Stuffed Acorn Squash With Wild Rice – Cozy, Hearty, and Satisfying

A roasted acorn squash filled with wild rice is the kind of meal that feels special without being fussy. It’s colorful on the plate, smells amazing, and checks all the boxes for comfort food. The squash gets tender and caramelized, while the wild rice adds an earthy bite that’s cozy but not heavy.

Add a few herbs, nuts, and dried fruit, and you’ve got a complete dinner that tastes like fall. It’s simple enough for a weeknight and polished enough for a dinner party.

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Stuffed Acorn Squash With Wild Rice - Cozy, Hearty, and Satisfying

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• 1 cup wild rice (or wild rice blend), rinsed
• 2 1/4 cups vegetable broth (or water), plus more as needed
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 celery rib, finely chopped
• 1 small carrot, finely chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
• 1/4 teaspoon ground cinnamon (optional but lovely)
• 1/3 cup dried cranberries or chopped dried cherries
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice or apple cider vinegar
• Optional for richness: 1 tablespoon butter or vegan butter
• Optional garnish: crumbled feta or goat cheese, or a drizzle of maple syrup

Method

 

1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
2. Prep the squash: Slice each acorn squash in half from stem to tip. Scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Place cut side down on the baking sheet.
3. Roast the squash: Bake for 30–40 minutes, until the flesh is fork-tender and lightly caramelized at the edges. Timing varies by size; check at 30 minutes.
4. Cook the rice: While the squash roasts, bring the vegetable broth to a boil in a medium pot. Add the rinsed wild rice, reduce to a simmer, cover, and cook for 40–45 minutes, or until the grains split and are tender with a slight chew. If liquid remains, drain; if dry, splash in a tablespoon or two of water near the end.
5. Sauté aromatics: In a large skillet, warm the remaining 1 tablespoon olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook 6–8 minutes, stirring, until softened and translucent. Stir in garlic for 30 seconds until fragrant.
6. Season the base: Add thyme, sage, black pepper, and cinnamon (if using). Cook 1 minute to bloom the spices.
7. Combine the filling: Fold the cooked wild rice into the skillet. Stir in dried cranberries, toasted nuts, parsley, lemon juice, and butter if using. Taste and adjust with salt, acid, and herbs until it pops.
8. Stuff and bake briefly: Flip the roasted squash halves cut side up. Season the interiors with a pinch of salt. Spoon the rice mixture into each cavity, mounding slightly. Return to the oven for 8–10 minutes to warm through and meld flavors.
9. Finish and serve: Top with crumbled feta or goat cheese if you like, or a light drizzle of maple syrup for contrast. Serve hot.

What Makes This Special

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This recipe brings together sweet, roasted squash and nutty wild rice for a pleasing mix of textures. It’s naturally vegetarian and easy to make vegan or gluten-free with simple swaps.

The filling balances savory aromatics with small pops of sweetness from dried fruit. Best of all, you can prep most of it ahead and assemble when you’re ready to bake. It’s crowd-friendly, adaptable, and looks impressive with very little effort.

Ingredients

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• 1 cup wild rice (or wild rice blend), rinsed
• 2 1/4 cups vegetable broth (or water), plus more as needed
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 celery rib, finely chopped
• 1 small carrot, finely chopped
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
• 1/4 teaspoon ground cinnamon (optional but lovely)
• 1/3 cup dried cranberries or chopped dried cherries
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice or apple cider vinegar
• Optional for richness: 1 tablespoon butter or vegan butter
• Optional garnish: crumbled feta or goat cheese, or a drizzle of maple syrup

Instructions

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1. Heat the oven: Preheat to 400°F (200°C).

   Line a baking sheet with parchment for easy cleanup.

2. Prep the squash: Slice each acorn squash in half from stem to tip. Scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.

   Place cut side down on the baking sheet.

3. Roast the squash: Bake for 30–40 minutes, until the flesh is fork-tender and lightly caramelized at the edges. Timing varies by size; check at 30 minutes.
4. Cook the rice: While the squash roasts, bring the vegetable broth to a boil in a medium pot. Add the rinsed wild rice, reduce to a simmer, cover, and cook for 40–45 minutes, or until the grains split and are tender with a slight chew.

   If liquid remains, drain; if dry, splash in a tablespoon or two of water near the end.

5. Sauté aromatics: In a large skillet, warm the remaining 1 tablespoon olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook 6–8 minutes, stirring, until softened and translucent.

   Stir in garlic for 30 seconds until fragrant.

