Roasted Acorn Squash With Wild Rice Stuffing
Roasted acorn squash with wild rice stuffing, mushrooms, cranberries, and pecans makes a cozy plant-based dinner or a colorful holiday centerpiece.
By Nora Bellweather ·
Recipe
Roasted Acorn Squash With Wild Rice Stuffing
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 acorn squash, each about 1 1/4–1 1/2 pounds
- ¾ cup uncooked wild rice, rinsed
- 3 cups low-sodium vegetable broth
- 2 tbsp olive oil, divided
- ¾ tsp kosher salt, divided, plus more to taste if needed
- ½ tsp ground black pepper, divided
- 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 8 oz cremini mushrooms, cut into 1/4-inch pieces
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
- 1 tbsp apple cider vinegar
- 2 tbsp chopped fresh parsley, divided
Method
- 1
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- 2
Combine the wild rice and vegetable broth in a medium saucepan. Bring to a boil, reduce to a gentle simmer, and cover. Cook for 45–55 minutes, until tender and many grains have split open; add a little water if the pan becomes dry before the rice is tender.
- 3
While the rice cooks, halve the squash lengthwise, cutting beside the woody stems, and scoop out the seeds. Rub the cut surfaces and cavities with 1 tablespoon olive oil, then season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 4
Place the squash cut-side down on the prepared baking sheet. Roast for 35–45 minutes, until a fork slides easily into the thickest flesh and the cut edges are browned.
- 5
Meanwhile, heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add the onion, celery, mushrooms, and remaining 1/2 teaspoon salt. Cook for 10–12 minutes, stirring occasionally, until the vegetables soften and the mushroom liquid has evaporated.
- 6
Stir the garlic and thyme into the vegetables and cook for 1 minute, stirring, until fragrant.
- 7
Drain any excess liquid from the cooked wild rice in a fine-mesh strainer.
- 8
Add the drained rice, cranberries, pecans, vinegar, remaining 1/4 teaspoon pepper, and 1 tablespoon parsley to the skillet. Stir over low heat for 2 minutes, until evenly combined and heated through. Taste and add more salt if needed.
- 9
Turn the roasted squash cut-side up using tongs and a spatula. Divide the stuffing among the four cavities, mounding it above the edges.
- 10
Return the stuffed squash to the oven for 10–12 minutes, until the filling is hot and the exposed rice and pecans are lightly browned.
- 11
Sprinkle with the remaining 1 tablespoon parsley before serving.
The story behind it
Tender roasted acorn squash makes a cozy home for wild rice, mushrooms, cranberries, and pecans. The filling has plenty of texture, with a little apple cider vinegar to balance the sweet squash. Cook the rice and roast the squash at the same time to keep the prep manageable.
A Cozy Dinner With Plenty of Texture
Acorn squash has a naturally scalloped shape that holds a generous mound of stuffing. Roasting the halves cut-side down helps the exposed flesh soften without drying out. Once turned upright, the squash becomes its own serving bowl, complete with browned edges and a tender center.
The stuffing balances chewy wild rice with soft mushrooms, crisp-edged pecans, and dried cranberries. A splash of apple cider vinegar keeps the combination from leaning too sweet. Letting the mushrooms release their moisture before adding the rice also keeps the filling from becoming wet.
Ingredient Tips and Substitutions
- Choose similar-size squash. Look for squash with firm skin and no soft spots. Two squash weighing about 1 1/4 to 1 1/2 pounds each will give you four manageable portions.
- Check the rice label. This recipe uses plain wild rice, not a seasoned boxed mix. A wild rice blend also works, but cook it according to its package directions because the liquid ratio and timing may differ. You need about 2 1/4 cups cooked rice.
- Swap the nuts if needed. Walnuts work in place of pecans. For a nut-free version, use shelled pumpkin seeds and check any packaged ingredients for relevant allergen warnings.
- Use what is available. White button mushrooms can replace cremini mushrooms. Dried cherries, chopped into smaller pieces, can replace the cranberries.
Make-Ahead and Storage
Roast the squash and prepare the stuffing up to two days ahead. Refrigerate them separately in covered containers. When ready to serve, fill the cold squash, place in a baking dish, and cover with foil. Reheat at 375°F for about 25–35 minutes, until the centers reach 165°F. Uncover for the last five minutes.
Refrigerate leftovers within two hours and use within four days. To reheat one portion, place it in a microwave-safe dish with a tablespoon of water beside the squash. Cover loosely and microwave in short intervals until hot throughout. The pecans will soften slightly during storage.
Frequently Asked Questions
Can I eat the acorn squash skin?
Yes. The skin is edible after roasting, though it can remain firmer than the flesh. You can also scoop the squash and stuffing away from the skin as you eat.
How do I cut acorn squash safely?
Use a sturdy cutting board with a damp towel underneath to prevent slipping. Set the squash in a stable position and cut beside the woody stem rather than forcing your knife through it. Keep your free hand away from the blade.
How do I know wild rice is done?
The grains should be tender with a little chew, and many will have split open to reveal lighter centers. Older rice can take longer, so use texture rather than the clock alone.
What should I serve alongside it?
A lemony green salad or steamed green beans makes a fresh contrast. For a larger meal, serve with warm white beans or lentils dressed with olive oil and herbs.
Serve each squash half with some of the tender flesh scooped into every forkful of stuffing. It works just as well for a quiet fall dinner as it does on a holiday table.
