Stuffed Acorn Squash

Hearty and festive, these stuffed acorn squashes are the perfect fall dish.


  • 2 medium acorn squash, halved lengthwise and seeds removed
  • 1 1/2 tablespoon olive oil
  • 1/2 medium yellow onion, diced
  • 1 shallot, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 cup wild rice
  • 2 cups low sodium vegetable broth
  • 1/4 cup pecans, chopped
  • 2 tablespoon unsweetened dried cranberries
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper


  1. Heat the oven to 450° F.
  2. Place the squash cut-side up on a baking sheet. Drizzle 1 tablespoon. of the oil over the squash halves and season with salt and pepper.
  3. Place in the oven and roast until just fork tender, about 25 to 30 minutes.
  4. Heat a large pan over medium heat and add 1 tablespoon. olive oil. Add the onion, shallots, celery, 1 teaspoon. salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes.
  5. Add the thyme, rice, and broth and and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, 25-30 minutes.
  6. Once rice is cooked, stir in the pecans and cranberries.
  7. Divide the filling among the roasted squash halves.
  8. Place back into the oven and roast until the squash is completely fork tender, the filling has heated through, and the edges have started to brown, about 20 to 25 minutes.