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Stuffed Acorn Squash with Wild Rice and Cranberries

Stuffed acorn squash with wild rice and cranberries combines tender roasted squash with a savory rice filling, sweet dried cranberries, and crunchy pecans. The squash halves bake until fork-tender, then are filled and baked again until hot.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Standing 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 2 acorn squash medium, about 1.5 pounds each, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
For the filling
  • 2 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 1 celery rib finely chopped
  • 2 cloves garlic minced
  • 1 cup wild rice uncooked
  • 3 cups low-sodium chicken or vegetable broth
  • 0.5 cup dried cranberries
  • 0.33 cup pecans chopped
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Roast the squash
  1. Heat the oven to 400°F and arrange a rack in the center.
  2. Brush the cut sides of the squash with the olive oil, season with 1/2 teaspoon of the salt and the pepper, and place cut-side down on a rimmed baking sheet.
  3. Roast for 35 to 45 minutes, until a fork easily pierces the flesh.
Cook the filling
  1. While the squash roasts, melt the butter in a medium saucepan over medium heat.
  2. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the wild rice, broth, and remaining 1/2 teaspoon salt, then bring to a boil.
  5. Cover, reduce the heat to low, and simmer for 45 to 55 minutes, until the rice is tender and most of the grains have split.
  6. Stir the cranberries and pecans into the rice, cover, and let stand off the heat for 5 minutes.
  7. Stir in the parsley.
Stuff and finish
  1. Turn the roasted squash cut-side up and divide the filling among the cavities.
  2. Return the baking sheet to the oven and bake for 10 minutes, until the filling is hot.

Notes

For evenly tender squash, choose halves of similar size. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash softens. Use vegetable broth to keep the dish vegetarian.