Wild Rice Stuffed Acorn Squash

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“This is a great vegetarian dish as part of a holiday meal or a super side dish.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cut squash in half crosswise and scoop out seeds.
  3. Trim ends so the halves can stand level on a baking sheet.
  4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
  5. Equally divide 2 tbs of the butter between the 8 halves.
  6. Cover with foil and bake for 45 minutes.
  7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
  8. Over medium high heat bring to a boil.
  9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
  10. In a medium skillet heat the oil over medium heat.
  11. Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
  12. Add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
  13. Remove from heat.
  14. In a large bowl combine the cooked rice, veggies, pecans and cranberries.
  15. Taste and season with salt and pepper if needed.
  16. Mound mixture equally into each of the baked 8 squash halves.
  17. Equally divide the remaining butter and dot each stuffed squash half.
  18. Lightly cover with foil and bake another 20 minutes to heat through.

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