Name: Autumn Acorn Squash with Wild Rice
Prep time: 20 min
Cook time: 50 min
Ingredients: 1 cup wild rice (, prepared per package instructions); 2 tbsp butter; 2 acorn squash (, cut in half); 2-4 tbsp olive oil (, extra virgin); kosher salt; black pepper; 1 tbsp olive oil (, extra virgin); 1 tbsp butter; 2 large shallots (, chopped); ¼ tsp kosher salt; ¼ tsp black pepper; 4 cloves fresh garlic (, minced); 1 cup chopped pecans; ¼ cup dried cranberries; ¼ cup sprouted pumpkin seeds (, raw with sea salt); 2 tsp dried parsley; 4 sprigs fresh rosemary (, chopped - 1 for each squash); 4 sprigs fresh thyme (, chopped - 1 for each squash)

Jump to Recipe Print Recipe

Autumn Acorn Squash with Wild Rice is stuffed full of buttery sauteed shallots and garlic, pecans, cranberries, pumpkin seeds, and fresh herbs. This is one of our most favorite vegetarian meals or served along with roasted chicken or turkey … it is just so very, very scrumptious! The seasonings, flavors, crunch, textures … just incredible!

_{THIS POST MAY CONTAIN AFFILIATE SALES LINKS. These do not cost you anything additional but do assist us in running this site. If you have any questions, please see our AFFILIATE DISCLOSURE POLICY for more information. Also – as an Amazon Associate, we earn from qualifying purchases.}

What do you need to make Autumn Acorn Squash with Wild Rice?

Here’s what you’ll need from the grocery store …

Wild Rice:

Wild rice, 1 cup rice – prepared according to package directions
Butter, 2 tablespoons butter

Acorn Squash:

Acorn squash, 2 medium to large sized acorn squash – cut in half
Extra virgin olive oil, 2 to 4 tablespoons olive oil
Kosher salt, to taste
Black pepper, to taste

Topping:

Extra virgin olive oil, 1 tablespoon olive oil
Butter, 1 tablespoon butter
Shallots, 2 large shallots – chopped
Kosher salt, 1/4 teaspoon salt
Black pepper, 1/4 teaspoon pepper
Garlic, 4 cloves fresh garlic – minced
Pecans, 1 cup chopped pecans
Dried cranberries, 1/4 cup dried cranberries
Sprouted pumpkin seeds, 1/4 cup sprouted pumpkin seeds – raw with sea salt
Parsley, 2 teaspoons dried parsley
Rosemary, 4 sprigs fresh rosemary – chopped (1 sprig for each halved squash)
Thyme, 4 sprigs fresh thyme – chopped (1 sprig for each halved squash)

How do you cut acorn squash for baking?

The first time I was planning a recipe with acorn squash, I was a bit intimidated by the density of the squash and … the size and weight of the knife I was going to use to cut through it. Yikes!! But I learned that if you pop it in the microwave for 2 to 3 minutes, it softens, and it is a breeze to cut through!

Use an oven mitt to remove it, as the squash will be hot to touch.

Allow it to cool briefly and then either cut through the center from side to side to create an open flower shape or from top to bottom to create an acorn shape as I have in these photos.

Then use a spoon and scrape along the inside of the pulp and seeds and scoop it out.

How do you make Wild Rice Stuffed Acorn Squash?

Preheat your oven to 400° F and prepare a rimmed baking sheet with parchment paper.

Wild Rice

Prepare the wild rice according to the package instructions. This will take about 45 minutes to an hour to cook. Once it’s finished cooking, add 2 tablespoons butter, fluff with a fork, remove from heat, return the lid, and set the rice aside to keep it nice and hot.

Acorn Squash

To make it easier to cut your squash, microwave each one for about 2 to 3 minutes to soften.

Carefully slice each acorn squash lengthwise through one of the furrows (or ridges). Note: Cut through the center if you wish for it to have a flower shape instead of an acorn shape.

Use a spoon to scrape out the pulp and seeds from the center.

Brush olive oil over the cut edge and inside the squash with a basting brush; then sprinkle with salt and pepper (I like to add a hefty amount of seasoning here! It just really enhances the flavor of the squash!). Place cut-side down on the parchment paper.

