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stuffed acorn squash halves filled with wild rice and cranberries on a dark plate in a wide horizontal shot, glossy edges and toasted pecans, on a festive table runner, warm natural light, shallow depth of field, landscape orientation

Stuffed Acorn Squash with Wild Rice & Cranberries

Roasted acorn squash halves filled with wild rice, cranberries, and pecans.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 acorn squash halved and seeded
  • 1.5 cups cooked wild rice
  • 1/3 cup dried cranberries
  • 1/3 cup pecans toasted and chopped
  • 1 shallot minced
  • 3 tbsp olive oil
  • 1 tsp dried sage
  • 1/2 tsp salt

Method
 

  1. Heat oven to 400F, brush squash with 1 tbsp oil, and roast cut-side down 30 minutes.
  2. Saute the shallot in remaining oil until soft.
  3. Stir in the wild rice, cranberries, pecans, sage, and salt.
  4. Flip the roasted squash and pile the filling into each hollow.
  5. Return to the oven 12-15 minutes until heated through and lightly toasted.
  6. Serve warm as a satisfying vegetarian centerpiece.

Notes

Crumble feta or goat cheese on top for a salty finish.