A bright, herb‑forward autumn dish featuring caramelized squash filled with wild rice, tart cranberries, nuts and citrus. Clean, vibrant and produce‑driven — exactly the Love & Lemons signature.
High in fibre from wild rice. Naturally vegan + gluten‑free.
Get the recipe, beauty benefits, health benefits, storage, substitutions and history below!
Prep 20 minutes Cook 45–55 minutes Serves 2–4
Ingredients
2 acorn squash, halved and seeded
2 tbsp olive oil
to taste sea salt + black pepper
1 cup wild rice blend
2 cups vegetable broth
1/2 cup fresh or dried cranberries
1/4 cup chopped pecans or walnuts
1 shallot, finely diced
1 garlic clove, minced
1 tbsp olive oil (for sautéing)
1 tsp fresh thyme
1 tsp lemon zest
1 tbsp lemon juice
to taste sea salt + pepper
for serving fresh parsley + extra lemon zest
Instructions
- Roast the Squash
Preheat oven to 400°F (200°C). Brush squash halves with olive oil and season with salt and pepper. Place cut‑side down on a baking sheet and roast 35–45 minutes until caramelized and tender. - Cook the Wild Rice
Bring broth to a boil, add wild rice, reduce heat, cover, and simmer 40–45 minutes until tender. Fluff and set aside. - Build the Filling
Sauté shallot in olive oil until soft. Add garlic and cook 1 minute. Stir in cooked rice, cranberries, nuts, thyme, lemon zest, lemon juice, salt, and pepper. Adjust brightness with more lemon if desired. - Stuff the Squash
Flip roasted squash upright and spoon the wild rice mixture generously into each cavity. Return to the oven for 10–15 minutes to warm through. - Finish + Serve
Top with parsley, lemon zest, and a drizzle of olive oil. Serve warm.
Beauty Benefits
- Cranberries: Vitamin C for brightness + collagen support
- Squash: Beta‑carotene for glow
- Olive oil: Healthy fats for skin barrier strength
- Lemon: Natural exfoliating acids for radiance
Health Benefits
- High fibre from wild rice
- Antioxidants from cranberries
- Slow‑release energy from squash
- Naturally vegan + gluten‑free
Storage
- Keeps 3–4 days refrigerated
- Reheat at 350°F (175°C) for 10–15 minutes
- Filling freezes well; squash does not
Substitutions
- Butternut squash instead of acorn squash
- Brown rice or quinoa instead of wild rice. Quinoa is high in protein and fibre.
- Almonds instead of pecans
- Orange zest instead of lemon zest.
- Add chickpeas for protein
History
Stuffed squash is rooted in Indigenous North American cooking, where winter squash was roasted and filled with grains or dried fruit. Wild rice reflects Great Lakes heritage, while cranberries add seasonal brightness. Love & Lemons modernizes this tradition with citrus, herbs, and minimalist styling.
Enjoy this Cranberry Wild Rice Stuffed Squash recipe!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
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