Roasted Acorn Squash Bowls with Wild Rice & Cranberry Pilaf
A feast for the eyes and the table — tender roasted acorn squash halves become edible bowls, cradling a fragrant wild rice pilaf studded with tart cranberries and fresh herbs. It’s hearty, colorful, and perfect for fall gatherings, offering a balance of sweet, nutty squash and savory, herbed rice in every forkful.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 1x
Ingredients
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
Salt & pepper, to taste
1 cup wild rice blend
2 cups vegetable broth
½ cup dried cranberries
¼ cup chopped pecans or walnuts
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp butter (optional)
Instructions
Preheat oven to 400°F (200°C). Brush squash halves with olive oil; season with salt and pepper. Roast cut-side down on a baking sheet for 30–35 min, until tender.
Meanwhile, cook wild rice in vegetable broth according to package instructions.
Stir cranberries, nuts, parsley, sage, and butter into cooked rice. Adjust seasoning.
Flip roasted squash halves upright. Fill generously with rice pilaf.
Serve warm as a main or side dish.
Nutrition
- Calories: 320
- Fat: 11g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 7g