Description

This stuffed acorn squash features tender roasted squash halves filled with a savory wild rice blend, sweet apples, dried cranberries, and crunchy pecans. It’s a naturally gluten-free and vegetarian fall dinner that even picky eaters love.

Ingredients

Scale

2 medium acorn squash
2 tablespoons olive oil (for brushing squash)
Salt and black pepper (for seasoning squash)
1 cup wild rice blend
2 cups vegetable broth (or chicken broth, low-sodium)
1 tablespoon olive oil (for sautéing)
1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced
2 celery stalks, diced (about 1/2 cup)
1 medium apple, diced (Honeycrisp or Granny Smith)
1/3 cup dried cranberries
1/4 cup chopped pecans (toasted if desired)
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional topping)
2 tablespoons panko breadcrumbs (optional topping)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavity with olive oil; season with salt and pepper. Place cut-side down on baking sheet.
Roast squash for 30-35 minutes until fork-tender but still holding shape.
While squash roasts, combine wild rice blend and vegetable broth in a medium saucepan. Bring to a boil, reduce to simmer, cover, and cook for 25-30 minutes until tender and liquid is absorbed. Fluff with fork.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and celery; cook 5-6 minutes until onion is translucent. Add minced garlic and cook 1 minute until fragrant.
Add cooked wild rice to skillet; cook undisturbed 2-3 minutes to toast slightly. Add diced apple, dried cranberries, chopped pecans, dried sage, dried thyme, salt, and pepper. Cook 2 minutes until apple softens slightly. Remove from heat; stir in fresh parsley. Adjust seasoning.
When squash halves are done, carefully flip them cut-side up using tongs. Divide filling evenly among the four halves, mounding slightly.
If using optional topping, mix Parmesan and panko; sprinkle over filling.
Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and topping is golden. If topping browns too quickly, tent with foil.
Let rest 5 minutes before serving.

Notes

Don’t overcook squash in first roast; it continues cooking during final bake. Toast the rice for nuttier flavor. Cut apple into small 1/4-inch dice. Use a rimmed baking sheet to catch juices. Let rest 5 minutes before serving. Leftovers keep in refrigerator up to 4 days; reheat in microwave or oven. Can be frozen for up to 3 months (assemble without baking, wrap tightly, thaw overnight, then bake with extra 10 minutes).

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash hal
Calories: 320
Sugar: 12
Sodium: 450
Fat: 10
Saturated Fat: 1
Carbohydrates: 52
Fiber: 8
Protein: 8

Keywords: stuffed acorn squash, wild rice, fall dinner, kid-friendly, gluten-free, vegetarian, healthy, easy