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Quick Stuffed Acorn Squash: Easy 30-Minute Wild Rice Dinner

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This quick stuffed acorn squash with wild rice and cranberries is a weeknight hero—ready in 30 minutes, pantry-friendly, and packed with savory-sweet flavor. The microwave shortcut and broiler finish make it feel special without the fuss.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeds scooped out
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup cooked wild rice blend
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1 small shallot, finely diced (about 2 tablespoons)
  • 1 clove garlic, minced
  • 1 tablespoon butter or olive oil
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1/4 teaspoon cinnamon
  • Salt and pepper, to taste
  • 1/4 cup crumbled feta or goat cheese (optional)
  • Extra fresh sage leaves for garnish (optional)

Instructions

  1. Start your wild rice first. If using a quick-cooking blend, follow package directions (typically 1 cup rice with 2 cups water or broth, bring to a boil, cover and simmer for about 20 minutes). Fluff with a fork when done. If using pre-cooked rice, skip this step.
  2. Prep the squash. Cut each acorn squash in half from stem to tip using a sharp knife. Scoop out seeds and stringy bits with a spoon. Place squash halves cut-side down on a microwave-safe plate with 2 tablespoons of water. Microwave on high for 5-7 minutes until fork-tender but still holds its shape.
  3. Make the stuffing. While squash microwaves, heat 1 tablespoon butter or olive oil in a small skillet over medium heat. Add diced shallot and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds more. Stir in cooked wild rice, dried cranberries, chopped pecans, fresh sage, and cinnamon. Season with salt and pepper to taste. Cook for 2-3 minutes until warmed through and fragrant.
  4. Assemble the squash. Carefully flip microwaved squash halves over using a towel or oven mitt. Place them cut-side up on a parchment-lined baking sheet. Brush the inside of each half with olive oil and sprinkle with salt and pepper. Spoon the wild rice mixture into each squash half, mounding slightly without packing too tight.
  5. Broil to finish. Turn oven to broil and place baking sheet on the top rack. Broil for 3-5 minutes until edges of squash are caramelized and stuffing gets crispy on top. If adding cheese, sprinkle it on during the last minute of broiling.
  6. Rest and serve. Let squash sit for 2 minutes before serving. Garnish with extra fresh sage leaves if desired.

Notes

Microwave timing varies by wattage; check at 4-6 minutes for tenderness. Toast nuts in a dry skillet for 2 minutes for extra flavor. Don’t overstuff—leave room for caramelization. Season each layer (squash and stuffing) for best flavor. For a vegan version, use olive oil instead of butter and skip cheese. Leftovers keep in the fridge for up to 3 days; reheat in oven at 350°F for 10 minutes.

Nutrition

Keywords: stuffed acorn squash, quick dinner, wild rice, cranberries, weeknight meal, fall recipe, gluten-free, vegetarian

Find it online: https://tastytuck.com/quick-stuffed-acorn-squash-easy-30-minute-wild-rice-dinner/