American
Stuffed Acorn Squash with Wild Rice and Pecans
Maple-roasted acorn squash halves filled with nutty wild rice, sage, cranberries and toasted pecans, then baked with tangy goat cheese.
- Edible squash bowls
- Festive fall centerpiece
- Make-ahead filling
Stuffed acorn squash looks like a special-occasion dish but is surprisingly easy to pull off on a weeknight. Each squash half becomes its own edible bowl, roasted until the flesh is sweet and tender and brushed with a little maple syrup. The filling combines chewy wild rice with softened onion, celery and sage, plus tart cranberries and crunchy pecans. It is a beautiful vegetarian centerpiece for fall dinners and holiday tables alike.
Instructions
Combine the wild rice, broth and 1/4 teaspoon of the salt in a saucepan and bring to a boil. Cover and simmer over low heat for 45 to 55 minutes, until the rice is tender and many grains have split open. Drain off any remaining liquid.
Meanwhile, heat the oven to 400 degrees F and line a sheet pan with parchment. If needed, trim a thin slice from the rounded side of each squash half so it sits flat, taking care not to cut through.
Brush the cut sides and cavities of the squash with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt and the pepper.
Place the squash cut-side down on the pan and roast for 30 to 35 minutes, until the flesh is tender when pierced and the cut edges are caramelized.
While the squash roasts, heat the butter and remaining olive oil in a large skillet over medium heat. Cook the onion and celery for 7 to 8 minutes, until softened.
Add the garlic and sage and cook for 1 minute, until fragrant.
Stir in the cooked wild rice, cranberries, half the pecans and the remaining 1/4 teaspoon salt and cook for 2 minutes to heat through. Stir in the parsley and taste for seasoning.
Flip the roasted squash cut-side up and brush the flesh with the maple syrup.
Spoon the filling generously into each squash half, mounding it on top, then sprinkle with the goat cheese and remaining pecans.
Return to the oven for 10 to 12 minutes, until the filling is hot and the cheese is softened. Serve one half per person.
Test kitchen tips
- Acorn squash is hard to cut; microwave it whole for 1 to 2 minutes to soften the skin, and steady your cutting board on a damp towel so it does not slip.
- Make the filling up to 3 days ahead, or fill the roasted squash, cover and refrigerate for 1 day; bake at 375 degrees F for 25 minutes until hot.
- Brown rice or quinoa can stand in for the wild rice, and crumbled feta or a sprinkle of Parmesan can replace the goat cheese; leave the cheese off for a vegan version.
Nutrition per serving
- Calories
- 470
- Protein
- 10g
- Carbs
- 66g
- Fat
- 21g
- Fiber
- 9g
- Sugar
- 20g
- Sodium
- 690mg
Nutrition values are estimates calculated per serving. See our disclaimer.
