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Maple Roasted Acorn Squash Stuffed with Wild Rice Pilaf

Maple roasted acorn squash stuffed with wild rice pilaf pairs fork-tender squash with chewy wild rice, cranberries, and pecans. Roast the squash cut side down first, then brush it with maple syrup for a sweet, caramelized finish.
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Prep Time 20 minutes
Cook Time 1 hour 43 minutes
Standing time 5 minutes
Total Time 2 hours 8 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the wild rice pilaf
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery finely chopped
  • 2 cloves garlic minced
  • 1 cup wild rice rinsed and drained
  • 3 cups low-sodium vegetable broth
  • 0.75 tsp kosher salt
  • 0.33 cup dried cranberries
  • 0.33 cup pecans chopped
  • 2 tbsp parsley fresh, chopped
For the squash
  • 2 acorn squash medium
  • 1 tbsp olive oil
  • 0.25 tsp black pepper
  • 2 tbsp maple syrup pure

Equipment

  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the wild rice pilaf
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the onion and celery and cook, stirring occasionally, for 4–5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the wild rice, broth, and kosher salt.
  5. Bring the mixture to a boil.
  6. Cover, reduce the heat to low, and simmer for 45–55 minutes until the grains split and are tender but still chewy.
  7. Drain any excess broth.
  8. Stir in the cranberries, cover, and let stand off the heat for 5 minutes.
  9. Fold in the pecans and parsley.
  10. Cover the pilaf while you roast the squash.
Roast and fill the squash
  1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Cut each squash in half lengthwise and scoop out the seeds.
  3. Rub the cut sides with olive oil and sprinkle with black pepper.
  4. Arrange the squash cut side down on the baking sheet and roast for 25–30 minutes, until the flesh is starting to soften.
  5. Turn the squash cut side up and brush the cut surfaces with maple syrup.
  6. Roast for 15–20 minutes more, until fork-tender.
  7. Transfer the pilaf to a microwave-safe bowl, cover, and microwave for 2–3 minutes, stirring once, until steaming hot.
  8. Spoon the pilaf into the squash halves and serve.

Notes

For evenly tender squash, choose halves of similar size and check for fork-tenderness before filling. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash softens. For a dairy-free version, replace the butter with olive oil.