Need an easy entrée that looks gorgeous and tastes amazing? This stuffed squash will give you exactly what you want. Acorn squash is roasted until tender and then stuffed with a seasonal mix of wild rice flavored with orange zest and dried cranberries, plus savory aromatics like garlic and shallot. Add a drizzle of balsamic glaze and a sprinkle of fresh parsley for added flavor and presentation.

Wild Rice and Cranberry Stuffed Acorn Squash [Vegan, Gluten-Free]



  • 3 acorn squash, cut in half and deseeded
  • 3 cups cooked wild rice
  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • Zest of 1 orange
  • 1 teaspoon fresh thyme
  • 1/2 cup vegetable broth
  • 1/2 cup dried cranberries
  • Salt and pepper, to taste
  • Balsamic glaze (optional)
  • Fresh parsley (optional)


  1. Preheat oven to 400°F.
  2. Brush inside of squash with olive oil and sprinkle with salt and pepper. Place face-down on a baking pan lined with foil and place in the oven for 25 minutes or until tender.
  3. In a sauté pan, add the olive oil and butter. Saute with shallot until translucent. Add the garlic, thyme and sauté for about 2 minutes.
  4. Stir in the orange zest, rice, and cranberries. Cook, stirring constantly for about 3 minutes. Add the veggie stock and continue stirring until almost all the liquid is absorbed. Add salt and pepper to taste.
  5. Stuff about 1/2 cup of filling in each squash. You can serve immediately, or bake again, covered at 350 for about 15 minutes.
  6. Drizzle with balsamic glaze and top with chopped parsley, if using.