Wild Rice Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans

Baked Acorn Squash with Wild Rice, Cranberries, and Pecans makes an inviting Thanksgiving side, with each roasted squash half holding its own serving of filling. The orange flesh turns tender and sweet in the oven. Inside, chewy wild rice, tart dried cranberries, and toasted pecans give each bite a little contrast in texture. Shallots soften in butter with fresh sage, and orange zest and juice brighten the filling. Perfect wild rice stuffed acorn squash

Origins of wild rice stuffed acorn squash

Wild rice brings a history of its own to this modern Thanksgiving recipe. It is the edible grain of an aquatic grass that grows in the Great Lakes region, where Indigenous peoples have harvested it by hand for generations. Known as manoomin in Ojibwe, wild rice remains culturally and spiritually important to Ojibwe communities. Its earthy flavor and firm texture make it a natural partner for sweet roasted squash.

Roast the squash halves cut-side down so the edges brown and the centers soften. While they’re in the oven, simmer the wild rice in vegetable broth until the grains are tender and many have split open. Drain any extra broth before tossing the rice with the sage butter, dried cranberries, orange, and most of the toasted pecans. Once the squash is tender, turn the halves over, spoon in the filling, and return them to the oven briefly to heat through. Again, perfect wild rice stuffed acorn squash.

For Thanksgiving, serve one small squash half per person alongside cider-glazed turkey. The vegetable broth also makes the stuffed squash suitable as a vegetarian main. To get a head start, prepare the filling the day before and keep the toasted pecans separate. Reheat the rice with a splash of broth before filling the freshly roasted squash. Fold in most of the nuts just before stuffing, then scatter the rest over the top at the table so there’s a little crunch in every spoonful.

Mr. Sam

Baked Acorn Squash with Wild Rice, Cranberries, and Pecans

Baked Acorn Squash with Wild Rice, Cranberries, and Pecans makes an inviting Thanksgiving side, with each roasted squash half holding its own serving of filling. The orange flesh turns tender and sweet in the oven. Inside, chewy wild rice, tart dried cranberries, and toasted pecans give each bite a little contrast in texture. Shallots soften in butter with fresh sage, and orange zest and juice brighten the filling.

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 Servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 Acorn Squash Cut in half.
• 2 Tbl Olive Oil
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1 Cup Wild Rice Uncooked and rinsed.
• 3 Cups Vegetable Broth
• 1/2 Cup Pecans Chopped.
• 3 Tbl Unsalted Butter
• 2 Shallots Finely chopped.
• 1 Tbl Sage Fresh and finely chopped.
• 1/2 Cup Cranberries Dried.
• 1 Tsp Orange Zest Finely grated.
• 2 Tbl Orange Juice

Method

 

1. Roast the squash. Heat the oven to 425°F. Halve the squash crosswise and scoop out the seeds. If a half wobbles, shave a thin slice off the rounded base so it sits flat. Brush the cut sides with oil and season with salt and pepper. Place cut-side down on a parchment-lined rimmed baking sheet and roast for 30–40 minutes, until a knife slides easily into the flesh.
2. Cook the wild rice. While the squash roasts, bring the rice and broth to a boil. Reduce the heat, cover, and simmer for 40–50 minutes, until the grains are tender and many have split open. Drain any excess broth.
3. Toast the pecans and make the filling. Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, then transfer them to a plate. Melt the butter in the same skillet over medium heat. Add the shallots and cook for 3–4 minutes until soft. Stir in the sage for 30 seconds, then add the cooked rice, cranberries, orange zest, and juice. Fold in most of the pecans and taste for salt.
4. Fill and finish. Turn the squash halves cut-side up and divide the filling among them. Return them to the oven for 5–8 minutes, until hot throughout. Scatter the remaining pecans over the top just before serving.

Notes

Make ahead: Prepare the filling through step 3 a day ahead, leaving out the pecans. Refrigerate the filling and keep the toasted pecans in an airtight container at room temperature. Reheat the filling in a skillet with a splash of broth, fold in most of the pecans, and spoon it into the freshly roasted squash. Finish as directed.