6. Season the base: Add thyme, sage, black pepper, and cinnamon (if using). Cook 1 minute to bloom the spices.
7. Combine the filling: Fold the cooked wild rice into the skillet. Stir in dried cranberries, toasted nuts, parsley, lemon juice, and butter if using.

   Taste and adjust with salt, acid, and herbs until it pops.

8. Stuff and bake briefly: Flip the roasted squash halves cut side up. Season the interiors with a pinch of salt. Spoon the rice mixture into each cavity, mounding slightly.

   Return to the oven for 8–10 minutes to warm through and meld flavors.

9. Finish and serve: Top with crumbled feta or goat cheese if you like, or a light drizzle of maple syrup for contrast. Serve hot.

Storage Instructions

• Refrigerate: Store stuffed squash in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 15–20 minutes, or microwave in short bursts.
• Freeze: Cool completely, wrap each half tightly, and freeze up to 2 months.

  Thaw in the fridge overnight, then reheat in the oven for best texture.

• Make-ahead: Cook the rice filling up to 3 days ahead and roast the squash a day ahead. Assemble and do the final bake right before serving.

Benefits of This Recipe

• Balanced and satisfying: Wild rice offers protein and fiber, while squash adds vitamins A and C, plus natural sweetness.
• Plant-forward: Easy to keep vegetarian or vegan without sacrificing flavor.
• Great for hosting: The halves are pre-portioned and look elegant on a platter.
• Flexible pantry meal: Works with dried fruit, nuts, and herbs you likely already have.
• Meal prep friendly: Components hold well and reheat beautifully.

Pitfalls to Watch Out For

• Undercooked squash: If it’s not tender, the dish feels flat. Roast until a fork slides in easily near the rim.
• Bland filling: Wild rice needs assertive seasoning.

  Taste and adjust with salt, pepper, and a splash of acid.

• Watery rice: Drain excess liquid after cooking so the filling isn’t soggy.
• Skipping the reheat bake: The final 8–10 minutes in the oven helps the flavors marry and warms everything through.
• Overcrowding the pan: When sautéing vegetables, give them space so they soften instead of steam.

Variations You Can Try

• Mushroom umami: Sauté 8 ounces of chopped cremini or shiitake with the onions. Add a splash of soy sauce or tamari.
• Sausage boost: Brown 8 ounces of Italian sausage (pork, chicken, or plant-based) and fold into the rice.
• Apple and sage: Add 1 chopped apple to the skillet with the vegetables for a sweet-savory twist.
• Cheesy finish: Stir 1/2 cup grated Parmesan into the filling or top with shredded Gruyère before the final bake.
• Herb swap: Use rosemary and oregano instead of thyme and sage for a different profile.
• Nut-free: Skip nuts and add roasted pumpkin seeds or sunflower seeds for crunch.
• Grain swap: Try farro, brown rice, or quinoa if you don’t have wild rice. Adjust cooking liquid and time accordingly.
• Heat lovers: Add red pepper flakes or a pinch of cayenne for gentle warmth.

FAQ

Do I need to peel the acorn squash?

No.

The skin softens as it roasts and helps the squash hold its shape. You eat the flesh and leave the skin on the plate.

Can I cook the wild rice in a rice cooker?

Yes. Use the same liquid ratio and follow your machine’s brown or mixed-grain setting.

Check for doneness and drain if needed.

How do I toast the nuts?

Spread them on a small baking sheet and toast at 350°F (175°C) for 6–8 minutes, or cook in a dry skillet over medium heat until fragrant. Watch closely; they can burn quickly.

What if my squash halves tip over?

Slice a thin sliver off the rounded bottom to create a flat base, or nestle the halves into a ring of foil to keep them steady.

Can I make this vegan?

Absolutely. Use vegetable broth, olive oil, and skip the cheese and butter, or use vegan alternatives.

The dish will still be rich and flavorful.

How can I add more protein?

Mix in cooked lentils, chickpeas, or crumbled sausage (meat or plant-based). Toasted pepitas also add protein and crunch.

What can I use instead of dried cranberries?

Raisins, chopped dried apricots, or dates work well. Adjust the amount to taste and balance with extra lemon juice if needed.

Why is my wild rice taking so long?

Wild rice can vary by brand and age.

Keep simmering gently and add a splash more liquid if dry. It’s done when the grains split and are pleasantly chewy.

In Conclusion

Stuffed acorn squash with wild rice is a cozy, colorful meal that feels both homey and special. The roasted squash, hearty grains, and bright pops of herbs and fruit hit all the right notes.

It’s easy to customize, simple to prep ahead, and beautiful on the table. Whether you’re cooking for a quiet night in or a small gathering, this dish delivers comfort and style without the stress.