Roasted squash halves filled with wild rice, cranberries, and pecans
Stuffed Acorn Squash
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
4
4 stuffed halves
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
Tender acorn squash halves roasted until caramelized, then stuffed with a hearty filling of wild rice, dried cranberries, toasted pecans, and fresh herbs. A stunning fall centerpiece.
Cuisine: American
Category: Main Course
Difficulty: Easy
Cost: $$
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Quick Summary
65 min total time|4 servings|Easy difficulty
Tender acorn squash halves roasted until caramelized, then stuffed with a hearty filling of wild rice, dried cranberries, toasted pecans, and fresh herbs. A stunning fall centerpiece.
AmericanVegetarianVeganGluten-FreeDairy-Free
Sarah Chen
(Updated )
Stuffed acorn squash is one of those dishes that looks like it took hours but is actually remarkably simple. The squash halves are natural bowls — roast them until the edges caramelize and the flesh becomes butter-soft, then pile in a savory-sweet filling of wild rice, cranberries, and pecans.
This is a show-stopping centerpiece for Thanksgiving or any fall dinner party, but it is easy enough for a weeknight meal too. The combination of nutty wild rice, tart-sweet cranberries, crunchy pecans, and maple-glazed squash hits every note — sweet, savory, chewy, and crunchy all at once.
Ingredients
- 2 acorn squash, halved and seeded
- 1 cup wild rice, cooked
- 1/3 cup dried cranberries
- 1/3 cup pecans, toasted and chopped
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 green onions, sliced
- 1 tablespoon fresh sage, chopped
- Salt and black pepper
Instructions
- 1
Preheat oven to 400°F. Brush squash halves with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet.
- 2
Roast for 30-35 minutes until the flesh is tender when pierced with a knife.
- 3
While squash roasts, combine cooked wild rice, cranberries, pecans, green onions, sage, and 1 tablespoon maple syrup.
- 4
Flip roasted squash cut-side up. Brush with remaining maple syrup.
- 5
Fill each squash half generously with the wild rice mixture. Return to oven for 10-15 minutes until filling is heated through.
- 6
Drizzle with a touch more maple syrup and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Acorn squashDelicata or small butternut squash
Both have similar sweetness and roast well.
Wild riceQuinoa or farro
Quinoa cooks faster; farro has a chewier texture.
CranberriesDried cherries or golden raisins
Both add a similar sweet-tart note.
Tips & Storage
Pro Tips
To make cutting acorn squash easier, microwave the whole squash for 2 minutes to soften it slightly.
Substitute quinoa or farro for wild rice if preferred.
Add crumbled goat cheese (if not vegan) for a tangy, creamy element.
Storage
Refrigerate stuffed halves in an airtight container for up to 4 days.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (1 stuffed half) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates52g
Fat12g
Fiber6g
Sugar18g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use other squash?
- Delicata squash halves or small butternut squash halves work as excellent substitutes.
- Can I make the filling ahead?
- Yes, make the filling up to 3 days ahead and refrigerate. Stuff squash just before baking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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