Festive Holiday Stuffed Squash Recipe with Wild Rice, Cranberries, and Pecans

This Festive Holiday Stuffed Squash Recipe features tender roasted acorn squash filled with savory wild rice, sweet dried cranberries, toasted pecans, fresh herbs, maple syrup, and optional goat cheese or feta. It makes 4 servings and takes about 20–25 minutes to prepare, 55–65 minutes to cook, and roughly 1 hour 20 minutes from start to finish.

Every bite brings together creamy squash, pleasantly chewy wild rice, crisp pecans, bright cranberries, and fragrant sage and thyme. The result is a beautiful vegetarian holiday main dish or side that feels special enough for Thanksgiving, Christmas, or any cozy winter dinner.

Why You’ll Love This Recipe

Holiday cooking should bring warmth and beauty to the table without requiring a complicated list of techniques. This stuffed squash does exactly that: the squash roasts while the rice simmers, and the filling comes together in one skillet with familiar seasonal ingredients.

Acorn squash has a naturally buttery texture and a gentle sweetness that pairs beautifully with earthy wild rice. Cranberries add tart pops of flavor, pecans contribute crunch, and maple syrup ties the savory herbs to the sweet roasted squash.

The recipe is also flexible enough for different holiday menus. Use vegetable broth and leave off the cheese for a vegan version, or choose chicken broth and finish the squash with tangy goat cheese or feta for a richer vegetarian centerpiece.

If you enjoy making vegetables the star of a festive meal, you may also like this creamy spaghetti squash dinner for another seasonal squash idea.

Ingredients You’ll Need

The ingredient list balances sweetness, savory depth, freshness, and texture. A wild-rice blend is especially useful because it usually cooks faster than pure wild rice and creates a softer, more cohesive filling.

• Acorn squash: Choose two medium squash, about 1 1/2 pounds each, with firm skin and no soft spots.
• Wild-rice blend: This provides a hearty, chewy base while absorbing the flavorful broth.
• Aromatics: Yellow onion, celery, and garlic create a savory foundation for the filling.
• Holiday herbs: Sage and thyme bring a woodsy fragrance that complements roasted squash.
• Fruit and nuts: Dried cranberries and toasted pecans provide the classic sweet-tart and crunchy contrast.
• Finishing ingredients: Maple syrup, parsley, optional orange zest, and optional goat cheese or feta round out the dish.

Fresh sage and thyme can be used in place of dried herbs. Use 1 tablespoon finely chopped fresh sage and 1 1/2 teaspoons fresh thyme leaves when making those substitutions.

How to Make It Step-by-Step

Step 1: Begin by heating the oven to 400°F (200°C) and lining a baking sheet with parchment. Carefully cut each squash lengthwise and scrape out the seeds and stringy pulp; if cutting feels difficult, microwave the whole squash for 2–3 minutes first.

Step 2: Brush the cut sides with 1 tablespoon olive oil, then season with about 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Place the squash cut-side down so the hot baking sheet can soften the flesh evenly while the skin protects the outside.

Step 3: Roast the squash for 30–40 minutes, checking for tenderness with a fork. The exact time can vary slightly with the size and shape of the squash, so look for soft flesh rather than relying only on the clock.

Step 4: While the squash cooks, rinse the wild-rice blend and place it in a saucepan with 2 1/4 cups vegetable or chicken broth. Bring the mixture to a boil, cover, reduce the heat, and simmer according to the package directions, usually 40–45 minutes; drain any excess liquid once tender.

Step 5: Warm the remaining tablespoon of olive oil with the butter in a skillet. Sauté the chopped onion and celery for 5–7 minutes, stirring occasionally, until they are soft and translucent without becoming deeply browned.

Step 6: Add the minced garlic, sage, and thyme to the skillet and cook for 30 seconds. This short cooking time releases the herbs and garlic fragrance while keeping the garlic from scorching.

Step 7: Stir the cooked rice into the skillet along with the dried cranberries, toasted pecans, parsley, maple syrup, and optional orange zest. Taste the filling before stuffing and adjust the salt and pepper so the flavors are balanced.

Step 8: Turn the roasted squash cut-side up and divide the filling among the cavities. Spoon it in generously, but do not press it down too firmly, since a light texture makes the rice mixture more enjoyable.

Step 9: Sprinkle the optional goat cheese or feta over the filled squash. Return the baking sheet to the oven for 10–15 minutes, until the filling is hot and the topping is lightly browned.

Step 10: Let the squash rest for a few minutes before serving so the filling settles. Finish with extra parsley, a few pecans, or a small pinch of orange zest for a colorful presentation.

Chef’s Tips for the Best Stuffed Squash

Take care when cutting through the squash stem area. A sharp chef’s knife is the safest choice, and placing the squash on a stable cutting board prevents it from rolling.

Toast the pecans separately before adding them to the filling. Five to seven minutes at 350°F (175°C) is enough to deepen their flavor and help them stay crisp against the tender rice and squash.

Do not skip the tasting step before filling the squash. Broths vary in saltiness, and dried cranberries vary in sweetness, so a final adjustment of salt and pepper makes the entire dish taste more complete.

