Stuffed Acorn Squash

This dish would fill out any Thanksgiving table admirably.

11 Count

70 Mins



  • 3 medium acorn squash, halved lengthwise and seeds removed
  • 1/4 Cup vegetable broth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 TBSP fresh thyme leaves
  • 2 Cups cups cooked rice (1 cup brown rice + 1 cup wild rice OR a wild rice blend like Lundberg’s)
  • 2/3 Cup pecans, toasted and finely chopped
  • 1/4 Cup dried cranberries, finely chopped
  • Dash of salt and pepper to taste

Heat the oven to 450°F and arrange a rack in the middle.

Place the squash cut-side up on a rimmed baking sheet. Roast in the oven until just fork tender, about 25 to 30 minutes.

Meanwhile, place the broth in a large frying pan over medium heat. Add the onion, celery, and red pepper. Season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes.

Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper

Divide the rice filling among the roasted squash halves (about 1/2 cup for each).

Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.