Irresistible Stuffed A Corn Squash with Wild Rice in 5 Easy Steps

Oh, you’re going to love this one! Stuffed acorn squash with wild rice and cranberries is my go-to dish when I want something that feels fancy but is secretly so easy to make. I first discovered this recipe during a cozy fall evening when I was craving something hearty yet wholesome—and wow, did it deliver! The natural sweetness of the roasted squash pairs so perfectly with the nutty wild rice and tart cranberries. It’s become a staple in my kitchen, especially when I need a showstopping vegetarian main that even meat-lovers can’t resist. Trust me, once you try it, you’ll understand why this dish is always on my holiday table and weeknight rotation alike.

Why You’ll Love This Stuffed Acorn Squash Recipe

Let me tell you why this dish is going to become your new favorite:

• Nutritious & filling: Packed with fiber, vitamins, and plant-based goodness—it’s a meal that keeps you satisfied without weighing you down.
• Easy as pie (but healthier!): Just roast, mix, stuff, and bake. Even on busy nights, it comes together in a flash.
• Fall flavors in every bite: The combo of sweet squash, earthy rice, and tart cranberries tastes like autumn on a plate.
• Customizable: Swap ingredients based on what’s in your pantry—it’s forgiving and always delicious.

Seriously, what’s not to love? Even my picky nephew asks for seconds!

Ingredients for Stuffed Acorn Squash with Wild Rice and Cranberries

Here’s everything you’ll need to make this cozy dish sing – and trust me, quality ingredients make all the difference!

• 2 medium acorn squash – halved lengthwise and seeded (don’t toss those seeds – roast them for a crunchy topping!)
• 1 cup wild rice – cooked according to package directions (about 3 cups cooked)
• 1/2 cup dried cranberries – I prefer unsweetened, but use what you love
• 1/4 cup chopped pecans – toasted lightly for extra flavor
• 2 tbsp olive oil – divided (1 tbsp for brushing squash, 1 tbsp for the filling)
• 1 tsp fresh thyme leaves – stripped from stems (dried works in a pinch – use 1/2 tsp)
• 1/2 tsp salt – I use kosher salt for even seasoning
• 1/4 tsp black pepper – freshly ground if possible

That’s it! Simple, wholesome ingredients that create magic together.

How to Make Stuffed Acorn Squash with Wild Rice and Cranberries

Okay, let’s get cooking! This recipe comes together in three simple stages – trust me, even if you’re not a confident cook, you’ve got this. The key is taking it step by step and not rushing the roasting process. That’s where all the magic happens!

Step 1: Prepare the Acorn Squash

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your squash. Now, I know acorn squash can be tough to cut – here’s my trick: microwave it whole for about 30 seconds first to soften the skin slightly. Then carefully halve lengthwise using a sharp chef’s knife (watch those fingers!). Scoop out the seeds and stringy bits with a spoon – save those seeds if you want to roast them later for a crunchy topping!

Brush each squash half inside and out with about 1 tbsp olive oil total (I just use my hands to rub it in). Sprinkle with salt and pepper, then place them cut-side down on a baking sheet. Roast for 30 minutes – this initial roast helps soften the squash so it’ll hold our delicious filling perfectly.

Step 2: Mix the Wild Rice Filling

While the squash roasts, let’s make that amazing filling! In a medium bowl, combine your cooked wild rice (it should be about 3 cups cooked), dried cranberries, chopped pecans, fresh thyme, remaining 1 tbsp olive oil, and any extra salt and pepper to taste. I like to mix it with my hands to really distribute the flavors evenly – plus it’s fun to get messy sometimes!

The cranberries will plump up from the moisture in the rice, and the pecans add such a lovely crunch. If the mixture seems dry, you can add a tiny splash of broth or water – but don’t overdo it, we want this filling to hold its shape when stuffed.