For a vegan dish, use vegetable broth, olive oil in place of butter, and no cheese. For a more substantial holiday plate, serve each portion with a crisp green salad or roasted vegetables.

Make-Ahead, Storage, and Reheating

This recipe works well when much of the holiday preparation needs to happen in advance. Cook the squash and rice mixture, assemble the stuffed halves, cover them, and refrigerate until you are ready to bake.

When preparing the dish ahead, bake the covered or assembled squash at 375°F (190°C) for roughly 20–25 minutes before serving. The lower reheating temperature helps warm the center without drying the filling or over-browning the squash.

Leftovers should be refrigerated in a covered container and reheated until hot. Store any extra filling separately when possible, since it can be warmed in a skillet and spooned into squash for an easy second meal.

For another hearty dinner idea with a savory profile, pair this recipe with the flavors found in our caramelized sirloin and mushrooms, especially when serving guests who prefer a meat-focused main course.

What to Serve with Holiday Stuffed Squash

Stuffed squash can stand alone as a vegetarian main dish, but a few simple accompaniments make the meal feel even more complete. Choose sides that offer freshness or acidity so they balance the sweet roasted squash and maple-kissed rice.

• A crisp arugula or mixed-green salad with a bright vinaigrette.
• Roasted Brussels sprouts, green beans, or carrots.
• A simple cranberry relish for extra tartness.
• Warm dinner rolls or crusty bread for soaking up flavorful juices.
• A light soup served as a first course.

If you are building a larger holiday buffet, the squash looks lovely arranged on a wide platter with parsley scattered around the edges. Guests can easily identify the optional cheese topping, making it simple to accommodate both vegetarian and vegan diners.

Seafood lovers planning a varied dinner can also browse this easy shrimp dinner idea for a quick companion entrée that leaves the oven free for the squash.

Festive Holiday Stuffed Squash

Roasted acorn squash halves are filled with a savory-sweet wild-rice mixture featuring cranberries, toasted pecans, herbs, maple syrup, and optional crumbled cheese.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 minute min

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Squash

• 2 Medium acorn squash, about 1 1/2 pounds each
• 2 tablespoons Olive oil, divided
• 1 teaspoon Kosher salt, divided
• 1/2 teaspoon Freshly ground black pepper

Wild Rice Filling

• 1 cup Wild-rice blend, uncooked
• 2 1/4 cups Vegetable or chicken broth
• 1 tablespoon Unsalted butter
• 1/2 Medium yellow onion, finely chopped
• 2 Celery stalks, finely chopped
• 2 Garlic cloves, minced
• 1 teaspoon Dried rubbed sage
• 1/2 teaspoon Dried thyme
• 1/2 cup Dried cranberries
• 1/2 cup Pecans, toasted and coarsely chopped
• 1/4 cup Fresh parsley, chopped
• 1 tablespoon Maple syrup
• 1/2 teaspoon Finely grated orange zest, optional

Topping

• 1/2 cup Crumbled goat cheese or feta, optional

Method

 

Step-by-Step

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Cut the acorn squash in half lengthwise, scoop out the seeds and stringy pulp, then brush the cut sides with 1 tablespoon olive oil and season with about 1/2 teaspoon kosher salt and the black pepper.
2. Arrange the squash cut-side down on the prepared baking sheet and roast for 30–40 minutes. The squash is ready when the flesh is tender and easily pierced with a fork.
3. While the squash roasts, rinse the wild-rice blend and combine it with the broth in a saucepan. Bring it to a boil, cover, reduce the heat, and simmer according to the rice blend directions, usually 40–45 minutes; drain any excess liquid.
4. Heat the remaining olive oil and the butter in a skillet over medium heat. Add the onion and celery, sauté for 5–7 minutes until softened, then stir in the garlic, sage, and thyme and cook for 30 seconds.
5. Add the cooked rice, cranberries, toasted pecans, parsley, maple syrup, and optional orange zest to the skillet. Stir until combined, then taste and adjust the remaining salt and black pepper as needed.
6. Turn the roasted squash cut-side up and spoon the rice mixture into each cavity. Add the optional goat cheese or feta over the top, making sure the filling is evenly distributed.
7. Return the stuffed squash to the oven and bake for 10–15 minutes, until the filling is hot and lightly browned. Serve warm with extra parsley or a few toasted pecans if desired.

Notes

For easier cutting, microwave the whole squash for 2–3 minutes before halving it, using a sharp knife and taking care around the stem. Toast pecans for 5–7 minutes at 350°F (175°C) before chopping. For make-ahead preparation, assemble the stuffed squash, refrigerate it covered, and bake at 375°F (190°C) for roughly 20–25 minutes before serving.

Final Thoughts

This Festive Holiday Stuffed Squash Recipe is the kind of dish that makes a holiday table feel generous and inviting. Tender acorn squash holds a fragrant wild-rice filling filled with cranberries, pecans, herbs, maple syrup, and optional creamy cheese, giving every serving a satisfying mix of color and texture.

Prepare the components at a relaxed pace, toast the pecans for extra flavor, and taste the filling before it goes into the squash. Whether served as a vegetarian main dish, a memorable side, or part of a winter buffet, these stuffed squash halves bring a warm seasonal spirit to the meal.