Savory Stuffed Acorn Squash with Wild Rice in Under 1 Hour

Name: Savory Stuffed Acorn Squash with Wild Rice in Under 1 Hour
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeded; 1 cup wild rice, cooked; 1/2 cup dried cranberries; 1/4 cup chopped pecans; 1 tbsp olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup vegetable broth

Author: lia

Published: September 3, 2025

Stuffed Acorn Squash with Wild Rice and Cranberries

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There’s something magical about autumn’s arrival – the crisp air, the golden leaves, and best of all, the seasonal ingredients that make their glorious comeback. That’s when I first fell head over heels for stuffed acorn squash at my local farmers market years ago. A vendor was serving samples of these little edible bowls filled with wild rice and tart cranberries, and one bite had me hooked. I immediately begged for the recipe (okay, maybe not my proudest moment) and have been making my version ever since.

What makes this stuffed acorn squash so special? It’s that perfect balance of sweet and savory, with the nutty wild rice playing off the pop of cranberries and crunchy pecans. And the squash itself? Roasted until tender, it becomes this naturally sweet vessel that just begs to be stuffed with goodness. It’s become my go-to vegetarian main dish when I want something hearty but still packed with wholesome ingredients.

I love how this dish celebrates fall’s bounty while being simple enough for weeknights yet fancy enough for holiday tables. Whether you’re vegetarian or just looking for a seasonal showstopper, this recipe delivers on flavor, texture, and that cozy autumn feeling we all crave.

Why You’ll Love This Stuffed Acorn Squash

Let me tell you why this recipe has become my autumn obsession—and why it’ll be yours too. First off, it’s so easy to make. Even on busy weeknights, you can have this gorgeous dish on the table in under an hour. The ingredients do most of the work for you—roasting the squash brings out its natural sweetness, while the wild rice and cranberry filling comes together in minutes.

But the best part? This stuffed acorn squash checks all the boxes:

Nutrient-packed: Loaded with fiber from the squash and rice, plus antioxidants from cranberries and healthy fats from pecans
Holiday-ready: That beautiful presentation makes it perfect for Thanksgiving or festive dinners (no one needs to know how simple it was!)
Meal prep magic: The stuffed halves keep beautifully in the fridge—just reheat and serve
Vegetarian delight: A satisfying main that even meat-lovers adore (my skeptical uncle asked for seconds last year!)

Honestly, the hardest part is waiting for it to come out of the oven—that aroma of roasted squash and thyme is downright intoxicating. Trust me, your kitchen’s about to smell like fall decided to move in permanently.

Ingredients for Stuffed Acorn Squash with Wild Rice and Cranberries

Gathering ingredients for this stuffed squash is like assembling autumn’s greatest hits – each one brings something special to the party. Here’s exactly what you’ll need to make 4 generous servings (because trust me, you’ll want leftovers!):

2 medium acorn squash (halved lengthwise, seeds removed – look for ones that sit flat when cut)
1 cup cooked wild rice (measured after cooking – about 1/3 cup dry yields this amount)
1/2 cup dried cranberries (unsweetened preferred – chop any extra-large ones)
1/4 cup pecans (chopped – toast them first for maximum flavor!)
1 tbsp olive oil (plus extra for brushing squash)
1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
1/2 tsp salt (I like coarse kosher salt here)
1/4 tsp black pepper (freshly cracked is best)
1/4 cup vegetable broth (low-sodium works great)

A quick tip from my many trials: measure your cooked rice after it’s done – wild rice expands differently than white rice. And those pecans? I always toast them while the squash roasts – just 5 minutes in a dry pan transforms them from good to “can’t-stop-nibbling” amazing.

Equipment You’ll Need

One of the best things about this stuffed acorn squash recipe? You probably already have everything you need in your kitchen! Here’s the short-but-essential list:

Rimmed baking sheet (trust me, the edges prevent any squash juices from making a mess in your oven)
A sharp chef’s knife (for cleanly halving those stubborn squash – safety first!)
Mixing bowl (medium-sized works perfectly for combining all that glorious filling)
Measuring cups (I eyeball the cranberries because I always add extra – shhh!)

That’s seriously it! No fancy gadgets required – just good old reliable tools to create something spectacular.

How to Make Stuffed Acorn Squash with Wild Rice and Cranberries

Okay, friends – let’s dive into making this autumn masterpiece! I promise it’s easier than it looks, and I’ll walk you through each step just like I do when teaching my nieces how to cook. Here’s the foolproof method I’ve perfected over years of making this dish (and eating way too many “test” batches).

Preparing the Squash

First, tackle those acorn squash – they’re tougher than they look! Place each squash on a stable surface and use your sharpest knife to cut straight down from stem to bottom. Worried about slipping? Try microwaving the whole squash for 30 seconds first – it softens the skin just enough to make cutting safer.

Scoop out the seeds and stringy bits with a spoon (save those seeds for roasting later if you’re feeling fancy!). Now brush the cut sides generously with olive oil – I use about 1 teaspoon per half – and sprinkle lightly with salt. Place them cut-side down on your baking sheet. This position helps them caramelize beautifully while keeping the flesh moist.

Stuffed Acorn Squash with Wild Rice and Cranberries - detail 1

Cooking the Wild Rice

While the squash roasts (we’ll get to that in a sec), let’s cook our wild rice to nutty perfection. The ratio I swear by: 1 part wild rice to 3 parts water. Bring it to a boil, then reduce to a simmer and cover for 45-50 minutes until the grains burst open but still have some chew.