Step 3: Stuff and Finish Baking

After 30 minutes, carefully flip the squash halves over – they should be slightly tender but still hold their shape. Now comes the fun part! Pack that wild rice mixture into each cavity, mounding it slightly – don’t be shy, really stuff it in there! Return to the oven for another 15 minutes, or until the squash is fork-tender and the filling is heated through.

Pro tip: If your filling starts browning too quickly, just tent some foil over the top. I like to give mine a quick broil at the very end for some extra color – but watch closely, it can go from golden to burnt in seconds!

And voila! You’ve just made the most beautiful, delicious stuffed squash that’ll impress anyone at your table.

Tips for Perfect Stuffed Acorn Squash

After making this recipe dozens of times, here are my can’t-live-without tips:

• Fresh herbs make all the difference – that pop of thyme elevates the whole dish. If using dried, rub between your palms first to wake up the oils.
• Test squash tenderness with a fork – it should slide in easily but the squash shouldn’t collapse (unless you like it extra soft!).
• Drizzle with maple syrup right before serving – just a teaspoon per half adds the most magical sweet-savory balance.

Oh, and don’t skip toasting those pecans – 5 minutes in a dry pan takes them from good to “wow!”

Ingredient Substitutions and Variations

Don’t sweat it if you’re missing an ingredient – this recipe is super flexible! I’ve tried all sorts of variations over the years, and here are my favorites that still taste amazing:

• Nuts: Walnuts or hazelnuts work beautifully instead of pecans (or leave them out for nut-free)
• Rice: Brown rice, quinoa, or farro make great wild rice substitutes – just adjust cooking times
• Fruit: Swap cranberries for chopped dried apricots or cherries when you want a different sweetness
• Cheese lovers: Crumble some goat cheese or feta on top before the final bake – so good!

See? Cooking should be fun, not stressful. Make it yours!

Serving Suggestions for Stuffed Acorn Squash

Oh, this dish shines all on its own, but here’s how I love to serve it: place each stuffed half on a bed of peppery arugula or alongside roasted Brussels sprouts. For holidays, I’ll add some maple-glazed carrots – that sweet-savory combo is unreal! A drizzle of tahini or yogurt sauce takes it next-level when I’m feeling fancy.

Storing and Reheating Leftovers

Oh, the best part – this stuffed squash tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always use the oven (350°F for 10-15 minutes) to keep that perfect texture, but a quick zap in the microwave works in a pinch too. Just add a tiny splash of water before microwaving to keep things moist – nobody likes dry squash!

Nutritional Information

Here’s the scoop on what’s in each stuffed squash half – but remember, these are estimates! Your exact numbers might dance a bit depending on your ingredients. That said, one serving packs about 280 calories with 6g of fiber and 5g of plant-based protein – not too shabby for something this delicious!

Common Questions About Stuffed Acorn Squash

I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

“Can I use butternut squash instead?” Absolutely! The method works great with butternut – just cut the neck into 2-inch rounds and scoop out a little well for the filling. Roasting time might need adjusting since butternut’s denser.

“How do I make this vegan?” It’s already plant-based as written! Just skip any cheese toppings and use maple syrup instead of honey if you’re avoiding all animal products.

“Can I prep this ahead?” You bet! Roast the squash and mix the filling separately up to a day ahead. Store in the fridge, then stuff and bake when ready – just add 5 extra minutes to the final bake time.

“Why is my squash tough?” Two likely culprits: either it wasn’t roasted long enough initially (test with a fork before stuffing!), or you got an older squash. Look for ones with deep orange color and no soft spots.

“Can I freeze leftovers?” The cooked squash freezes okay for about a month, but the texture changes a bit. I prefer freezing just the rice mixture and roasting fresh squash when ready to eat.

Share Your Stuffed Acorn Squash Creation

I’d love to see your masterpiece! Tag me @mykitchenadventures or leave a comment below – did you add any fun twists? Snap a photo of that gorgeous golden squash before it disappears (we both know it will!).

Print