Go Back

Roasted Acorn Squash Halves Stuffed with Wild Rice and Cranberries

Roasted acorn squash halves stuffed with wild rice and cranberries pair fork-tender squash with a savory rice filling, tart cranberries, and crunchy pecans. Roast the squash while the rice simmers, then bake the filled halves until hot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 22 minutes
Standing and resting 10 minutes
Total Time 1 hour 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

The squash
  • 2 acorn squash medium (about 1 1/2 pounds each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
The wild rice filling
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery finely chopped
  • 2 cloves garlic minced
  • 1 cup wild rice uncooked, rinsed and drained
  • 3 cups low-sodium vegetable broth
  • 0.5 cup dried cranberries
  • 0.5 cup pecans chopped

Equipment

  • 1 rimmed baking sheet
  • 1 3-quart saucepan

Method
 

Roast the squash
  1. Heat the oven to 400°F.
  2. Brush the cut sides of the squash with the olive oil and season with the kosher salt and black pepper.
  3. Set the squash cut-side down on a rimmed baking sheet and roast for 30 to 40 minutes, until the flesh is fork-tender.
Make the filling and stuff the squash
  1. While the squash roasts, melt the butter in a 3-quart saucepan over medium heat.
  2. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the wild rice and vegetable broth and bring to a boil.
  5. Cover, reduce the heat to low, and simmer for 45 to 60 minutes, until most of the grains have split and are tender.
  6. Drain any excess liquid from the rice.
  7. Stir the dried cranberries into the hot rice, cover, and let stand for 5 minutes to soften them.
  8. Fold in the pecans.
  9. Turn the roasted squash cut-side up and divide the rice filling among the halves.
  10. Return the baking sheet to the oven and bake for 10 to 15 minutes, until the filling is hot.
  11. Let the squash rest for 5 minutes before serving.

Notes

For the best texture, drain any excess liquid from the rice before adding the cranberries. Refrigerate leftovers for up to 4 days; freeze leftovers for up to 2 months, though the squash may soften after thawing. For a nut-free version, omit the pecans.