Roasted acorn squash halves filled with wild rice, cranberries and pecans, an autumn Canadian dinner built around harvest produce.
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.
Serves 4
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.
While the squash roasts, cook diced shallot in remaining oil for 4-5 minutes until soft.
Combine the cooked shallot with wild rice, cranberries, pecans, maple syrup, remaining salt and pepper.
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.
Scatter feta over the filling if using.
Return to the oven and bake 10-15 minutes more until the filling is warmed through and the top is lightly toasted.
Serve warm as a main or hearty side.
Roast the squash cut-side down first — this traps steam against the flesh and keeps it tender instead of drying it out under direct heat.
Cook the wild rice ahead of time so this comes together faster; it also gives the rice time to cool slightly before mixing with the other filling ingredients.
Toast the pecans separately before adding them to the filling — pre-toasting gives a deeper flavor than baking them raw inside the squash.
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.
Refrigerate up to 4 days. Reheat in a 350°F oven until warmed through; the squash holds its texture well upon reheating.
Squash has been cultivated across North America by Indigenous peoples for thousands of years as one of the 'Three Sisters' crops alongside corn and beans, and stuffed squash dishes reflect this long agricultural heritage combined with the Canadian pantry staples of wild rice and maple syrup.
Yes — the wild rice mixture can be made up to 2 days ahead and refrigerated; just bring it to room temperature before filling the roasted squash.
Trim a thin sliver off the rounded bottom of each half so it sits level on the baking sheet and later on the plate.
Larger squash may need extra time — check for doneness with a fork; it should slide in easily, and if not, continue roasting in 10-minute increments.
Per serving (350g / 12.3 oz) · 4 servings total
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