Print

Wild Rice Stuffed Acorn Squash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Wild Rice Stuffed Acorn Squash is a delightful autumn dish that combines the earthy flavors of wild rice with the natural sweetness of roasted acorn squash. This visually appealing recipe features a savory filling of nuts, cranberries, and fresh herbs, making it a perfect centerpiece for any festive gathering or cozy dinner. Easy to prepare and full of flavor, this stuffed squash will warm your heart and impress your guests.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup uncooked wild rice
  • 2 cups low-sodium vegetable broth
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup dried cranberries
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (divided)
  • 1 tbsp fresh sage (or 1 tsp dried sage)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and lightly coat a baking dish with nonstick spray.
  2. Halve each acorn squash lengthwise and scoop out seeds. Place cut side up in the baking dish, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
  3. In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to simmer for about 45 minutes until tender.
  4. While rice cooks, heat remaining olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant (about 3 minutes). Add chopped nuts and cranberries; cook for an additional minute.
  5. Once rice is cooked, combine it with the sautéed mixture in a large bowl. Stir in fresh sage.
  6. Spoon the filling into each acorn squash half until overflowing. Cover with foil and bake for about 30 minutes until heated through.

Nutrition

Find it online: https://lifestyleandrecipes.com/delightful-wild-rice-stuffed-acorn-squash-recipe/