Pro tip from my kitchen disasters: don’t stir the rice while cooking! Wild rice releases starch that can make it gummy if disturbed. Just let it do its thing until all the water’s absorbed. Fluff with a fork when done – you should have about 1 cup cooked.

Mixing the Filling

Now for the fun part – creating that irresistible filling! In your mixing bowl, combine the cooked wild rice, dried cranberries, and toasted pecans. The contrast here is everything – chewy rice, tart-sweet berries, and crunchy nuts create magic.

Add the thyme, remaining salt, and pepper. I always take an extra moment to rub the dried thyme between my fingers before adding it – this releases its oils for maximum flavor. Give everything a good stir – the mixture should hold together when pressed but still look loose and textured.

Assembling and Final Bake

When your squash halves are tender (about 30 minutes at 375°F – test with a fork), flip them over carefully. They’ll be hot! Now pile that beautiful filling high into each cavity – don’t be shy! I mound it slightly above the edges because it settles during baking.

Here’s my secret step: drizzle each stuffed half with 1 tablespoon of vegetable broth. This keeps everything moist without making it soggy. Pop them back in the oven for 10 minutes – just enough time for the flavors to meld and the tops to get slightly crispy.

Stuffed Acorn Squash with Wild Rice and Cranberries - detail 2

The moment you pull these from the oven, resist digging in immediately! Let them rest for 5 minutes – this allows the squash to reabsorb some juices so every bite is perfect. Then grab your forks – it’s time for autumn on a plate!

Tips for Perfect Stuffed Acorn Squash

After making this recipe more times than I can count, I’ve learned a few tricks that take it from good to “can I have your recipe?” amazing. First, test your squash doneness by poking the flesh with a fork – it should slide in easily but still offer slight resistance (like a ripe avocado). Underdone squash is frustrating to eat, while overdone turns mushy.

Toast those pecans! I know it’s an extra step, but 5 minutes in a dry pan transforms them from bland to buttery perfection. And if your cooked wild rice seems too moist (a common issue), simply spread it on a paper towel and pat gently – you want just enough moisture to hold the filling together without making the squash soggy.

My last golden rule? Let the stuffed squash rest for 5 minutes after baking. This lets the flavors settle and prevents burning your mouth on that first glorious bite – though I can’t promise I always follow this advice myself!

Variation Ideas

One of the best things about this stuffed acorn squash recipe? It’s like a blank canvas waiting for your creative touch! Over the years, I’ve played with so many delicious twists that I can’t help but share my favorites. Swap the wild rice for quinoa when you want something quicker-cooking – it gives a lovely pop of texture that my kids adore.

Feeling fancy? Crumble some goat cheese over the filling before the final bake – that tangy creaminess against the sweet squash is downright addictive. And if cranberries aren’t your thing, try chopped dried cherries or golden raisins instead. Last Thanksgiving, I even tossed in some diced apple with the filling – that extra sweetness had everyone asking for the “secret ingredient.”

The possibilities are endless, so don’t be afraid to experiment! That’s how all the best family recipes are born.

Serving Suggestions

This stuffed acorn squash deserves center stage on your dinner plate! I love serving mine with a simple massaged kale salad – the bitterness balances the squash’s sweetness perfectly. For an extra flavor boost, drizzle everything with a balsamic glaze right before serving – that tangy-sweet pop makes every bite sing. When I’m feeling extra fancy (or hosting guests), I’ll sprinkle some microgreens on top for color and freshness – makes it look straight from a gourmet restaurant!

Storing and Reheating Leftovers

One of my favorite things about this stuffed acorn squash? It tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat at 350°F for about 15 minutes – just until warmed through. The squash stays beautifully moist, and the flavors have more time to mingle. Pro tip: If the rice seems dry, add a teaspoon of broth before reheating. I’ve been known to eat these straight from the fridge too – no judgment here!

Nutritional Information

Just a quick heads up – while I’ve included approximate nutrition facts for this stuffed acorn squash recipe, the exact values can vary depending on your specific ingredients. The size of your squash, the brand of wild rice, even how generous you are with those pecans – it all makes a difference!

I calculate nutrition based on standard grocery store ingredients, but if you’re watching specific macros or have dietary needs, I always recommend plugging your exact measurements into a nutrition calculator. That said, this dish is packed with good-for-you stuff – fiber from the squash and rice, antioxidants from cranberries, and healthy fats from nuts. It’s the kind of meal that makes you feel as good as it tastes!

Frequently Asked Questions

Can I use butternut squash instead?
Absolutely! Butternut squash works beautifully as a substitute – just cut it into large “boats” rather than halves. The roasting time might increase by 5-10 minutes since butternut tends to be denser. I actually prefer it sometimes because the straighter sides hold more filling. The flavor’s slightly sweeter too – perfect if you’re serving kids!

Is wild rice gluten-free?
Yes! True wild rice (not wild rice blends) is naturally gluten-free, making this dish perfect for anyone with gluten sensitivities. But here’s my caution – always check packaging, as some wild rice mixes contain other grains. I stick to 100% wild rice from brands like Lundberg to be safe.

Can I make this ahead for Thanksgiving?
You bet – it’s my Thanksgiving lifesaver! Here’s how I do it: roast the squash and prepare the filling separately a day ahead. Store them in the fridge, then assemble and do the final bake right before serving. The flavors actually improve overnight! Just add 5 extra minutes to the baking time since everything starts cold.