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Amazing 4-Serving Stuffed Acorn Squash with Wild Rice

Stuffed Acorn Squash with Wild Rice and Cranberries
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This recipe brings festive cheer to your table with perfectly roasted acorn squash stuffed with a flavorful mix of wild rice, tart cranberries, and savory herbs. It is a wonderful, centerpiece-worthy vegan dish perfect for any gathering.

Ingredients

Scale
  • 2 small acorn squash
  • 1 cup wild rice, cooked
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup vegetable broth
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Place the squash halves cut-side up on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
  4. Roast the squash for 30 to 40 minutes, or until tender when pierced with a fork.
  5. While the squash roasts, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  6. Add the chopped onion and cook until soft, about 5 minutes.
  7. Stir in the minced garlic, thyme, and sage. Cook for 1 minute more until fragrant.
  8. Add the cooked wild rice, dried cranberries, and vegetable broth to the skillet. Mix well.
  9. If using, stir in the chopped nuts. Cook until the liquid is mostly absorbed, about 3 to 5 minutes. Season with salt and pepper.
  10. Once the squash is tender, remove it from the oven. Spoon the wild rice mixture generously into the cavities of each squash half.
  11. Return the stuffed squash to the oven for another 10 minutes to heat through.
  12. Serve warm and enjoy your Sunday Flavor!

Notes

  • If you do not have wild rice, you can substitute it with brown rice or quinoa for a slight variation.
  • For a deeper flavor, toast the pecans or walnuts lightly in a dry pan before adding them to the stuffing mixture.
  • Taste your stuffing before adding it to the squash; adjust salt and pepper as needed to make the flavors pop.
  • If you want a richer color, brush the edges of the squash with a tiny bit of maple syrup before the final bake.

Nutrition

Find it online: https://sundayflavor.com/stuffed-acorn-squash-with-wild-rice-cranberries/