Roasted Acorn Squash Halves Stuffed with Wild Rice and Cranberries
The cut sides of the squash turn glossy as they roast, and the edges pick up a little color where they meet the pan. Once the flesh gives easily to…
Tip: save now, cook later.The cut sides of the squash turn glossy as they roast, and the edges pick up a little color where they meet the pan. Once the flesh gives easily to a fork, each half becomes a tender little bowl for the rice. I make these roasted acorn squash halves when I want a substantial, meatless centerpiece that still feels cozy and complete.
Cooking the wild rice separately is what keeps the squash from spending too long in the oven. The rice gets time to turn tender in vegetable broth, while the squash roasts on its own schedule; a short final bake brings the two together without drying out the filling.
In every bite, you get earthy, chewy rice, a sweet-tart cranberry, and a pecan crunch against the mellow squash. The filling is generous without hiding the roasted squash, and the halves look lovely right on the baking sheet.
Kitchen Note
Keep the squash skin intact while it roasts. It supports the tender flesh as you fill and serve each half, so there’s no need to peel it.
Save these roasted acorn squash halves stuffed with wild rice and cranberries for a meatless centerpiece with tender squash, chewy rice, and pecan crunch.
Why the Squash and Wild Rice Need Separate Cooking Clocks
Acorn squash becomes tender on a much shorter schedule than whole wild rice. Trying to cook the rice inside the squash would leave you choosing between undercooked grains and squash that has stayed in the oven too long. Instead, each part gets the time it needs before they meet.
That separation also makes the final bake do one job: heat the filling through and bring everything together. The rice absorbs vegetable broth on the stovetop, where you can keep the simmer gentle and check the grains. Meanwhile, the squash roasts cut-side down and softens without the filling blocking its surface. Once both are ready, spoon the rice into the squash and return the pan to the oven for a brief finish. You get a filling that’s tender rather than crunchy, with squash that still holds its shape as you serve it.
What Gives This Filling Its Chewy, Sweet-Tart Balance
- Wild rice — Whole wild rice brings a pleasantly firm, chewy bite that stands up to the soft squash. Rinsing and draining it before cooking clears away surface debris. It’s the defining ingredient here, so another type of rice won’t give the same texture or follow the same cooking schedule.
- Acorn squash — Choose squash that feels heavy for its size and has firm, unblemished skin. The flesh turns soft and gently sweet in the oven, while the halves make their own serving bowls. There isn’t a close substitute in this particular setup; other squash shapes and sizes won’t roast or hold the filling in quite the same way.
- Dried cranberries and pecans — Dried cranberries bring concentrated tart sweetness, and their chewy texture contrasts with the rice. Pecans add a soft, buttery crunch; a fresh, crisp batch matters more than an expensive brand. If you want a less sweet filling, leave out the cranberries. For a nut-free version, omit the pecans and expect a softer, less crunchy bite.
- Vegetable broth and aromatics — Low-sodium vegetable broth seasons the rice as it cooks without making the filling taste overly salty. A dependable store-brand broth works well. Yellow onion, celery, and garlic build a savory base, while unsalted butter softens them and adds richness. For a dairy-free filling, use the recipe’s olive oil in place of the butter; the result will taste lighter and less buttery.
From Tender Squash to a Hot, Generously Filled Center
Roast the squash cut-side down
Heat the oven to 400°F. Brush the cut sides of the halved, seeded squash with olive oil, then season with kosher salt and black pepper. Set the halves cut-side down on a rimmed baking sheet so the cut flesh contacts the pan. Roast for 30 to 40 minutes, until a fork slides easily into the flesh; if it still feels firm, give it more time before filling.
Soften the onion, celery, and garlic
While the squash roasts, melt the butter in a 3-quart saucepan over medium heat. Stir in the finely chopped onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened. The vegetables should look tender, not browned or crisp. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Simmer the wild rice until tender
Stir the rinsed, drained wild rice into the softened vegetables, then add the vegetable broth and bring it to a boil. Cover the saucepan, reduce the heat to low, and let the rice simmer for 45 to 60 minutes. Check that most of the grains have split and that they’re tender when bitten; if there’s broth left in the pan, drain it before adding the fruit and nuts.
Soften the cranberries, then fill and finish
Stir the dried cranberries into the hot rice, cover, and let the mixture stand for 5 minutes so they soften. Fold in the chopped pecans, then turn the squash halves cut-side up and divide the filling among them. Return the baking sheet to the oven for 10 to 15 minutes, until the filling is hot. Let the stuffed halves rest for 5 minutes before serving.
How to Change the Filling Without Losing Its Balance
Make the filling dairy-free
Use olive oil instead of unsalted butter when softening the onion and celery. The vegetable broth keeps the filling meat-free, and the oil gives it a lighter, less rich finish than butter.
Leave out the cranberries for a more savory filling
Skip the dried cranberries and fold the pecans into the hot rice on their own. The filling loses its sweet-tart chew and tastes more deeply savory beside the squash.
Keep it nut-free
Leave out the pecans. The rice and cranberries still make a satisfying filling, though you’ll miss the toasted, crunchy contrast.
Storage and Reheating
- Refrigerator: Store leftover stuffed squash in an airtight container for 3 to 4 days. The rice will firm up as it chills, and the squash will soften slightly.
- Freezer: Freeze cooled halves individually wrapped and packed in an airtight container for up to 2 months. Thaw overnight in the refrigerator; the squash may be softer after freezing.
- Reheating: Warm a half in the oven until the filling is hot at the center, or microwave it in short intervals. Keep the rice covered while reheating so its exposed surface doesn’t dry out.
The Questions That Come Up Before You Fill the Squash
Roasted Acorn Squash Halves Stuffed with Wild Rice and Cranberries
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Brush the cut sides of the squash with the olive oil and season with the kosher salt and black pepper.
- Set the squash cut-side down on a rimmed baking sheet and roast for 30 to 40 minutes, until the flesh is fork-tender.
- While the squash roasts, melt the butter in a 3-quart saucepan over medium heat.
- Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for 30 seconds.
- Stir in the wild rice and vegetable broth and bring to a boil.
- Cover, reduce the heat to low, and simmer for 45 to 60 minutes, until most of the grains have split and are tender.
- Drain any excess liquid from the rice.
- Stir the dried cranberries into the hot rice, cover, and let stand for 5 minutes to soften them.
- Fold in the pecans.
- Turn the roasted squash cut-side up and divide the rice filling among the halves.
- Return the baking sheet to the oven and bake for 10 to 15 minutes, until the filling is hot.
- Let the squash rest for 5 minutes before serving.
