Quick Recipe Version (TL;DR)

Yield: 4 servings (4 stuffed squash halves)
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

2 medium acorn squash (about 1½ lb / 680 g each)
2½ tbsp olive oil, divided
Kosher salt and black pepper
1 cup uncooked wild rice blend, rinsed
2 cups low-sodium vegetable broth + 1 cup water
1 small yellow onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
½ cup dried tart cherries, chopped
½ cup pecan halves, toasted and chopped
4 tbsp unsalted butter
3 tbsp pure maple syrup
1 tbsp fresh sage, finely chopped (or 1 tsp dried rubbed sage)
¼ tsp ground cinnamon + pinch nutmeg + optional red pepper flakes
Optional: 2 tbsp chopped fresh parsley, extra herbs/pecans for garnish

Do This

1. Heat oven to 400°F (200°C). Halve acorn squash lengthwise, scoop out seeds, rub cut sides with 1½ tbsp olive oil, salt, and pepper. Place cut-side down on a parchment-lined baking sheet and roast 30–35 minutes, until almost tender.
2. Meanwhile, cook wild rice: combine rice, broth, and water in a saucepan. Bring to a boil, reduce to a low simmer, cover, and cook 40–45 minutes until tender. Let rest 5–10 minutes, then fluff.
3. Toast pecans on a small baking sheet in the same oven for 5–7 minutes, until fragrant. Cool, then chop.
4. In a skillet, heat remaining 1 tbsp olive oil. Sauté onion and celery 6–8 minutes until soft; add garlic and cook 1 minute more. Stir into the fluffed rice.
5. Make maple-sage butter: in a small saucepan, melt butter with maple syrup, sage, cinnamon, nutmeg, optional red pepper flakes, and a pinch of salt. Pour most into the rice along with cherries, pecans, and parsley. Toss and adjust seasoning.
6. Turn roasted squash cut-side up. Brush cavities with reserved maple-sage butter, then pack with wild rice mixture. Return to oven 10–15 minutes, until heated through and edges lightly browned.
7. Garnish with extra herbs and pecans. Serve hot as a cozy holiday main or side.

Why You’ll Love This Recipe

It looks stunning on a holiday table, but is simple enough for a cozy weekend dinner.
Nutty wild rice, tart cherries, and buttery pecans create a beautiful balance of flavor and texture.
Maple-sage butter brings warm, festive aromas without being overly sweet.
Vegetarian, easily made vegan, and naturally gluten-free, so it works for many guests.

Grocery List

Produce: 2 acorn squash, 1 small yellow onion, 2 celery stalks, 2 garlic cloves, fresh sage, fresh parsley (optional)
Dairy: Unsalted butter (or plant-based butter for vegan)
Pantry: Olive oil, wild rice blend, low-sodium vegetable broth, dried tart cherries, pecan halves, pure maple syrup, kosher salt, black pepper, ground cinnamon, ground nutmeg, red pepper flakes (optional)

Full Ingredients

For the Roasted Acorn Squash

2 medium acorn squash (about 1½ lb / 680 g each)
1½ tbsp olive oil, plus a little extra for the pan
½ tsp kosher salt
¼ tsp freshly ground black pepper

For the Wild Rice Filling

1 cup uncooked wild rice blend, rinsed under cold water
2 cups low-sodium vegetable broth (or chicken broth)
1 cup water
1 tbsp olive oil
1 small yellow onion, finely chopped (about ½ cup)
2 celery stalks, finely chopped (about ½ cup)
2 cloves garlic, minced
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
½ cup dried tart cherries, coarsely chopped
½ cup pecan halves, toasted and coarsely chopped
2 tbsp chopped fresh flat-leaf parsley (optional, for freshness and color)

For the Maple-Sage Butter

4 tbsp unsalted butter (½ stick)
3 tbsp pure maple syrup
1 tbsp finely chopped fresh sage (or 1 tsp dried rubbed sage)
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
Pinch red pepper flakes (optional, for gentle warmth)
⅛–¼ tsp kosher salt, to taste

For Serving (Optional)

Extra chopped fresh sage or parsley
Extra toasted pecans
Flaky sea salt for finishing

Step-by-Step Instructions

Step 1: Prep the Squash and Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper (or lightly oil it). Wash and dry the acorn squash. Using a sharp, sturdy knife, carefully cut each squash in half from stem to tip. If the squash rocks on the cutting board, slice a very thin piece off one side to create a flat surface before cutting.

Scoop out the seeds and stringy fibers with a spoon. If you like, save the seeds for roasting later. Rub the cut sides and cavities of each squash half with 1½ tbsp olive oil, then season evenly with ½ tsp kosher salt and ¼ tsp black pepper.

Place the squash halves cut-side down on the prepared baking sheet. This helps steam the flesh and give you beautifully caramelized edges.

Step 2: Roast the Squash Until Nearly Tender

Transfer the baking sheet to the oven and roast the squash for 30–35 minutes, until the flesh is almost tender when pierced with the tip of a knife but still holds its shape well. You want it slightly underdone at this stage, because it will go back into the oven once it is stuffed.

While the squash roasts, start the wild rice and prep the filling components so everything comes together smoothly.

