Baked Acorn Squash with Wild Rice Stuffing

Baked Acorn Squash with Wild Rice Stuffing

Prep time: 10-15 mins. | Cook time: 45 mins. | Serves: 4-5



  • 4 Acorn Squash
    ½ cup Wild Rice (boiled in 2 cups water for
    20 min, then drained)
  • 1 cup long grain white rice , cooked
  • 2 tbsp extra virgin olive oil (plus more for
  • 1 medium onion, chopped (1 cup)
  • 2 Garlic cloves, minced
  • 1 tsp fresh thyme leaves, chopped
    ground pepper, Kosher Salt
  • ¼ cup pecans, toasted and finely chopped
  • ½ cup dried cranberries
  • ½ cup cheese, grated ricotta salata



  1. Heat the oven to 375°. Using a sharp knife, trim a small flat slice from the bottom of each squash so it sits flat. 
  2. Then, cut of the top ½” of each squash, exposing the seeds. Remove seeds and fibers. Place on baking sheet, season lightly with salt and pepper and drizzle each squash with ½ tsp olive oil. 
  3. Bake for 45min then remove from oven. 
  4. Meanwhile, prepare stuffing. Heat 2 Tbsp olive oil in a large skillet over medium heat until shimmering. 
  5. Add the onion, garlic, and thyme and cook, stirring
    occasionally, until onion sweats but does not
  6. Add chipped pecans, dried cranberries, and ricotta salata and stir to combine. Season to taste with salt and pepper. 
  7. Stuff each squash with the
    mixture, mounding it slightly.
  8. Drizzle with ½ tsp olive oil and bake until squash is tender and stuffing browns slightly, about 40 min.
Acorn Squash Squash

← Older Post Newer Post →

Dig deeper to learn more about how We Grow For You

Dig deeper to learn more about how We Grow For You.