Wild Rice Stuffed Acorn Squash
Every holiday table needs a main for guests who don't eat turkey, and these squash halves are generous enough to be one. The squash roasts until sweet and tender while a savoury filling of wild rice, mushrooms, sage, dried cranberries and toasted pecans comes together on the stove.
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr
- Total Time
- 1 hr 20 mins
- Servings
- 4 servings
How do you make Wild Rice Stuffed Acorn Squash?
To make stuffed acorn squash, halve and seed 2 acorn squash, brush them with olive oil and maple syrup and roast cut-side down at 200°C (400°F) for 30-35 minutes. Meanwhile, cook wild rice and sauté onion, celery, mushrooms, garlic and sage. Stir in cranberries and pecans, pile the filling into the squash and bake for 10 minutes more.
- Total time
- 1 hr 20 mins
- Calories
- 470 per serving
- Protein
- 10 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Roasting
Ingredients
Squash
Filling
Equipment
Large baking sheet · Parchment paper · Medium saucepan with a lid · Large skillet · Large sharp knife
Quick Directions
Cook the wild rice
Bring the wild rice and vegetable broth to a boil in a medium saucepan.
Roast the squash
Heat the oven to 200°C (400°F) and line a baking sheet with parchment.
Cook the vegetables
While the squash roasts, heat the oil in a large skillet over medium heat.
Finish the filling
Stir the cooked wild rice, cranberries, most of the pecans and the parsley into the skillet.
Stuff and bake
Turn the squash cut-side up and pile the filling into the hollows, pressing it in gently.
Step-by-Step Instructions
Follow these detailed steps to make the perfect wild rice stuffed acorn squash.
Cook the wild rice
Bring the wild rice and vegetable broth to a boil in a medium saucepan. Cover, reduce the heat to low and simmer for 40-50 minutes, until the grains are tender and some have split open. Drain off any broth that's left.
Roast the squash
Heat the oven to 200°C (400°F) and line a baking sheet with parchment. Trim a thin slice from the rounded base of each squash half so it sits flat. Brush the cut sides with the oil and maple syrup, sprinkle with the salt and roast cut-side down for 30-35 minutes, until a knife slides easily into the thickest part.
Cook the vegetables
While the squash roasts, heat the oil in a large skillet over medium heat. Cook the onion and celery for 5-6 minutes, until soft. Add the mushrooms and cook for 6-8 minutes more, until their liquid has evaporated and they start to brown. Stir in the garlic, sage and thyme and cook for 1 minute.
Finish the filling
Stir the cooked wild rice, cranberries, most of the pecans and the parsley into the skillet. Season with salt and pepper to taste.
Stuff and bake
Turn the squash cut-side up and pile the filling into the hollows, pressing it in gently. Bake for 10 minutes, until heated through. Scatter over the remaining pecans and serve.
Recipe Tips
- To cut acorn squash safely, microwave it whole for 2-3 minutes to soften the skin, then set it on a damp towel so it doesn't roll.
- Pure wild rice is naturally gluten-free. If you use a wild rice blend, check the label.
- Any extra filling makes a good side dish on its own.
Variations
- Swap the pecans for walnuts or toasted pumpkin seeds.
- Use 2 small butternut squash, halved lengthwise and seeded, and roast for 40-45 minutes.
- For a vegetarian version that isn't vegan, crumble 75 g feta or goat cheese over the filling before the final bake.
Nutrition (per serving)
| Calories | 470 |
|---|---|
| Protein | 10 g |
| Carbs | 70 g |
| Fat | 17 g |
| Saturated fat | 2 g |
| Fibre | 9 g |
| Sugar | 19 g |
| Sodium | 600 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep stuffed squash covered in the fridge for up to 3 days. The filling keeps separately for up to 4 days.
- Freezer
- Freeze the filling in an airtight container for up to 3 months. Roasted squash turns watery when frozen.
- Reheat
- Reheat stuffed squash covered with foil at 180°C (350°F) for 15-20 minutes, until hot all the way through.
Wild Rice Stuffed Acorn Squash FAQs
Can I make stuffed acorn squash ahead?
Yes. Make the filling up to 2 days ahead and refrigerate it. On the day, roast the squash, fill it and bake for 15-20 minutes, since the filling goes in cold.
Is wild rice gluten-free?
Yes. Wild rice is the seed of an aquatic grass and contains no gluten. Some wild rice blends are packed alongside other grains, so check the label if you need to avoid gluten strictly.
Do you eat the skin of acorn squash?
You can. Roasted acorn squash skin is thin and edible, though many people scoop the flesh out and leave the skin behind.
Is this filling enough as a main course?
Yes. Half a squash with the wild rice filling has about 470 calories and 9 g of fibre, which makes a filling vegan main. Serve it with green beans or a salad.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
