Wild Rice Stuffed Squash Recipe | HomeFirst

Wild Rice Stuffed Squash Recipe

Whether you’re having a vegetarian guest over for Thanksgiving dinner or you’re just looking for a delicious new side dish to have with your turkey, acorn squash stuffed with wild rice, pecans, and cherries is a wonderful (and easy!) addition to any Thanksgiving dinner.

Note: Makes 4 servings


  • 2 Medium-Sized Acorn Squashes
  • 6 Oz. Wild Rice
  • 1 Minced Shallot
  • 2 Cloves of Minced Garlic
  • 2 Tbsp. Butter
  • 6 Oz. Wild Rice Blend
  • ½ Tsp. Dried sage
  • ½ Cup Dried Cherries
  • ½ Cup Chopped Pecans
  • 1¾ Cups Water
  • Salt
  • Ground Pepper

Pre-heat your oven to 450°.

Cut each of your acorn squashes in half lengthwise and remove the seeds. Place the squash halves cut side down on a baking sheet and cover with a sheet of aluminum foil. Roast the squash halves for about 40 minutes or until the squash feels soft when poked with a fork.

In a pot or saucepan, heat the butter, then add the sage, garlic, and shallot, and a little bit of salt and pepper. Cook for 3-5 minutes, then add the wild rice and 1¾ cups of water and bring it to a boil. Once it starts to boil, cover the pan and reduce the heat. Let it cook for about 25 minutes or until tender. Remove the pan from heat and stir in the dried cherries and pecans. If you’d like, you can add a little bit more salt and pepper to the stuffing or to the insides of the squashes. Divide the stuffing evenly between the squash halves and serve.

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