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Stuffed Acorn Squash

Stuffed Acorn Squash
Nicole Spiridakis for NPR /

You can easily increase the amounts in this recipe to fit the number of guests who'll be skipping the turkey.

Makes 4 servings

2 acorn squash, halved with the seeds removed

2 cups vegetable broth

1 cup wild rice

1/4 cup dried cranberries

1/2 cup walnuts

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350 degrees.

In a shallow baking dish, coat with olive oil and place the halved squash cut side down. Put in the oven and bake for about 15 minutes, or until just tender.

In a pot, bring the vegetable broth to a boil and add the rice. Cover, lower the heat and cook until the broth is absorbed, about 30 minutes. Remove from heat. In a bowl, mix the rice, cranberries, walnuts, salt and pepper. Spoon the rice mixture into the squash.

May be served warm or at room temperature.

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