Step 3: Cook the Wild Rice

Rinse the 1 cup wild rice blend under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed rice with 2 cups vegetable broth and 1 cup water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 40–45 minutes, until the rice is tender and most of the liquid has been absorbed. If the rice is tender before the liquid is fully absorbed, you can drain off any excess.

Turn off the heat and let the rice sit, covered, for 5–10 minutes to steam. Then fluff it with a fork to separate the grains. This resting time keeps the rice light and prevents it from getting gummy.

Step 4: Toast Pecans and Sauté Aromatics

While the rice cooks, spread the ½ cup pecan halves on a small baking sheet and toast them in the same 400°F (200°C) oven for 5–7 minutes, until fragrant and slightly darkened. Keep a close eye on them, as nuts can go from perfect to burnt quickly. Let them cool, then coarsely chop and set aside.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and celery and cook, stirring occasionally, for 6–8 minutes until soft and translucent but not browned. Stir in the minced garlic, ½ tsp kosher salt, and ¼ tsp black pepper, and cook for 1 minute more, just until fragrant.

Turn off the heat and set the skillet aside. These vegetables form the savory backbone of the filling.

Step 5: Make the Maple-Sage Butter

In a small saucepan over low heat, melt the 4 tbsp unsalted butter. Once melted, whisk in the 3 tbsp maple syrup, 1 tbsp chopped fresh sage, ¼ tsp cinnamon, ⅛ tsp nutmeg, and a pinch of red pepper flakes if using. Add ⅛–¼ tsp kosher salt, tasting as you go, until the butter tastes pleasantly seasoned and balanced between sweet, savory, and aromatic.

Let the mixture gently bubble for 1–2 minutes, stirring frequently. This brief simmer helps the flavors come together and allows the sage to bloom in the butter. Remove from heat.

Set aside about 2 tbsp of the maple-sage butter in a small bowl for brushing the squash, and keep the rest in the saucepan to mix into the rice filling.

Step 6: Build the Wild Rice, Cherry, and Pecan Filling

To the pot of fluffed wild rice, add the sautéed onion and celery mixture. Pour in the warm maple-sage butter from the saucepan (reserving the small amount you set aside for brushing the squash). Add the chopped dried cherries, chopped toasted pecans, and chopped parsley (if using).

Use a large spoon to gently fold everything together until the ingredients are evenly distributed and the rice is glistening with the butter and maple syrup. Taste and adjust seasoning, adding more salt and pepper if needed. The filling should taste fully seasoned and slightly on the bold side, since the squash itself is mild and will balance it out.

Step 7: Stuff the Squash and Finish Baking

When the squash halves are almost tender, carefully remove the baking sheet from the oven and turn the squash cut-side up. If any liquid has collected inside, you can spoon it out.

Brush the cavities and exposed flesh with the reserved 2 tbsp maple-sage butter, letting it soak in. Spoon the wild rice mixture into each squash half, packing it gently and mounding it slightly above the rim.

Return the stuffed squash to the oven and bake for an additional 10–15 minutes, until the filling is hot, the top is lightly crisped, and the edges of the squash are caramelized. For extra color, you can switch to the broiler for the last 1–2 minutes, watching closely.

Remove from the oven and let sit for about 5 minutes before serving. Garnish with extra chopped sage or parsley, additional toasted pecans, and a pinch of flaky sea salt if you like.

Pro Tips

Choose similar-sized squash: Picking acorn squash that are roughly the same size ensures they roast evenly and finish at the same time.
Do not overcook the squash on the first roast: Stop when it is just fork-tender. If you over-roast early, it can collapse or become mushy when stuffed.
Rinse the rice well: Rinsing removes extra starch and helps the cooked wild rice stay fluffy and separate.
Season the filling boldly: Taste the rice mixture before stuffing; it should be flavorful on its own so it shines against the mild sweetness of the squash.
Toast the pecans: A quick toast deepens their flavor and adds a pleasant crunch that makes the filling more interesting.

Variations

Vegan version: Use a good-quality plant-based butter in place of dairy butter, and be sure your broth is vegetable-based. The rest of the recipe is naturally vegan.
Savory sausage twist: Brown ½ pound (225 g) crumbled Italian or breakfast sausage in the skillet before cooking the onion and celery. Drain excess fat, then proceed with the recipe, folding the sausage into the rice filling.
Cranberry-walnut holiday spin: Swap the dried cherries for dried cranberries and the pecans for walnuts for a slightly different but equally festive flavor profile.

Storage & Make-Ahead

To make ahead, you can prepare the wild rice filling and roast the squash halves up to 1 day in advance. Store the filling and squash separately in airtight containers in the refrigerator. When ready to serve, bring both to room temperature for 20–30 minutes, then stuff the squash and bake at 375°F (190°C) for about 20–25 minutes, until heated through.

Leftover stuffed squash halves keep well in the refrigerator for 3–4 days. Store in an airtight container. Reheat, covered, in a 350°F (175°C) oven for 20–25 minutes, or in the microwave in 1–2 minute bursts until hot. For longer storage, wrap individual stuffed halves tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Estimated for 1 stuffed squash half (1 of 4 servings): about 650–700 calories, 82 g carbohydrates, 11 g protein, 31 g fat, 10 g fiber, and a good amount of vitamin A, vitamin C, and minerals from the squash, nuts, and wild rice. Actual values will vary based on the specific brands and broth you use.

Maple-Sage Wild Rice Stuffed Acorn Squash