Stuffed Acorn Squash with Wild Rice, Cranberries, and Pecans | Vegan Recipe

Serves 4 | 20min Preparation | 45min Baking

This vegan recipe of stuffed acorn squash is the essence of cozy, seasonal dining, offering a delicious combination of roasted squash with a nutty wild rice, cranberry, and pecan filling. Perfect for autumn gatherings or a special holiday meal, this vibrant dish is bursting with warm flavors, texture, and a subtle sweetness that delights with every bite.

Ingredients

• 2 medium acorn squash, halved and seeds removed

• 1 cup wild rice, rinsed

• 2 cups vegetable broth

• ½ cup dried cranberries

• ½ cup pecans, roughly chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)

• 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   

2. Prepare the Squash Brush the inside of each acorn squash half with a bit of olive oil and season with salt and pepper. Place cut side down on the prepared baking sheet and roast in the oven for 30 minutes or until the squash is tender and golden.
   

3. Cook the Wild Rice While the squash is roasting, cook the wild rice. In a medium saucepan, bring the vegetable broth to a boil, add the wild rice, cover, and reduce to a simmer. Cook for about 35–40 minutes or until the rice is tender and has absorbed the broth. Set aside.
   

4. Prepare the Filling In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 3–4 minutes. Add the garlic and cook for another minute.
   

5. Combine Ingredients for Filling Add the cooked wild rice, dried cranberries, chopped pecans, thyme, and rosemary to the skillet. Stir to combine and season with salt and pepper to taste. Let the mixture cook for 2–3 minutes for the flavors to blend.
   

6. Stuff the Squash Remove the squash from the oven and carefully flip each half over. Spoon the wild rice mixture into each squash half, pressing down to pack the filling. Place back in the oven and bake for an additional 10 minutes.
   

7. Garnish and Serve Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy this beautiful seasonal main dish!

Nutritional Information (Per Serving)

• Calories: 320

• Protein: 6g

• Carbohydrates: 45g

• Fiber: 8g

• Fat: 13g

• Sodium: 420mg

Tips for the Best Stuffed Acorn Squash (Vegan Recipe)

• Squash Choice: Look for acorn squashes that are firm and have even coloring for a sweet and nutty flavor.

• Substitute for Pecans: Walnuts or almonds work well if pecans are unavailable.

• For a Sweeter Twist: Drizzle a little maple syrup over the filling before baking for a touch of sweetness.

With love from my kitchen to yours 🥄🌿,

Andrea