This recipe is a wonderful balance of taste, texture, and nutrition. The sweetness of the roasted acorn squash pairs perfectly with the nutty wild rice, savory vegetables, and crunchy nuts. It’s naturally vegetarian (and can easily be made vegan), making it ideal for plant-based eaters or as a unique side dish. Plus, it’s visually impressive but surprisingly simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
acorn squash, halved and seeds removed olive oil salt black pepper wild rice vegetable broth or water onion, chopped celery, chopped carrots, diced garlic, minced dried cranberries or raisins pecans or walnuts, chopped fresh thyme or sage parsley, for garnish (optional) Parmesan cheese (optional, for topping)
Directions
Preheat oven to 400°F (200°C).
Brush acorn squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
Meanwhile, cook wild rice in vegetable broth or water according to package instructions. Set aside.
In a large skillet, heat olive oil over medium heat. Sauté onion, celery, and carrots for 5–7 minutes until softened.
Add garlic, thyme or sage, and cook for another minute.
Stir in cooked wild rice, cranberries, and nuts. Season with salt and pepper to taste.
Turn roasted squash halves cut-side up and fill generously with the rice mixture.
Optional: Sprinkle with Parmesan and return to oven for 10 minutes to heat through and melt cheese.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4 people. Preparation time: 15 minutes Cooking time: 45–50 minutes Total time: 1 hour to 1 hour 5 minutes
Variations
Make it vegan: Omit cheese or use a dairy-free alternative.
Add protein: Mix in cooked lentils, chickpeas, or crumbled sausage to the filling.
Swap the grain: Use quinoa, farro, or brown rice instead of wild rice.
Use different nuts: Try almonds, pine nuts, or pumpkin seeds for crunch.
Sweet touch: Add a drizzle of maple syrup or honey before serving for a hint of sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 2–3 minutes until warmed through. Freezing is possible, but the texture of the squash may soften further upon thawing.
FAQs
What does acorn squash taste like?
Acorn squash has a mildly sweet, nutty flavor with a creamy texture when roasted.
Can I prepare this ahead of time?
Yes. Roast the squash and make the filling in advance, then assemble and bake before serving.
Is wild rice the same as regular rice?
Wild rice is a grass seed, not a true rice. It has a chewier texture and nuttier flavor.
Can I eat the skin of acorn squash?
The skin is technically edible when roasted, but many prefer to scoop out the flesh and discard the skin.
How do I know when the squash is done roasting?
The flesh should be easily pierced with a fork and slightly caramelized around the edges.
Can I make this nut-free?
Yes, just omit the nuts or replace with sunflower or pumpkin seeds for crunch.
What protein pairs well with this dish?
Grilled chicken, roasted turkey, or tofu all complement the flavors nicely if serving this as a side.
Is this dish gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I use other types of squash?
Yes, delicata or small butternut squash can be substituted with adjusted roasting times.
What can I do with leftover filling?
Use it as a stuffing for bell peppers, serve as a grain bowl base, or enjoy as a side dish.
Conclusion
Wild Rice Stuffed Acorn Squash is a deliciously satisfying dish that celebrates seasonal flavors and wholesome ingredients. Whether served as a vegetarian main or a stunning side, it’s sure to please both the eyes and the palate. With its versatility and comforting appeal, this recipe is one you’ll come back to throughout the fall and winter months.
Wild Rice Stuffed Acorn Squash is a vibrant, wholesome dish featuring roasted acorn squash halves filled with a savory wild rice mixture packed with vegetables, herbs, nuts, and dried fruit. It’s a comforting, nutritious, and visually stunning option perfect for cozy dinners or holiday gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 acorn squash, halved and seeds removed
2 tablespoons olive oil, divided
Salt, to taste
Black pepper, to taste
1 cup wild rice
2 cups vegetable broth or water
1 small onion, chopped
2 celery stalks, chopped
2 carrots, diced
2 cloves garlic, minced
1/4 cup dried cranberries or raisins
1/3 cup chopped pecans or walnuts
1 teaspoon fresh thyme or sage (or 1/2 tsp dried)
Fresh parsley, for garnish (optional)
Grated Parmesan cheese, for topping (optional)
Instructions
Preheat oven to 400°F (200°C).
Brush acorn squash halves with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
Meanwhile, cook wild rice in vegetable broth or water according to package instructions. Set aside.
Heat remaining olive oil in a large skillet over medium heat. Sauté onion, celery, and carrots for 5–7 minutes until softened.
Add garlic and thyme or sage, cooking for 1 more minute.
Stir in the cooked wild rice, dried cranberries, and chopped nuts. Season with salt and pepper to taste.
Turn roasted squash halves cut-side up and fill with the wild rice mixture.
Optional: Sprinkle with Parmesan and return to the oven for 10 minutes to heat through and melt the cheese.
Garnish with fresh parsley before serving.
Notes
Omit Parmesan or use a plant-based version to make it vegan.Add cooked lentils or chickpeas for extra protein.Try quinoa, farro, or brown rice instead of wild rice for variation.Use sunflower or pumpkin seeds for a nut-free version with crunch.Drizzle with maple syrup or honey before serving for a touch of sweetness.
