Stuffed Acorn Squash
If you are looking for a dinner that feels a little special without a ton of effort, this Stuffed Acorn Squash recipe is exactly that. Roasted acorn squash halves filled with wild rice, cranberries, and pecans. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.
Why You Will Love This Recipe
- Ready in about 50 min from start to finish
- Uses simple, accessible ingredients
- Big, satisfying flavors the whole family will love
- Leftovers taste even better the next day
Ingredients
- Acorn squash
- Wild rice
- Dried cranberries
- Pecans
- Shallots
- Sage
- Maple syrup
How to Make It
- Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
- Heat your pan or oven as directed and get everything ready to go.
- Combine ingredients and cook, about 50 min total.
- Taste and adjust seasoning before serving warm. Enjoy every bite!
My Favorite Kitchen Tool for This
I reach for my Baking Sheet Set every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!
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Stuffed Acorn Squash
Roasted acorn squash halves filled with wild rice, dried cranberries, toasted pecans and sage, finished with a drizzle of maple. It looks like a centerpiece.
Ingredients
Method
- Heat the oven to 400 degrees. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with half the salt and pepper.
- Set the halves cut side down on a sheet pan and roast 35 to 40 minutes, until a knife slides in easily.
- Meanwhile simmer the wild rice in the vegetable broth, covered, for about 40 minutes, until tender. Drain off any extra liquid.
- Toast the pecans in a dry skillet over medium heat for 3 minutes, shaking often, then tip them onto a plate.
- In the same skillet, warm the remaining oil and cook the shallots 3 minutes until soft. Add the sage and cook 30 seconds more.
- Stir the rice, cranberries, pecans and shallots together with 2 tablespoons of the maple syrup and the rest of the salt and pepper.
- Flip the squash cut side up, pile the filling in, and roast 10 more minutes. Drizzle with the last tablespoon of maple before serving.
Notes
Cook the wild rice while the squash roasts and the whole thing comes together in one stretch. Crumbled goat cheese on top is a very good idea.
