Stuffed Acorn Squash with Wild Rice & Cranberries

There’s something so cozy about roasting squash in the fall, and this Stuffed Acorn Squash with Wild Rice & Cranberries is one of my favorite ways to celebrate the season.

Each acorn squash half is filled with a hearty mixture of wild rice, sweet dried cranberries, toasted pecans, and aromatic herbs.

It’s a dish that feels rustic, colorful, and comforting all at once — perfect for fall dinners, Thanksgiving, or any cozy night in.

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Recipe Highlights

This recipe is the essence of fall — warm, nutty, and full of seasonal ingredients that look as beautiful as they taste.

The tender roasted squash acts as an edible bowl for a savory-sweet wild rice filling, making it both wholesome and visually stunning.

It’s hearty enough to serve as a vegetarian main course, yet elegant enough to complement a Thanksgiving spread.

The flavors of cranberries, pecans, and herbs come together beautifully, delivering that perfect balance of sweet, savory, and earthy comfort.

• Roasted acorn squash stuffed with a flavorful wild rice filling
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• Balanced mix of sweet, savory, and nutty flavors
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• Naturally vegetarian and gluten-free
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• Perfect for cozy fall dinners or Thanksgiving tables
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• Beautiful presentation with minimal effort

Ingredient Notes

• Acorn Squash – The perfect size for individual portions; its mild, slightly sweet flavor pairs wonderfully with the rice and cranberries.
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• Wild Rice – Adds a nutty, earthy texture and hearty bite to the filling.
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• Cranberries – Provide tart sweetness that brightens the dish and complements the savory notes.
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• Pecans – Add crunch and a buttery flavor that enhances the autumn vibe.
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• Onion & Garlic – Build a flavorful base for the rice mixture.
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• Olive Oil – Used for roasting the squash and sautéing aromatics.
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• Vegetable Broth – Infuses the rice with rich flavor as it cooks.
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• Fresh Rosemary & Thyme – Add warmth and aromatic depth to the dish.
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• Salt & Black Pepper – Balance and enhance the flavors of every ingredient.

How Do You Make My Stuffed Acorn Squash with Wild Rice & Cranberries?

1. Preheat the Oven – Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2. Prepare the Squash – Slice each acorn squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Roast for 30–35 minutes, until fork-tender.
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3. Cook the Wild Rice – In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce the heat to low, cover, and simmer for 40–45 minutes until tender and fluffy. Drain excess liquid if needed.
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4. Make the Filling – In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, rosemary, and thyme, and cook another minute. Stir in cooked rice, cranberries, and pecans. Season with salt and pepper.
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5. Stuff the Squash – Flip roasted squash halves cut-side up. Fill each with the wild rice mixture, pressing lightly to pack.
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6. Bake Again – Return to the oven for 10–15 minutes to warm through and slightly crisp the top.
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7. Serve – Garnish with extra herbs or a drizzle of olive oil before serving.

Serving Suggestions

This dish works beautifully as a main course or a festive side. Serve it alongside:

• Roasted turkey or baked ham
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• Green bean almondine or Brussels sprouts with balsamic glaze
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• Cranberry sauce or apple chutney
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• A glass of Pinot Noir or sparkling apple cider

Tips for the Best Stuffed Acorn Squash with Wild Rice & Cranberries

Choose smaller acorn squashes for perfect single servings and even roasting. For the most flavorful filling, use wild rice or a blend that includes long-grain rice for texture.

Toast the pecans beforehand for an extra nutty aroma, and don’t skip the final bake — it helps meld the flavors together.

You can prepare the filling in advance and assemble right before baking to save time during busy fall gatherings.

Storage & Warming of Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through.

To freeze, wrap each stuffed squash half tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.