Transfer to the oven to bake for 25 minutes. Then turn each over (cut side up) and roast in the oven for an additional 15 to 20 minutes or until the inside is fork-tender.

Shallot, Pecan, pumpkin, & Cranberry Topping

While the squash bakes and the rice simmers, prepare the shallots.

In a medium skillet heat olive oil and butter over medium heat, add shallots, and season with salt and pepper. Saute until softened. Stir in garlic cloves, pecans, cranberries, pumpkin seeds, and parsley. Continue to stir and cook for about 5 minutes.

NOTE: Once you’re done cooking the topping mixture you can combine it with the cooked rice if you’d like.

Assembly

Pull the acorn squash from the oven, place one squash on each plate, and then stuff each one with wild rice and top with a heaping scoop of the shallot, pecan, pumpkin, and cranberry mixture. Top with sprigs of rosemary and thyme.

Here are a few of our favorite easy fall recipes …

Looking for more tasty and easy recipes? Try a few here:

Autumn Acorn Squash with Wild Rice

Coogan’s Kitchen

5 from 1 vote

Print Recipe Pin Recipe

Add to Collection

Prep Time 20

Cook Time 50

Course Dinner, Main Course, Side Dish

Servings servings

Equipment

Large rimmed baking sheet
Parchment paper
Large skillet or rice maker
Medium skillet
Sharp knife
Basting brush
Mallet

Ingredients

Wild Rice

1 cup wild rice , prepared per package instructions
2 tbsp butter

Acorn Squash

2 acorn squash , cut in half
2-4 tbsp olive oil , extra virgin
kosher salt
black pepper

Topping

1 tbsp olive oil , extra virgin
1 tbsp butter
2 large shallots , chopped
¼ tsp kosher salt
¼ tsp black pepper
4 cloves fresh garlic , minced
1 cup chopped pecans
¼ cup dried cranberries
¼ cup sprouted pumpkin seeds , raw with sea salt
2 tsp dried parsley
4 sprigs fresh rosemary , chopped – 1 for each squash
4 sprigs fresh thyme , chopped – 1 for each squash

Instructions

Preheat oven to 400° F.
Prepare a rimmed baking sheet with parchment paper.

Wild Rice

Prepare the wild rice according to the package instructions. This will take 45 minutes to an hour to cook. Once it's finished cooking, add 2 tablespoons butter, fluff with a fork, remove from heat, return the lid, and set aside.

Acorn Squash

To make it easier to cut each squash, microwave each one for about 2 to 3 minutes to soften.
Carefully slice each acorn squash lengthwise through one of the furrows (or ridges). Note: Cut through the center if you wish for it to have a flower shape instead of an acorn shape.
Use a spoon to scrape out the pulp and seeds from the center.
Brush olive oil over the cut edge and inside the squash with a basting brush; then sprinkle with salt and pepper. Place cut-side down on the parchment paper.
Transfer to the oven to bake for 25 minutes. Then turn each over (cut side up) and roast in the oven for an additional 15 to 20 minutes; or until the inside is fork-tender.

Shallot, Pecan & Cranberry Topping

While the squash bakes and the rice simmers, prepare the shallots.
In a medium skillet heat olive oil and butter over medium heat, add shallots; season with salt and pepper, and saute until softened. Stir in garlic cloves, pecans, cranberries, pumpkin seeds, and parsley. Continue to stir and cook for about 5 minutes.
NOTE: You can also combine this topping mixture with the cooked rice.

Assembly

Pull the acorn squash from the oven, place one squash on each plate, and then stuff each one with wild rice and top with a heaping scoop of the shallot, pecan, pumpkin, and cranberry mixture. Top with sprigs of rosemary and thyme.

Notes

Nutrition Disclaimer

Did you make this recipe?Snap a few pics and mention @cooganskitchen or tag us by using #cooganskitchen – We’d love to see what your making & baking!

© Coogan’s KitchenAll content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Keyword Fall Recipes, Squash Recipes, Vegetarian

Did you try this recipe?Let us know how it was in the comments below!

© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.