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Cozy Herb-Stuffed Acorn Squash with Wild Rice – Easy Fall Dinner

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A cozy fall dinner featuring tender roasted acorn squash filled with a savory wild rice blend, fresh herbs, dried cranberries, and crunchy pecans. This plant-based, gluten-free meal is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup wild rice (or wild rice blend)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 tablespoons balsamic vinegar
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Pomegranate arils (for garnish)
  • Drizzle of balsamic glaze (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  2. Brush the cut sides and interiors of the squash with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes, until fork-tender and edges are caramelized.
  3. While the squash roasts, rinse the wild rice under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, until tender and split open. Drain any excess liquid and set aside.
  4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for 30 seconds. Add the chopped mushrooms and cook for 6-8 minutes, until they release liquid and start to brown.
  5. Stir in the fresh sage, thyme, and rosemary. Cook for 1 minute until fragrant. Add the cooked wild rice, dried cranberries, chopped pecans, and balsamic vinegar. Stir to combine. Season with salt and pepper to taste.
  6. Once the squash halves are tender, remove from the oven. Carefully flip them cut-side up. Divide the wild rice filling evenly among the four halves, mounding slightly.
  7. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and tops are slightly crispy. Optionally, broil for 2-3 minutes for a golden crust.
  8. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, pomegranate arils, and a drizzle of balsamic glaze. Serve warm.

Notes

For best results, don’t skip pre-roasting the squash. Toast pecans in a dry skillet for 2-3 minutes for extra crunch. Season in layers for depth of flavor. If filling seems dry, add a splash of vegetable broth before reheating. Leftovers taste even better the next day.

Nutrition

Keywords: stuffed acorn squash, wild rice, fall dinner, vegan, gluten-free, herb-stuffed, cozy dinner

Find it online: https://spoonluma.com/cozy-herb-stuffed-acorn-squash-with-wild-rice-easy-fall-dinner/