Harvest Pumpkin-Stuffed Delicata Squash with Wild Rice, Cranberries & Maple Glaze

Bring the cozy flavors of fall straight to your dining table with this wholesome Harvest Pumpkin-Stuffed Delicata Squash recipe. Featuring creamy pumpkin, nutty wild rice, and the perfect balance of sweet and savory spices, this dish captures the essence of a Thanksgiving feast while staying entirely plant-based, vegan, and gluten-free. Serves 4.

This vibrant main dish makes an ideal centerpiece for autumn gatherings or holiday dinners. Each roasted delicata squash half is stuffed with a hearty mix of wild rice, kale, cranberries, and 18 Chestnuts Harvest Pumpkin Soup, then finished with a maple-pumpkin glaze for a naturally sweet, caramelized finish.

Ingredients

For the Stuffed Squash

• 2 large delicata squashes, halved lengthwise and seeded

• Salt and pepper, to taste

• 1 cup wild rice blend (or favorite grain), cooked

• 1 cup baby kale, chopped

• ¼ cup fresh cranberries (unsweetened preferred)

• ¼ cup toasted pumpkin seeds, roughly chopped

• 1 tsp fresh thyme leaves

• ½ tsp ground cinnamon

• 1 cup 18 Chestnuts Harvest Pumpkin Soup

For the Maple-Pumpkin Glaze

• ½ cup 18 Chestnuts Harvest Pumpkin Soup

• ½ tbsp maple syrup

• 1 tsp apple cider vinegar

Instructions

Roast the Squash

1. Preheat the oven to 400°F (200°C).

2. Brush the squash halves with olive oil, then season with salt and pepper.

3. Arrange cut-side down on a parchment-lined baking sheet. Roast for 20–25 minutes, or until the flesh is tender and golden brown.

Prepare the Filling

1. In a large mixing bowl, combine the cooked wild rice, chopped kale, cranberries, pumpkin seeds, thyme, cinnamon, and 1 cup of Harvest Pumpkin Soup.

2. Gently stir until well coated. Adjust the seasoning to taste.

3. Drizzle in the maple syrup and mix again to evenly distribute the flavor.

Stuff and Bake

1. Flip the roasted squash halves cut-side up.

2. Spoon the pumpkin-wild rice mixture into each squash cavity.

3. Return to the oven and bake for an additional 10 minutes, just until warmed through.

Make the Maple-Pumpkin Glaze

1. In a small saucepan, whisk together the remaining ½ cup Harvest Pumpkin Soup, maple syrup, and apple cider vinegar.

2. Simmer over medium heat for 3–5 minutes until the mixture slightly thickens and becomes glossy.

Finish and Serve

1. Brush or drizzle the warm glaze over the stuffed squash just before serving.

2. Garnish with fresh thyme and extra toasted pumpkin seeds for a festive, restaurant-quality presentation.