Acorn Squash Stuffed with Wild Rice and Toasted Pine Nuts

With just a few simple ingredients you can turn a little squash into a complete meal with this recipe. For holiday dinners, this recipe can easily become a delicious side served with your holiday ham or turkey.

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preparation Time
20 mins

cook Time
40 mins


229 per serving


  • 2 acorn squash, cut in half and seeded
  • 1 teaspoons ground cinnamon
  • 2 teaspoons kosher salt
  • fresh cracked black pepper
  • 1-1/4 cup cooked wild rice
  • 1/2 cup pine nuts
  • 1/2 cup dried cranberries, roughly chopped
  • 1/4 cup sliced scallions
  • 1/2 teaspoons teaspoon cumin


Step 1

Season the acorn squash halves with 1 teaspoon of olive oil, cinnamon and fresh cracked pepper. Roast in the oven at 375 degrees for about 30-40 minutes until fork tender.

Step 2

Cook the wild rice according to box instructions and set aside.

Step 3

In a dry skillet, add the pine nuts and turn the heat to low heat. Toss the pine nuts until they start to toast and immediately take off the hot pan and into the hot wild rice.

Step 4

Add the chopped cranberries and scallions, 1 teaspoon salt, fresh cracked pepper and cumin. Toss and taste for seasoning.

Step 5

Once the acorn squash is done roasting, add the wild rice mixture into the cavity and serve.

recipe by

Momma C.



National cooking personality and host, Johanna M. Cook has been captivating audiences with Momma Cuisine since 2009. Momma Cuisine’s vision is to connect with their targeted consumer base of busy moms by providing exclusive access to the best of what brands can offer.