Seasonal Recipes — Fall Recipes
Wild Rice, Cranberry & Pecan Stuffed Squash
Molly Moore / 27 August 2025
When the days get shorter and the air turns crisp, I love making healthy fall recipes that feel festive, comforting, and nourishing. This Wild Rice, Cranberry & Pecan Stuffed Squash is one of my absolute favorites. Sweet roasted squash filled with nutty wild rice, tart cranberries, and crunchy pecans makes a healthy dinner recipe that’s perfect for fall entertaining or a cozy family meal. It’s a classic fall recipe that’s plant-based and packed with seasonal flavors, making it a must-try vegan fall dish.
This is my go-to recipe when hosting in fall. Every bite has a mix of sweet, savory and nutty flavors but the presentation makes such a special fall presence that I love it for casual fall gatherings. It'd also make a great centrepiece as a healthy, vegan Thanksgiving dinner!
I love sprinkling a little extra toasted pecans on top just before serving, it adds a little crunch and looks so festive on the table.
Oh and don't forget you can try out different squash varieties!
Ingredients You’ll Need
- 2 medium acorn, kabocha or butternut squash, halved and seeds removed
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Step-by-Step: How to Make Wild Rice, Cranberry & Pecan Stuffed Squash
- Preheat oven to 400°F (200°C)
- Prepare the squash, brush the cut sides with a little olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 25-30 minutes until tender
- Cook the filling: In a skillet, sauté onions and garlic in olive oil until soft, then stir in cooked wild rice, cranberries, pecans, thyme, salt, and pepper
- Stuff the squash: Flip the roasted squash cut-side up and fill each half generously with the rice mixture
- Bake for an additional 10-15 minutes until everything is warmed through
- Serve warm, garnished with fresh parsley if desired
Personal tip, I like to prep the filling ahead of time and store it in the fridge. When I’m ready to serve, I just roast the squash and stuff it, which makes hosting effortless!
Check out my other fall dinner recipes...
Tips for Perfect Stuffed Squash
- Choose squash that is firm and free of soft spots
- Toast the pecans lightly for extra crunch and flavor
- Adjust cranberries to taste, adding a little more if you like a sweeter filling
- Make ahead: the filling can be made a day in advance, just assemble and bake before serving
Wrapping It Up
This Wild Rice, Cranberry & Pecan Stuffed Squash is a healthy fall recipe that’s cozy, flavorful, and perfect for a healthy dinner recipe or special vegan fall dish. Whether you’re serving it for family dinners or fall entertaining, it’s guaranteed to impress and delight.
Pin this recipe so you can enjoy it all fall long.
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