roasted vegetarian main built from squash halves filled with nutty wild rice, dried cranberries, toasted pecans, and a little feta. The squash roasts until the flesh is fork-tender and the edges caramelize, then gets packed with a filling that’s sweet, earthy, and a little chewy.
I make this every fall when acorn squash shows up at the market for a dollar apiece. It looks like a dinner party dish but it’s really just roasting and simmering, done mostly hands-off.
The wild rice takes about 45 minutes on the stove, which lines up almost exactly with how long the squash needs in the oven. Time them together and both finish around the same point.
This one holds up well for meal prep too. Roast the squash and cook the filling ahead, then bake the stuffed halves fresh when you’re ready to eat.
Why You’ll Love This Recipe
- Roasts and simmers mostly hands-off, no constant babysitting
- Filling and squash can be made 2 days ahead
- Naturally gluten free and easy to make dairy free
- Feels festive enough for a holiday table
Ingredient Notes
- Acorn squash: Pick halves that sit flat without wobbling so they roast evenly. No need to peel, the skin softens enough to eat.
- Wild rice: True wild rice takes about 45 minutes and has a chewier bite than a wild rice blend. A blend cooks faster, so check it around 25 to 30 minutes instead.
- Dried cranberries: Adds tartness against the sweet squash. Chopped dried apricots or golden raisins work as a swap.
- Pecans: Toast them in a dry skillet for 3 to 4 minutes first, it makes a real difference in flavor. Walnuts work as a substitute.
- Feta cheese: Optional, but it adds a salty tang. Leave it out or use a dairy-free feta-style crumble for a dairy-free version.
- Maple syrup: Used in the filling and as a finishing drizzle. Honey works too, though the flavor is milder.
- Fresh sage: Gives the filling an earthy, savory note. Fresh thyme or rosemary can stand in if that’s what you have.
- Vegetable broth: Check the label if you need this gluten free, some broths add wheat-based thickeners.
Roasted Stuffed Acorn Squash with Wild Rice and Pecans
Ingredients
Method
- Heat the oven to 200 C / 400 F and line a sheet pan (13 x 18 inch / 33 x 46 cm) with parchment. Halve the acorn squash and scoop out the seeds and stringy pulp with a spoon.
- Brush the cut sides with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place cut side down on the sheet pan.
- Roast for 35 to 40 minutes, until a fork slides easily into the thickest part of the flesh.
- While the squash roasts, rinse the wild rice under cold water. Combine with the vegetable broth in a 2-quart / 1.9 L saucepan, bring to a boil, then cover and simmer for 45 minutes, until the grains split open and are tender. Drain any extra liquid.
- Heat the remaining 1 tbsp olive oil in a 10-inch / 25 cm skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes until soft. Add the garlic and cook for 1 minute more, until fragrant.
- In a mixing bowl, combine the cooked wild rice, sauteed vegetables, dried cranberries, chopped pecans, sage, feta, maple syrup, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Stir to combine, the mixture should look moist but not wet.
- Flip the roasted squash halves cut side up on the sheet pan. Fill each half generously with the wild rice mixture, mounding it on top.
- Return to the oven and bake for 15 to 20 minutes, until the filling is hot through and the squash edges look caramelized.
- Drizzle with extra maple syrup and scatter fresh sage over top before serving.
Notes
- Choose squash halves that sit flat without wobbling for even roasting.
- Cook wild rice and roast squash at the same time to save 45 minutes.
- Don’t skip toasting the pecans, it makes a real difference in flavor.
- Filling should look moist, not wet, before it goes into the squash.
Tips for Success
- Roast squash cut side down first so it caramelizes and the flesh softens faster.
- Toast pecans in a dry skillet for 3 to 4 minutes before adding them to the filling.
- Rinse wild rice under cold water before cooking to remove excess starch and grit.
- Scoop out all the seeds and stringy pulp so the filling has room to sit.
- Check squash for doneness with a fork at the thickest part before pulling it from the oven.
Variations
- Add cooked crumbled sausage or chorizo to the wild rice filling for a heartier, non-vegetarian version.
- Swap dried cranberries for chopped dried apricots or raisins for a different kind of sweetness.
- Top with a drizzle of balsamic glaze instead of maple syrup for a sharper, tangier finish.
Storage and Reheating
Stuffed acorn squash with wild rice keeps well in the fridge for 3 to 4 days in an airtight container. The squash softens a bit more as it sits, but the filling holds its texture fine.
Reheat in the oven at 350F/175C for 15 to 20 minutes, covered loosely with foil, until the filling is hot through. A microwave works in a pinch, 2 to 3 minutes on high, though the squash edges won’t re-crisp.
Freeze fully assembled stuffed squash halves for up to 2 months, wrapped tightly in foil. Thaw overnight in the fridge before reheating in the oven.
Serving Suggestions
Stuffed acorn squash with wild rice works as a main on its own, especially with a roasted grape and walnut salad on the side.
For a bigger spread, add roasted Brussels sprouts or garlicky sauteed greens. A warm lentil and spinach soup rounds out the meal on a cold night.
Leftover filling is good stirred into a bowl with extra greens for lunch the next day, or spooned over roasted chicken.
FAQ
Why is my acorn squash still hard after roasting?
Probably roasted at too low a temperature or pulled from the oven too early. Roast cut side down at 400F/200C for 35 to 40 minutes, checking that a fork slides easily into the thickest part of the flesh. Larger squash halves may need closer to 45 minutes, so test before moving on to stuffing.
Can I use brown rice instead of wild rice in this stuffing?
Yes, brown rice works as a swap, though the texture and flavor change a bit. Wild rice has a chewier bite and nuttier taste, and both take about 45 minutes to cook through. Keep the same broth ratio of 2 cups liquid to 3/4 cup rice, and start checking doneness around 40 minutes since brown rice can finish faster.
Can I make stuffed acorn squash with wild rice ahead of time?
Yes, this recipe holds up well for make-ahead meals. Roast the squash and cook the wild rice filling up to 2 days ahead, then store them separately in the fridge. Assemble the stuffed squash and bake at 400F/200C for 20 to 25 minutes right before serving so the filling heats through and the edges caramelize again.
What goes well with stuffed acorn squash and wild rice?
A simple green salad with lemon vinaigrette or roasted Brussels sprouts both work well, since they cut through the sweetness of the squash and maple syrup. For a bigger meal, add walnut crusted baked chicken or a bowl of lentil soup on the side. Crusty bread is good for scooping up extra wild rice filling.
Is stuffed acorn squash with wild rice gluten free?
Yes, this recipe is gluten free as written, since wild rice, acorn squash, pecans, and dried cranberries don’t contain gluten. Double check your vegetable broth label though, since some brands add wheat-based thickeners. Skip the feta or swap in a dairy-free crumble if you also need the dish dairy free.
Do I need to peel acorn squash before stuffing it?
No, don’t peel it. Acorn squash skin turns tender enough to eat once roasted at 400F/200C for 35 to 40 minutes, and it holds the wild rice filling in place. Leaving the skin on also keeps the squash from collapsing once it’s stuffed and baked a second time.
