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Cozy Stuffed Acorn Squash: Best Easy Healthy Side Dish

Stuffed Acorn Squash - featured image
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A comforting autumn dish featuring roasted acorn squash halves filled with a savory mixture of wild rice, cranberries, walnuts, and sage. This healthy, gluten-free side dish is easy to make and perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • Extra virgin olive oil, for brushing
  • Salt and pepper, to taste
  • 1 cup dry wild rice blend
  • 2 cups low-sodium vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons butter or olive oil
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash squash and cut in half lengthwise. Scoop out seeds and pulp.
  2. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
  3. Roast squash for 30-35 minutes until tender when pierced with a fork. Remove from oven, flip cut-side up, and reduce oven temperature to 350°F (175°C).
  4. While squash roasts, rinse wild rice. Combine rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender (approx. 40-45 minutes). Fluff with a fork.
  5. In a skillet, heat butter or olive oil over medium heat. Sauté onion until translucent (5 mins). Add garlic and sage, cook for 1 minute until fragrant.
  6. Stir in cranberries and walnuts. Remove from heat.
  7. In a large bowl, combine cooked wild rice, sautéed mixture, and maple syrup. Mix well.
  8. Spoon filling generously into the hollowed-out squash halves.
  9. Place stuffed squash back in the oven and bake for 15-20 minutes until filling is heated through and slightly golden.
  10. Let cool for 5 minutes before serving.

Notes

Roast squash cut-side down first to ensure even cooking and prevent drying out. Wild rice takes longer to cook than white rice, so start it early. Fresh sage provides better flavor than dried; if using dried, use half the amount. For a nut-free version, swap walnuts for toasted pumpkin seeds. The filling can be made ahead and stored separately in the fridge.

Nutrition

Keywords: acorn squash, stuffed squash, wild rice, cranberries, sage, autumn recipe, healthy side dish, gluten-free, vegan option, fall dinner

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