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Cozy Stuffed Acorn Squash with Wild Rice – Best Family Meal

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This cozy stuffed acorn squash with wild rice is a budget-friendly, picky eater-approved meal that feels special enough for a holiday table but simple enough for a regular Tuesday. Roasted squash halves are filled with a savory-sweet wild rice mixture featuring apple, cranberries, and pecans, then baked to perfection.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 tablespoon olive oil (for brushing squash)
  • Salt and black pepper (to taste)
  • 1 cup uncooked wild rice
  • 2 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1 tablespoon olive oil or butter (for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 1 medium apple (Honeycrisp or Gala), diced
  • 1/2 cup dried cranberries (unsweetened preferred)
  • 1/2 cup chopped pecans or walnuts (toasted if possible)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper (to taste)
  • 1/3 cup crumbled feta cheese or grated Parmesan (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a rimmed baking sheet lined with parchment paper.
  2. Roast squash for 25 to 30 minutes until fork-tender but still holding shape. Set aside to cool slightly. Keep oven on.
  3. While squash roasts, rinse wild rice under cold water. In a medium saucepan, combine rinsed rice, broth, and bay leaf. Bring to a boil, then reduce to low simmer, cover, and cook for 40 to 50 minutes until grains split open and are tender but chewy. Drain excess liquid, remove bay leaf, and fluff with fork.
  4. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion and celery; cook 5 to 6 minutes until softened. Add diced apple and cook 2 to 3 minutes more. Stir in sage, thyme, and cinnamon; cook 30 seconds until fragrant.
  5. Remove skillet from heat. Stir in cooked wild rice, dried cranberries, and chopped pecans. Season with salt and pepper to taste.
  6. Flip roasted squash halves cut-side up on baking sheet. Divide filling evenly among the four halves, mounding slightly. Sprinkle with feta or Parmesan if using.
  7. Return to oven and bake 10 to 15 minutes until heated through and cheese is melted. For a browner top, broil for the last 2 minutes, watching closely.
  8. Remove from oven and let rest 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Roast squash cut-side down to prevent watery filling. Cook wild rice until grains split open—undercooked rice is unpleasant. Toast nuts for extra flavor. Make rice up to 3 days ahead for quicker prep. For vegan, use vegetable broth and skip cheese. For nut-free, swap pecans for pumpkin seeds. Leftovers keep 4 days in fridge or freeze up to 3 months.

Nutrition

Keywords: stuffed acorn squash, wild rice, fall recipe, vegetarian, gluten-free, budget-friendly, family meal, cozy dinner

Find it online: https://spoonluma.com/cozy-stuffed-acorn-squash-with-wild-rice-best-family-meal/