Wild-Rice Stuffed Squash

Prep Time:
15 mins
Total Time:
1 hrs

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


  • 2 acorn squashes (1 ½ pounds each), halved lengthwise, seeds removed

  • 2 tablespoons butter

  • 1 shallot, minced

  • 2 garlic cloves, minced

  • ½ teaspoon dried rubbed sage

  • Coarse salt and ground pepper

  • 1 box (6 ounces) wild-rice blend (seasoning packet discarded)

  • ½ cup dried cherries

  • ½ 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.

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