Wild Rice Stuffed Acorn Squash is the kind of cozy, colourful recipe that earns a permanent spot in your fall and winter rotation. Each roasted squash half becomes a hearty edible bowl, packed with nutty wild rice, tender vegetables, and a balance of savoury herbs and gentle sweetness from apple and cranberries. It looks impressive coming out of the oven, but the steps are simple enough for a weeknight when you have a bit more time.
The recipe begins with wild rice gently simmered in vegetable broth or water until it absorbs flavour and develops its signature chewy texture, while acorn squash halves roast until the flesh is tender and lightly caramelized. That cooked wild rice becomes the backbone of the stuffing: sturdy enough to hold up through a second bake and hearty enough to make each squash half feel satisfying, whether you serve it as a standout side dish or a full vegetarian main.
While the rice and squash cook, the rest of the filling comes together in a skillet. Canola oil, onion, celery, carrot, and apple soften into a savoury aromatic base that smells like fall. Dijon mustard, dried sage and thyme, ground ginger, salt, and pepper layer in warm, classic flavours that feel both comforting and familiar. Walnuts bring a satisfying crunch, dried cranberries add bright pops of sweetness and colour, and fresh parsley lifts everything at the end. Once the wild rice is folded in, you have a fragrant, textured stuffing that is nestled into the squash.
To finish, the squash halves are filled generously, baked again until everything is heated through, and served hot. It’s perfect for Sunday dinners, holiday tables, or meatless Mondays when you want something that feels special but still comes from ingredients you likely have on hand: squash, pantry-friendly wild rice, vegetables, and simple seasonings.
Recipe Developed by Renée Kohlman
Wild Rice Stuffed Acorn Squash
Ingredients
- 1/2 cup uncooked wild rice, rinsed
- 1 1/2 cups vegetable broth or water
- 2 acorn squash, totalling 3 lbs
- 2 Tbsp canola oil
- 1 small onion, diced
- 3 celery stalks, diced
- 1 carrot, diced
- 1 medium apple, diced
- 1 Tbsp Dijon mustard
- 3/4 tsp dried sage
- 3/4 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp pepper
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 Tbsp chopped fresh parsley
Instructions
- Combine the wild rice and broth in a medium saucepan. Cover, and bring to a boil over high heat. Turn the heat down to low and simmer the rice for 45-55 minutes until tender.
- Meanwhile, preheat the oven to 400°F (200°C). Line a baking sheet with foil. Cut each squash in half lengthwise and scoop out the seeds. Season the cut side of the squash with salt and pepper. Place the squash, cut side down, on the baking sheet and bake for 20-30 minutes until tender when pierced with a fork.
- While the rice and the squash are cooking, prepare the rest of the filling. Heat a large skillet over medium-high heat. Add the canola oil. Stir in the onion and cook for a few minutes, then add the celery and carrot. Cook for a few minutes longer then stir in the diced apple, Dijon, herbs, salt, ginger, and pepper. Continue to cook for a few minutes until the apple is slightly softened.
- When the rice is fully cooked, stir it into the skillet along with the walnuts, cranberries, and parsley. Season to taste.
- When the squash are finished cooking, turn them over so the cut side is facing up (leave them on the baking sheet or transfer to a casserole dish). Turn the oven temperature down to 350°F (180°C). Stuff the squash with the wild rice filling. You will likely have some filling leftover, which you can use for another recipe for freeze for later use. Bake the squash for 20 minutes. Serve hot.
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