Roasted Acorn Squash with Wild Rice, Pecan, and Cranberry Stuffing

This is a beautiful main dish for your Thanksgiving table.

Serves 6

What You Need:

  • 3 acorn squashes, cut in half and seeded
  • 3 tablespoons olive oil, divided
  • 2 medium yellow onions, diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 2 cups Lundberg Wild Rice Blend (or homemade mix of whole grain rice varieties)
  • 3 cups vegetable stock
  • 3/4 cup pecans, toasted and roughly chopped
  • 1/2 cup dried cranberries
  • 1 cup scallion greens, thinly sliced on a bias
  • Salt and pepper, to taste

What You Do:

  1. Preheat oven to 425 degrees .
  2. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut-side down on a parchment-lined baking sheet and set aside.
  3. In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the onions, celery, sage, and salt and cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add the rice and toast for a few minutes. Add the broth and bring to a boil. Cover and place saucepan in the oven.
  4. Put the sheet of squash halves in the oven as well.
  5. Bake rice for 45-50 minutes, until moisture is absorbed. Roast acorn squash halves for 45 minutes, until squash flesh is soft and surface is browned.
  6. Remove both rice and squash halves from oven. Let rice sit, covered, for 10 minutes. Uncover and toss rice with pecans, dried cranberries, and scallion greens. Adjust salt and pepper to taste.
  7. Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve with side of Roasted Brussels Sprouts and a liberal amount of Cranberry-Pecan Sauce.

More Recipes

Vegan S'mores Smoothie {Recipe}

Sip on the flavors of summer smack dab in the middle of winter with this campfire-inspired, protein-packed smoothie.
Read More »

Vegan Ginger Noodle Soup {Recipe}

You can’t beat a big bowl of hot soup on a cold day!
Read More »

Vegan Chipotle Breakfast Burrito {Recipe}

Fluffy VeganEgg, spicy chipotle mayonnaise, and fresh salsa make this a breakfast not to be missed.
Read More »

Vegan Thai Carrot Soup with Tamari-Roasted Almonds {Recipe}

Flavors of red curry, ginger, sweet potato, and cayenne dazzle in this luscious, ultra-flavorful soup.
Read More »

Fresh Vegan Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »