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rice stuffed acorn squash

Rice Stuffed Acorn Squash

Roasted acorn squash halves filled with fragrant wild rice pilaf, herbs, cranberries, and nuts. Naturally cozy, seasonal, and perfect as a fall main or holiday side.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Halves
Course: Main Course, Side Dish
Cuisine: American, Fall Seasonal
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 acorn squash small to medium, halved and seeded
  • 1 cup wild rice blend rinsed
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 –1½ cups vegetable broth low sodium
  • 1 cup mushrooms diced
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts or almonds
  • 2 tbsp olive oil
  • 1 tbsp butter optional
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Gruyère or Parmesan cheese topping
  • Italian sausage or turkey protein boost

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Brush squash cavities lightly with olive oil and season with salt and pepper.
  3. Place squash halves cut-side down on a parchment-lined baking sheet.
  4. Roast squash for 30–40 minutes until tender and lightly caramelized.
  5. Rinse the wild rice under cool water until the water runs clear.
  6. Toast the rice in a dry skillet for 2–3 minutes until aromatic.
  7. Heat olive oil and butter in a pot and sauté diced onion until translucent.
  8. Add minced garlic and mushrooms and cook until moisture evaporates.
  9. Stir in toasted rice and splash with a little white wine to deepen flavor.
  10. Pour in vegetable broth, add herbs, and bring to a gentle simmer.
  11. Cover and cook undisturbed for 45 minutes until rice is tender.
  12. Rest rice off heat for 10 minutes and fluff with a fork.
  13. Fold in dried cranberries, chopped nuts, and chopped parsley.
  14. Flip roasted squash halves cut-side up and taste for final salt adjustment.
  15. Spoon the wild rice pilaf into squash cavities, mounding gently.
  16. Top with cheese if using for a golden finish.
  17. Return stuffed squash to the oven for 8–10 minutes to meld and heat through.
  18. Garnish with fresh parsley and extra nuts before serving.

Notes

Choose squash with dull, dark green skin for sweetness and better texture. Shave a tiny flat base if halves wobble to prevent tipping. Taste the roasted squash before filling to adjust salt early. Add a teaspoon of warm broth before final bake if filling appears dry. For vegan, skip butter and cheese and finish with olive oil.