Wild Rice Stuffed Acorn Squash Will Steal Thanksgiving Hearts

There’s something so comforting about a dish that’s both hearty and wholesome, and my Wild Rice Stuffed Acorn Squash has been a Thanksgiving star in my kitchen for years. I remember the first time I made it—I was looking for a vegetarian centerpiece that could hold its own next to the turkey. Roasted acorn squash halves filled with nutty wild rice, sweet cranberries, and crunchy pecans turned out to be just the thing. It’s not only delicious but packed with nutrients, making it a guilt-free indulgence. Trust me, once you try it, this dish will become a holiday tradition in your home too.

Why You’ll Love This Wild Rice Stuffed Acorn Squash

This dish is an absolute winner, and here’s why:

• Nutrient-packed – Loaded with fiber, vitamins, and protein from the wild rice and veggies
• Effortless elegance – Looks gorgeous on any holiday table with minimal effort
• Perfect balance – The sweet squash, nutty rice, and tart cranberries create magic in every bite
• Make-ahead friendly – Assemble it hours before guests arrive and just pop in the oven
• Vegetarian crowd-pleaser – Satisfies everyone at your table, meat-eaters included

I can’t tell you how many compliments I get every time I serve this – it’s just one of those dishes that makes people go “Wow!”

Ingredients for Wild Rice Stuffed Acorn Squash

Gathering the right ingredients makes all the difference with this recipe. Here’s exactly what you’ll need to create those perfect stuffed squash halves:

• 2 medium acorn squash – halved lengthwise and seeded (look for ones that sit flat when cut)
• 1 cup wild rice – rinsed well (this removes any dust and prevents bitterness)
• 2 cups vegetable broth – for cooking the rice (low-sodium is best so you can control the salt)
• 1 tablespoon olive oil – extra virgin for that beautiful flavor
• 1 small onion – diced (I prefer yellow for sweetness)
• 2 cloves garlic – minced (fresh is a must!)
• 1 stalk celery – diced small (adds great texture)
• 1 carrot – diced (go for fresh, not pre-shredded)
• 1/2 cup dried cranberries – plump ones work best
• 1/2 cup chopped pecans – toast them first if you have time!
• 1 teaspoon dried thyme – rub between your fingers to release oils
• 1 teaspoon dried sage – the holiday herb that makes this sing
• Salt and pepper – to taste (I’m generous with both)

See? Nothing too fancy – just good, simple ingredients that work together beautifully. That’s the secret to this dish’s magic!

How to Make Wild Rice Stuffed Acorn Squash

Alright, let’s get cooking! This recipe comes together in a few simple steps, and I promise the results are worth every minute. I’ll walk you through each stage so your stuffed squash turns out perfect.

Preparing the Squash

First things first – let’s get those squash halves ready for their big debut. Preheat your oven to 400°F (200°C) – this is the sweet spot for roasting squash. While it heats up, grab your halved and seeded acorn squash (don’t toss those seeds – roast them with a little salt for a tasty snack!). Place them cut-side down on a baking sheet lined with parchment paper or foil. This position helps them steam a bit first, making the flesh extra tender. Roast for about 30 minutes until you can easily pierce the skin with a fork. You’ll know they’re ready when your kitchen smells like autumn!

Cooking the Wild Rice Filling

While the squash roasts, let’s make the star of our stuffing – the wild rice. Rinse 1 cup of wild rice well in a fine mesh strainer (this removes any bitterness). In a medium saucepan, combine the rice with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender but still has that wonderful chewy texture. Drain any excess liquid – we want our filling flavorful but not soggy!

Sautéing Vegetables and Combining

Now for the flavor builders! Heat 1 tablespoon olive oil in a large skillet over medium heat. Add your diced onion first – let it cook until translucent, about 3 minutes. Then stir in the garlic, celery, and carrot. Keep stirring occasionally until everything softens and smells amazing (about 5 more minutes). Remove from heat and mix in the cooked wild rice, cranberries, pecans, thyme, sage, salt, and pepper. Taste and adjust seasonings – this is your chance to make it perfect!

Stuffing and Final Bake

Here comes the fun part! Carefully flip your roasted squash halves so they’re cut-side up. Using a spoon, generously fill each half with the wild rice mixture – really mound it up high! Return to the oven and bake for another 15 minutes until everything is heated through and the squash edges get slightly caramelized. That last bake helps all the flavors meld together beautifully. When you pull them out, the squash will be fork-tender and the filling will be aromatic and golden. Just try not to eat them straight from the pan!

Tips for Perfect Wild Rice Stuffed Acorn Squash

Here are my secrets for making this dish shine every time: Use pre-cooked wild rice to save time, and always toast the pecans for extra crunch. For a richer flavor, sprinkle Parmesan cheese on top before the final bake. And don’t skip roasting the squash cut-side down first—it makes all the difference!

Ingredient Substitutions for Wild Rice Stuffed Acorn Squash

No cranberries? No problem! This recipe is wonderfully flexible. Swap in raisins or chopped dried apricots if that’s what you have. Walnuts make a great stand-in for pecans, and butternut squash works beautifully if acorn squash isn’t available. For a nut-free version, try toasted pumpkin seeds instead—they add that perfect crunch. Vegetarian broth keeps it plant-based, but chicken broth adds richer flavor if you’re not strictly vegetarian. The beauty of this dish is how easily it adapts to what’s in your pantry!

Serving Suggestions for Wild Rice Stuffed Acorn Squash

This beauty deserves the perfect sidekicks! I love serving it with garlicky roasted Brussels sprouts or a simple arugula salad. For Thanksgiving, drizzle with a little mushroom gravy—trust me, it’s divine. The colors and flavors make your whole plate look like fall on a dish!

Storage and Reheating

Leftovers? Lucky you! Store any extra stuffed squash halves in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in a 350°F (175°C) oven for about 15 minutes until warmed through – the squash stays tender and the filling keeps its wonderful texture. You can microwave individual portions in a pinch, but the oven gives you that just-baked crispness around the edges.

Wild Rice Stuffed Acorn Squash Nutrition

Here’s the scoop on what makes this dish as good for you as it is delicious! Each stuffed squash half packs about 320 calories with 7g of plant-based protein, plus a whopping 7g of fiber to keep you full. The wild rice gives you complex carbs for energy, while the squash delivers vitamins A and C. Just remember – nutrition can vary based on your exact ingredients and portion sizes. But one thing’s for sure: this is comfort food you can feel great about serving!

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Wild Rice Stuffed Acorn Squash Will Steal Thanksgiving Hearts

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• Author: EditorVictoria
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and nutritious dish perfect for Thanksgiving, featuring roasted acorn squash stuffed with wild rice, vegetables, and herbs.

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Ingredients

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• 2 medium acorn squash, halved and seeded
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C).
2. Place squash halves cut-side down on a baking sheet. Roast for 30 minutes.
3. In a saucepan, cook wild rice in vegetable broth according to package instructions. Drain any excess liquid.
4. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and carrot until softened, about 5 minutes.
5. Stir in cooked wild rice, cranberries, pecans, thyme, sage, salt, and pepper.
6. Flip roasted squash halves, fill with wild rice mixture, and bake for another 15 minutes.
7. Serve warm.

Notes

• Use pre-cooked wild rice to save time.
• Substitute dried cranberries with raisins if preferred.
• Add a sprinkle of Parmesan cheese before serving for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed squash half
• Calories: 320
• Sugar: 12g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 0mg

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