Stuffed Acorn Squash with Wild Rice and Cranberries

About This Recipe

This stuffed squash brings together two ingredients deeply tied to Canadian harvest cooking: acorn squash, roasted until its flesh turns tender and slightly caramelized at the edges, and wild rice, simmered until the grains split open and turn nutty. Roasting the squash cut-side down first is the technique that keeps it from drying out, letting it steam gently in its own moisture before flipping to fill and finish. The wild rice filling, studded with dried cranberries, toasted pecans and a touch of maple syrup, mirrors many of the same flavors found in Canadian Thanksgiving cooking, packed into a self-contained, individually portioned vessel. A final stint back in the oven melds the filling with the squash and lets the edges of the rice mixture crisp slightly. This is the kind of dish that works equally well as a vegetarian main or a striking side at a fall dinner table, using the squash itself as a natural, edible bowl.

Ingredients

Serves 4

• 2acorn squash(halved and seeded)
• 3 tbspolive oil(divided)
• 1 cupwild rice(cooked)
• 0.5 cupdried cranberries
• 0.5 cuppecans(toasted and chopped)
• 1shallot(diced)
• 2 tbspmaple syrup
• 1.5 tspfine sea salt(divided)
• 0.25 tspblack pepper
• 0.5 cupcrumbled feta(optional)

Instructions

1. 1

   Roast the squash

   Brush the cut sides of the squash with 2 tbsp olive oil and season with 1 tsp salt. Place cut-side down on a baking sheet and roast at 400°F for 30-35 minutes until fork-tender.

2. 2

   Cook the shallot

   While the squash roasts, cook diced shallot in remaining oil for 4-5 minutes until soft.

3. 3

   Make the filling

   Combine the cooked shallot with wild rice, cranberries, pecans, maple syrup, remaining salt and pepper.

4. 4

   Flip and fill

   Flip the roasted squash halves cut-side up and fill generously with the wild rice mixture.

   Roasting the squash cut-side down first is what keeps the flesh moist and tender rather than drying out in the dry oven heat.

5. 5

   Add cheese

   Scatter feta over the filling if using.

6. 6

   Bake again

   Return to the oven and bake 10-15 minutes more until the filling is warmed through and the top is lightly toasted.

7. 7

   Serve

   Serve warm as a main or hearty side.

Variations

• •

  Add crumbled sausage to the filling for a heartier, non-vegetarian version.

• •

  Swap wild rice for a wild rice and brown rice blend to cut down on cooking time.

• •

  Use butternut squash instead of acorn if that's more available, adjusting roasting time slightly.

Storage

Refrigerate up to 4 days. Reheat in a 350°F oven until warmed through; the squash holds its texture well upon reheating.

Frequently Asked Questions