Wild Rice Stuffed Acorn Squash

This is the recipe of the entree I brought with me to Thanksgiving dinner. It offers a nice combination of sweet and savory in a healthy dish. This recipe is for 8 servings, but you can cut the recipe in half.


  • 4 Acorn Squash, halved and cleaned
  • 2 Boxes of Wild Rice, seasoning removed
  • 2 Shallots, chopped
  • 4 Garlic cloves, minced
  • 4 Tablespoons butter
  • 2 Tablespoons fresh sage, chopped
  • 3 1/2 Cups vegetable broth
  • Salt and Pepper
  • 1 Cup dried cranberries
  • 1 Cup pecans or walnuts


  1. Preheat oven to 450 degrees.
  2. Place squash on a rimmed baking sheet with cut side down. Cover tightly with foil.
  3. Roast for 45 minutes, or until easily pierced with a knife.
  4. Over medium heat, saute shallots, garlic, sage, salt and pepper until tender in a large saute pan.
  5. Add rice, broth, cover with a lid and cook until rice is done. Approximately 25 minutes. Be careful not to burn the rice to the bottom of the pan.
  6. Stir cranberries and nuts into the rice.
  7. Place rice into cooked squash and serve.
  8. Enjoy.

I did not add the nuts for an allergy at our Thanksgiving, I think it would add a nice texture and flavor to the dish. I also think it would be a nice addition to brush melted butter and sprinkle with savory seasoning or cinnamon before adding the filling.

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