New This Month

Wild-Rice Stuffed Squash


Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.

  • Prep:
  • Total Time:

Source: Everyday Food, November 2007


  • 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
  • 1/2 cup dried cherries
  • 1/2 cup pecans, chopped


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

  2. Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

  3. Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

Cook's Notes

Using a long serrated knife makes it easy to halve the acorn squash neatly.

Reviews Add a comment

  • comtraya101
    9 OCT, 2013
    This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was being cooked to help the flesh roast a bit more.
  • Sophie_b
    15 APR, 2013
    We go vegetarian every April for the month and this will definitely be part of our regular rotation. I used craisins instead of cherries, toasted the pecans and used poultry seasoning instead of sage. I also used Uncle Ben's long grain and wild rice blend with mushrooms. I used the mushrooms but discarded the seasoning packet as directed. The squash added just enough sweetness. This was a very satisfying meal.
  • GemFarmer
    3 FEB, 2013
    Made this for my veg family and it was a hit! Of course I tasted it before serving and it was very good. The pecans and cranberries add great flavor. I added some panko and parmesan also.
  • Alison
    16 SEP, 2012
    Love Martha and 99% of her recipes but this one is just not good. The flavors simply don't come together. And it wasn't fast, thanks to the wild rice.
  • patinaware
    7 JAN, 2012
    I made this tonight - I thought the rice was a bit bland so I chopped the pecans up in my food processor, and added a little pure maple syrup - a tsp of butter, and warmed it on the stove-top to candy them a little. Then I added them to the pot of rice with a little extra water to marry the flavors, and let simmer until done. The candies nuts made a huge difference! I didn't have sage to add, so I have no idea if that would have made any difference.
  • maykious
    6 OCT, 2011
    This was delicious! To give it a little more heft, I added some ground turkey to the filling. I was feeling creative, so once I filled the squash, I topped it with some breadcrumbs and Parmesan and put them under the broiler for just long enough to melt the cheese. I used two squashes and one half each (just me and hubby) was plenty for dinner. The other halves made a fantastic lunch today!
  • rbeyer
    26 NOV, 2010
    I made this for Thanksgiving and everyone thought they were good.
  • drkristen
    11 NOV, 2008
    Tasty, warming treat after a cold long day! I added some sauteed greens and it was a perfect meal. Plus, the next morning, the leftovers made a hearty breakfast that kept me full for hours!
  • anitalasanowski
    21 JUL, 2008
    WOW I love squash! I was wanting ideas using squash in my recipes. Thanks I have never baked squash in a half shell. Baking it and stuffing it with various ingredients opens the door to many possibilities--Yummy!