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Wild Rice Stuffed Squash

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By Melissa Turner • November 17th, 2025
Golden roasted Wild Rice Stuffed Squash, a savory autumnal dish with herbs and cranberries. Save
Golden roasted Wild Rice Stuffed Squash, a savory autumnal dish with herbs and cranberries. | newdietprograms.com

Roasted acorn or delicata squash pairs perfectly with a vibrant wild rice filling featuring onion, celery, carrot, dried cranberries or cherries, toasted nuts, and aromatic herbs. The squash is baked until tender, then generously filled with the wild rice blend and baked again to meld flavors. This dish is suitable as a festive centerpiece or hearty main, offering vegetarian and gluten-free appeal. With comforting textures and seasonal tastes, each serving delivers warmth and satisfying nutrition for any gathering or cozy meal.

Wild Rice Stuffed Squash is one of those dishes that steals the show whether it is a holiday dinner or a cozy weeknight meal. Tender roasted squash overflows with a savory wild rice blend, vegetables, herbs, and a hint of sweetness from dried fruit. It is deeply flavorful and comforting, making it ideal to serve as either a vegetarian main or a festive side.

Every time I make this recipe my family lingers at the table for seconds. The combination of caramelized squash and that wild rice filling became our Thanksgiving favorite after just one bite.

Ingredients

  • Acorn or delicata squash: A reliable base for stuffing with a creamy texture and natural sweetness. Look for squash with firm skin and little to no blemishes.
  • Olive oil: For roasting squash and sautéing vegetables. Use extra virgin for more flavor.
  • Salt and black pepper: Essential for seasoning and drawing out the earthy flavors of the squash and filling. Try sea salt for a cleaner taste.
  • Wild rice blend: Provides chewiness and depth. Rinse thoroughly to remove excess starch: organic blends make a difference in flavor.
  • Vegetable broth: Infuses rice with savory notes. Opt for homemade or low-sodium options if you want to control salt levels.
  • Onion: Adds a subtle sweetness and aromatic foundation to the filling. White or yellow onions work best.
  • Celery and carrot: Build flavor and body in the mixture. Select crisp, fresh produce for best results.
  • Garlic: Gives a gentle bite and fragrance. Use freshly minced for the brightest taste.
  • Dried cranberries or cherries: Bring pops of tart and sweet that balance the hearty veggies. Look for unsweetened or naturally sweetened fruit.
  • Toasted pecans or walnuts: Offer crunch and richness. Toasting emphasizes their flavor: use raw nuts and toast them yourself for the best texture.
  • Fresh parsley: Brings herbal freshness. Opt for flat-leaf parsley with deep green color.
  • Dried thyme and sage: Classic pairings for squash, offering earthy warmth. Ensure dried herbs are fragrant and not faded.
  • Salt and pepper to taste: For balancing all the flavors.

Instructions

Preheat and Prepare Squash:
Set the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place squash halves cut side down and roast for around thirty five minutes or until a fork slides in easily.
Cook Wild Rice:
Add wild rice and vegetable broth to a saucepan. Bring to a boil then cover and simmer gently for thirty five to forty minutes. Rice should be tender with all liquid absorbed. Fluff with a fork to keep grains separate.
Sauté Aromatic Vegetables:
Heat olive oil in a skillet over medium heat. Add chopped onion, celery, and carrot. Stir often, cooking for five to six minutes until vegetables soften but do not brown. Next add garlic and stir for just one more minute to release its fragrance.
Combine Filling Ingredients:
Add cooked wild rice to the skillet with sautéed vegetables and garlic. Mix in dried fruit toasted nuts fresh parsley dried thyme and sage plus more salt and pepper. Stir well and cook for two to three minutes, letting flavors meld before turning off the heat.
Stuff and Bake:
Turn roasted squash halves cut side up. Spoon filling evenly into each shell, pressing slightly for fullness but keeping it light. Bake stuffed squash for an additional ten to fifteen minutes until everything is hot and the edges of the filling begin to crisp.
Garnish and Serve:
Finish by scattering extra fresh parsley on top before serving warm.
Warm, rustic Wild Rice Stuffed Squash recipe: a hearty vegetarian main course presented beautifully. Save
Warm, rustic Wild Rice Stuffed Squash recipe: a hearty vegetarian main course presented beautifully. | newdietprograms.com

Wild rice is always my favorite part with its black and gold grains lending a nutty chew to every bite. The scent of sage and thyme takes me right back to family gatherings in autumn, when we all hovered around the oven waiting for supper.

Storage Tips

Keep leftovers refrigerated in an airtight container for up to four days. Reheat gently in the oven to preserve the squash’s texture. For easy lunch prep, cut stuffed squash into individual wedges.

Ingredient Substitutions

Swap acorn or delicata squash for butternut or small pumpkin for sweeter notes and a sturdier shell. Sunflower seeds work in place of nuts for a nut free version. You can use dried apricots or figs instead of cranberries or cherries.

Serving Suggestions

Serve as a vegetarian main with a crisp green salad or roasted Brussels sprouts. As a side dish, pair with grilled meats or hearty stews. I love adding feta or crumbled goat cheese on top for a creamy finish.

Cultural and Historical Notes

Stuffed squash recipes have roots in many American harvest traditions, celebrating Native grains like wild rice and pairing them with autumnal produce. Bringing this dish to the table always feels like honoring those diverse culinary legacies.

Seasonal Adaptations

Use a winter squash variety when acorn or delicata are in season Add sautéed mushrooms or apples for a fall harvest twist Try sage brown butter drizzled on top for a cozy winter version

Success Stories

Friends tell me they have made this recipe for everything from Sunday suppers to holiday potlucks and it always earns rave reviews. Last Christmas my niece even requested the same wild rice stuffing baked into bell peppers for her vegetarian meal.

Imagine: Fragrant Wild Rice Stuffed Squash, a Thanksgiving feast with nutty aromas and festive flavors. Save
Imagine: Fragrant Wild Rice Stuffed Squash, a Thanksgiving feast with nutty aromas and festive flavors. | newdietprograms.com

Get ready to savor all the warm flavors and textures in every bite whether you are hosting a holiday crowd or just carving out a simple weeknight treat.

Recipe FAQs

Yes, butternut squash or small pumpkins work well. Adjust roasting time as needed.

Simply skip Parmesan or feta cheese, or use a vegan cheese alternative before the final bake.

Yes, the wild rice filling can be made a day in advance and stored refrigerated. Assemble and bake before serving.

Pecans or walnuts add great texture and flavor; feel free to substitute with your favorite tree nuts.

Ensure vegetable broth is certified gluten-free. All other ingredients are naturally gluten-free.

Crisp white wines like Sauvignon Blanc complement the savory and fruity notes of the dish beautifully.

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Golden roasted Wild Rice Stuffed Squash, a savory autumnal dish with herbs and cranberries.
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Wild Rice Stuffed Squash

Savory roasted squash filled with wild rice, nuts, cranberries, and herbs—ideal for gatherings or a cozy main.

Prep 20m
Cook 50m
Total 70m
Servings 4
Difficulty Medium

Ingredients

Squash Preparation

  • 2 medium acorn or delicata squash, halved and seeded
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Wild Rice Filling

  • 1 cup wild rice blend, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 1/2 cup dried cranberries or dried cherries
  • 1/3 cup toasted pecans or walnuts, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper to taste

Instructions

1
Prepare Oven and Baking Sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Season and Roast Squash: Brush the cut sides of squash halves with olive oil and evenly season with salt and black pepper. Place squash cut side down on the prepared baking sheet and roast for 30 to 35 minutes, until tender.
3
Cook Wild Rice: Combine wild rice blend and vegetable broth in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 35 to 40 minutes until rice is tender and liquid is absorbed. Fluff rice with a fork.
4
Prepare Vegetable Mixture: Heat olive oil in a large skillet over medium heat. Sauté chopped onion, diced celery, and diced carrot for 5 to 6 minutes or until vegetables are softened. Add minced garlic and cook for 1 minute longer.
5
Combine Filling Ingredients: Add cooked wild rice to the skillet. Stir in dried cranberries, toasted chopped nuts, fresh parsley, dried thyme, dried sage, and season with salt and black pepper. Cook for 2 to 3 minutes to blend flavors. Remove skillet from heat.
6
Stuff and Bake Squash: Turn roasted squash halves cut side up. Fill each cavity evenly with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes.
7
Finish and Serve: Garnish with additional chopped parsley before serving.
Additional Information

Equipment Needed

  • Baking sheet
  • Saucepan with lid
  • Large skillet
  • Mixing spoon
  • Chef's knife
  • Cutting board

Nutrition (Per Serving)

Calories 350
Protein 7g
Carbs 55g
Fat 14g

Allergy Information

  • Contains tree nuts, including pecans or walnuts.
  • Gluten risk if using flavored vegetable broth; use certified gluten-free broth as needed.
  • Verify ingredient labels to avoid exposure to possible allergens.
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Melissa Turner