Introduction

Nothing says autumn comfort quite like stuffed squash. This Vegetarian Stuffed Squash with Wild Rice and Cranberries is a hearty, colorful dish that combines nutty wild rice, sweet-tart cranberries, savory herbs, and tender roasted squash. It’s a dish that’s as beautiful as it is flavorful — perfect for holiday meals, family dinners, or vegetarian main courses.

The natural sweetness of roasted squash pairs perfectly with the tang of dried cranberries and the earthy texture of wild rice. Each bite delivers a balance of textures and flavors — soft, chewy, sweet, and savory — that will satisfy vegetarians and omnivores alike.

💛 Why I Love This Recipe

I love this recipe because:

It’s healthy yet indulgent, combining complex carbs, protein, and natural sweetness.
The presentation is stunning — a whole squash filled with colorful wild rice is instantly impressive.
It’s highly customizable with herbs, nuts, or seasonal vegetables.
It’s perfect for meal prep or entertaining, yet simple enough for a weeknight dinner.
The combination of cranberries and squash captures the essence of fall flavors in every bite.

Why It’s a Must-Try

It’s vegetarian-friendly without feeling “light” or lacking flavor.
Makes a gorgeous centerpiece for holiday tables.
The dish is nutritious, packed with fiber, antioxidants, and plant-based protein.
It’s versatile — can be adapted to gluten-free, vegan, or nut-free diets.
Every bite is comforting, flavorful, and hearty, proving that vegetarian dishes can be equally indulgent.

Preparation and Cooking Details

Feature	Detail
Preparation Time	20 minutes
Cooking Time	50–60 minutes
Total Time	1 hour 10–20 minutes
Servings	4 servings
Calories	~320 calories per serving

Course & Cuisine

Course: Main Course / Side Dish
Cuisine: American / Vegetarian / Fall-inspired

Ingredients

For the Squash:

2 medium acorn or delicata squash, halved and seeds removed
2 tbsp olive oil
Salt and black pepper to taste

For the Stuffing:

1 cup cooked wild rice (about ½ cup uncooked)
¼ cup dried cranberries
¼ cup chopped pecans or walnuts (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced small
1 celery stalk, diced small
1 tsp fresh thyme leaves
½ tsp fresh rosemary, chopped
Salt and pepper to taste
2–3 tbsp vegetable broth

Optional Garnishes:

Fresh parsley, chopped
Drizzle of maple syrup for extra sweetness

Cooking Directions

Preheat Oven: Preheat oven to 400°F (200°C).
Prepare Squash: Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 20–25 minutes until slightly tender.
Cook Vegetables: In a skillet, sauté onion, garlic, carrot, and celery with a little olive oil until softened, about 5–7 minutes.
Prepare Stuffing: Mix cooked wild rice, cranberries, nuts, herbs, sautéed vegetables, and a splash of vegetable broth. Season with salt and pepper.
Stuff Squash: Remove squash from oven, turn cut-side up, and fill with wild rice mixture.
Bake Stuffed Squash: Return to oven and bake 20–25 minutes more until squash is tender and stuffing is heated through.
Garnish and Serve: Sprinkle with fresh parsley or drizzle with maple syrup if desired. Serve hot.

Step-by-Step Preparation Method

Step 1: Preheat and Prepare Squash

Roast squash cut-side down to start softening.

Step 2: Sauté Vegetables

Onion, garlic, carrot, celery until tender and fragrant.

Step 3: Mix Stuffing

Combine cooked wild rice, cranberries, nuts, herbs, and sautéed vegetables.

Step 4: Stuff Squash

Fill roasted squash with rice mixture.

Step 5: Bake Again

Roast until squash is fully tender and filling is heated.

Step 6: Garnish and Serve

Add parsley or maple syrup, and plate beautifully.

How to Serve

Serve as a main course for a vegetarian meal or as a side dish for a larger dinner.
Pair with green salad, roasted vegetables, or a creamy soup.
Works beautifully as a holiday centerpiece, individual portions for each guest.

Recipe Tips

Slightly undercook squash the first time; it will finish cooking when stuffed.
Toast nuts lightly for extra flavor.
Use any seasonal vegetables like zucchini, bell peppers, or mushrooms in the stuffing.
Add protein: chickpeas or cooked lentils for extra substance.
Use vegetable broth to keep stuffing moist but not soggy.

Variations

Variation	How to Adjust
Vegan	Ensure no butter is used; stick with olive oil and vegetable broth.
Gluten-Free	Naturally gluten-free with wild rice; check all seasonings.
Savory Herb Focus	Add sage, oregano, or marjoram for deeper herbal notes.
Sweet Maple Glaze	Drizzle lightly with maple syrup or honey for a sweeter version.
Cheesy	Top with a sprinkle of feta, goat cheese, or Parmesan before baking.

Freezing & Storage

Method	Time	Notes
Refrigerator	3–4 days	Store in airtight container; reheat in oven at 350°F (175°C) until heated.
Freezer	2 months	Freeze unstuffed squash or fully stuffed; thaw overnight before baking.
Reheating	Oven 350°F (175°C) 15–20 minutes	Cover with foil to retain moisture.

Special Equipment Needed

Baking sheet or roasting pan
Skillet for sautéing vegetables
Mixing bowl
Spoon for stuffing
Aluminum foil (optional)

FAQ

Q1: Can I use other squash types?
Yes, delicata, butternut, or kabocha squash work well. Adjust cooking time.

Q2: Can I make this ahead?
Yes, prepare the stuffing and squash separately, then assemble and bake before serving.

Q3: Can I use quinoa instead of wild rice?
Absolutely! Cooked quinoa works as a lighter, protein-rich alternative.

Q4: Can I add cheese?
Yes, feta, goat cheese, or Parmesan pairs beautifully with cranberries and herbs.

Q5: How do I prevent stuffing from drying?
Use a splash of vegetable broth or a light drizzle of olive oil over the stuffing before baking.

Conclusion

This Vegetarian Stuffed Squash with Wild Rice and Cranberries is a hearty, flavorful, and visually stunning dish. It combines the natural sweetness of squash with nutty rice, tangy cranberries, and aromatic herbs for a comforting, wholesome meal. Perfect for holidays, weeknight dinners, or vegetarian feasts, it’s a recipe that’s both nourishing and impressive.