Print

Cozy Stuffed Acorn Squash with Wild Rice

Stuffed Acorn Squash - featured image
Print Recipe

A hearty and healthy weeknight meal featuring roasted acorn squash halves filled with savory wild rice, cranberries, pecans, and fresh sage. This dish is perfect for meal prep and offers a comforting balance of sweet and savory flavors.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup dry wild rice
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1 handful fresh sage leaves, chopped
  • 1 tablespoon pure maple syrup
  • Salt and pepper to taste
  • Extra virgin olive oil, for drizzling

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash acorn squashes and cut them in half lengthwise. Scoop out seeds and pulp.
  3. Drizzle inside of squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down on a sheet pan.
  4. Roast squash for 30-40 minutes until tender when pierced with a knife. Remove from oven and flip cut-side up.
  5. While squash roasts, rinse wild rice. Combine rice and broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Fluff with a fork.
  6. In a small skillet, melt butter over medium heat. Sauté diced onion for 5 minutes until soft. Add garlic and chopped sage, cooking for 1 minute until fragrant.
  7. In a large bowl, combine cooked wild rice, sautéed onion mixture, dried cranberries, and chopped pecans. Stir in maple syrup and season with salt and pepper.
  8. Spoon the rice mixture generously into the roasted squash halves, packing it down slightly.
  9. Place stuffed squash back on the sheet pan. Drizzle tops with a little more olive oil or butter.
  10. Bake for another 10-15 minutes until filling is heated through and top is slightly crispy.
  11. Let cool for 5 minutes before serving warm.

Notes

If cutting raw squash is difficult, microwave it for 2-3 minutes to soften the skin. Wild rice should be chewy, not mushy. For a vegan option, swap butter for olive oil or vegan butter and use vegetable broth. The dish tastes even better the next day as flavors meld.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, healthy dinner, meal prep, vegetarian, gluten-free, comfort food, autumn recipes

Find it online: https://tomyumy.com/cozy-stuffed-acorn-squash-easy-healthy-meal-prep/