Roasted Acorn Squash & Wild Rice (Crockpot)

9 70 492
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 4
Roasted Acorn Squash & Wild Rice (Crockpot)
Health Highlights


2 squash Acorn squash (washed, halved lengthwise & seeded)
1 tbsp Butter, unsalted (melted)
1 cup Wild rice, dry
2 cup Water, filtered
3/4 cup Pecans (toasted & finely chopped)
1/2 cup Cranberries, dried (finely chopped)
1/4 cup Basil, fresh (finely chopped)
1 tsp Kosher salt
1/2 tsp Black pepper


  1. In a crockpot combine the wild rice, basil, cranberries, pecans and orange zest with water. Stir well to combine and pour in the orange juice and season with salt and pepper. Cook on high for at 2-3 hours or on low for 4-6. 
  2. Just before serving dinner:  heat the oven to 450°F and place the rack in the center of the oven.
  3. Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.
  4. Divide the wild rice mixture among the squash halves, about a 1/2 cup each.  

    Optional:  return filled squash halves to the oven and bake for 20 minutes at 350 to toast edges.


You could also add a tablespoon of olive oil if you would like.

You will have some of the rice mixture left over, store it covered in the refrigerator.

It's perfectly fine to eat the skin of the squash - it has lot's of fibre!

Nutrition Facts

Per Portion

Calories 492
Calories from fat 173
Calories from saturated fat 31
Total Fat 19.2 g
Saturated Fat 3.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 9.3 g
Cholesterol 8.4 mg
Sodium 613 mg
Potassium 1212 mg
Total Carbohydrate 77 g
Dietary Fiber 14.8 g
Sugars 12.8 g
Protein 10.3 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.2
Meat Alternative 0.7
Vegetables 2.9

Energy sources


Meal Type(s)