Wild rice cranberry pecan stuffed acorn squash served on a plate.

why make this recipe

Wild Rice Cranberry Pecan Stuffed Acorn Squash is a delightful dish that brings together rich flavors and nutritious ingredients. This recipe is perfect for fall and winter, celebrating seasonal produce while providing a wholesome meal. The combination of wild rice, cranberries, and pecans creates a satisfying stuffing that complements the naturally sweet acorn squash. It is an impressive dish for both family dinners and holiday gatherings, sure to please everyone at the table.

how to make Wild Rice Cranberry Pecan Stuffed Acorn Squash

Ingredients:

2 acorn squash, halved
2 cups cooked wild rice blend
1/2 cup dried cranberries
1/2 cup chopped pecans
1 small onion, diced
1 celery stalk, diced
1 tbsp maple syrup
1 tbsp olive oil
1 tsp fresh thyme
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper

Directions:

Heat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 40 minutes.
Meanwhile, in a skillet, sauté the diced onion and celery in olive oil over medium heat until tender.
Stir in the cooked wild rice, dried cranberries, chopped pecans, thyme, cinnamon, maple syrup, salt, and black pepper. Mix well to combine.
After 40 minutes, take the squash out of the oven. Turn the squash halves over and gently score the flesh with a fork, being careful not to pierce the skin.
Divide the wild rice filling among the four squash halves. Cover the filled squash loosely with foil.
Bake for another 15 minutes. Then, uncover and bake for an additional 5 minutes to toast the pecans on top.

how to serve Wild Rice Cranberry Pecan Stuffed Acorn Squash

This stuffed acorn squash can be served as a main dish or a side dish. It pairs well with roasted vegetables or a light salad. To add a finishing touch, you can sprinkle a few extra pecans and cranberries on top before serving. Enjoy it warm for the best flavor!

how to store Wild Rice Cranberry Pecan Stuffed Acorn Squash

Store any leftovers in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. If you plan to keep them for longer, you can freeze the stuffed squash. Wrap each half separately and store in a freezer-safe container for up to 3 months.

tips to make Wild Rice Cranberry Pecan Stuffed Acorn Squash

Make sure the wild rice is fully cooked before adding it to the mixture. This leads to a better texture.
Feel free to adjust the spices according to your preference. Adding some nutmeg can give it an extra warmth.
You can substitute dried cranberries with raisins or chopped apples for a different flavor.

variation

For a vegetarian version, keep the recipe as it is. If you want a meatier option, you can add cooked ground turkey or sausage into the stuffing mix.

FAQs

1. Can I use other types of squash?

Yes! You can use butternut squash or pumpkin if you prefer. Just adjust the cooking time as needed.

2. Is wild rice hard to cook?

Not at all! Cooking wild rice is similar to cooking regular rice. Just follow the package instructions for the best results.

3. Can I make this dish ahead of time?

Absolutely! You can prepare the stuffing ahead of time and store it separately. Just stuff the squash and bake it when you’re ready to serve.