Wild Rice Stuffed Acorn Squash Recipe

Name: Wild Rice Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 acorn squash; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon ground nutmeg; 4 tablespoons butter; 1 ½ cups wild rice; 1 ¾ cups vegetable broth or 1 ¾ cups chicken broth; ¼ teaspoon salt; 2 cups water; 3 tablespoons olive oil; 3 garlic cloves, minced; 1 large onion, chopped medium; 2 stalks celery, chopped fine; 2 carrots, chopped fine; 1 tablespoon fresh sage, minced; 1 tablespoon fresh thyme leave; ¼ cup fresh parsley, minced; ¾ cup chopped pecans; ¾ cup dried cranberries

Servings: persons

4 acorn squash
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
4 tablespoons butter
1 ½ cups wild rice
1 ¾ cups vegetable broth or 1 ¾ cups chicken broth
¼ teaspoon salt
2 cups water
3 tablespoons olive oil
3 garlic cloves, minced
1 large onion, chopped medium
2 stalks celery, chopped fine
2 carrots, chopped fine
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme leave
¼ cup fresh parsley, minced
¾ cup chopped pecans
¾ cup dried cranberries

1
Preheat oven to 350F.
2
Cut squash in half crosswise and scoop out seeds.
3
Trim ends so the halves can stand level on a baking sheet.
4
Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
5
Equally divide 2 tbs of the butter between the 8 halves.
6
Cover with foil and bake for 45 minutes.
7
Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
8
Over medium high heat bring to a boil.
9
Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
10
In a medium skillet heat the oil over medium heat.
11
Saute the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
12
Add the sage, thyme, parsley and saute for 1 minute more, stirring well.
13
Remove from heat.
14
In a large bowl combine the cooked rice, veggies, pecans and cranberries.
15
Taste and season with salt and pepper if needed.
16
Mound mixture equally into each of the baked 8 squash halves.
17
Equally divide the remaining butter and dot each stuffed squash half.
18
Lightly cover with foil and bake another 20 minutes to heat through.

1010

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 acorn squash, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon ground nutmeg, and more.

Yes, Wild Rice Stuffed Acorn Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Rice Stuffed Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions