Stuffed Acorn Squash with Wild Rice and Cranberries

Introduction

Stuffed Acorn Squash with Wild Rice and Cranberries is a beautiful and hearty dish that combines seasonal flavors with wholesome ingredients. Acorn squash, with its naturally sweet, nutty flesh, serves as both a vessel and a flavorful base. The wild rice provides a chewy, nutty texture, while tart cranberries add a burst of sweetness and brightness. Aromatic herbs, toasted nuts, and a touch of savory seasoning elevate this dish to something truly special, making it perfect for holiday dinners, cozy family meals, or even as a vegetarian main course.

Why I Love With Recipe

I love this recipe because it turns simple ingredients into a stunning, flavorful centerpiece. The roasted acorn squash is tender yet firm, providing the perfect contrast to the nutty, earthy wild rice and sweet-tart cranberries. Each bite delivers layers of textures and flavors—from the soft squash to the chewy rice, crunchy nuts, and vibrant cranberries. It’s a dish that feels festive, comforting, and wholesome all at once.

This is a Must Try Dish

This recipe is a must-try because it’s not only visually stunning but also nutritionally rich, filling, and versatile. It’s naturally gluten-free, vegetarian, and can easily be made vegan. It’s perfect for entertaining or as a healthy, flavorful dinner that doesn’t compromise on taste. The combination of roasted squash, wild rice, and cranberries is a classic fall pairing, and when baked together, it creates a comforting, aromatic dish that everyone will love.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes

Servings and Calories

• Servings: 4 (1 half squash per serving)
• Calories per Serving: Approximately 360 kcal

Course and Cuisine

• Course: Main or Side Dish
• Cuisine: American / Vegetarian / Holiday

Ingredients

For the Squash

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Filling

• 1 cup cooked wild rice (or a wild rice blend)
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans or walnuts, toasted
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, finely chopped
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/2 teaspoon dried sage (or 1 teaspoon fresh)
• Salt and pepper, to taste
• 1 tablespoon olive oil or unsalted butter
• Optional: 1/4 cup crumbled feta or goat cheese (for topping)

Cooking Directions

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Prepare Squash: Brush cut sides of acorn squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 25–30 minutes until slightly tender.
3. Cook Filling: In a skillet, heat olive oil or butter over medium heat. Sauté onion, garlic, and celery until softened, about 5–7 minutes.
4. Combine Ingredients: In a large bowl, combine sautéed vegetables, cooked wild rice, dried cranberries, toasted nuts, thyme, sage, salt, and pepper. Mix well.
5. Stuff Squash: Remove squash from oven and turn cut side up. Spoon wild rice mixture evenly into each squash half.
6. Bake Again: Return stuffed squash to oven and bake for 20–25 minutes until squash is tender and the filling is heated through. Optional: sprinkle crumbled cheese on top during the last 5 minutes of baking.
7. Serve: Let cool slightly and serve warm.

Step-by-Step Preparation Method

1. Prep the Squash: Wash, halve, and seed the acorn squash. Brush with olive oil, season, and roast cut-side down.
2. Sauté Veggies: Heat olive oil or butter in a skillet and cook onion, garlic, and celery until soft.
3. Mix Filling: Combine sautéed veggies with cooked wild rice, cranberries, nuts, and seasonings in a bowl.
4. Stuff Squash: Turn roasted squash cut-side up and fill each half with the rice mixture.
5. Bake Filled Squash: Bake until squash is fully tender and filling is heated. Add cheese if desired.
6. Serve & Garnish: Serve warm, optionally garnished with extra nuts, herbs, or cheese.

How to Serve

• Serve as a main course for a vegetarian meal or as a festive side dish for turkey, chicken, or pork.
• Pair with a simple green salad or roasted vegetables for a complete meal.
• Garnish with fresh parsley, thyme, or a drizzle of balsamic glaze for extra flavor and presentation.

Recipe Tips

• Roast the squash cut-side down initially to help it cook evenly and caramelize slightly.
• Toast the nuts for added crunch and enhanced flavor.
• Use leftover cooked wild rice to save time.
• Adjust seasoning and herbs to your taste.
• Add a splash of orange juice or maple syrup to the filling for a hint of sweetness.

Variations

• Vegan: Omit cheese or use plant-based alternatives.
• Protein Boost: Add cooked lentils, chickpeas, or crumbled tofu to the filling.
• Grain Alternatives: Substitute wild rice with quinoa, farro, or brown rice.
• Additional Veggies: Include mushrooms, kale, spinach, or roasted bell peppers for extra texture and nutrition.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Assemble and cook squash, then cool completely before freezing. Wrap tightly and freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 20–25 minutes until heated through.

Special Equipment Needed

• Baking sheet
• Knife and cutting board
• Skillet for sautéing vegetables
• Mixing bowl

Frequently Asked Questions (FAQ)

1. Can I prepare this dish ahead of time?
   Yes, you can assemble the stuffed squash and refrigerate for up to 24 hours before baking.
2. Can I use a different type of squash?
   Yes, butternut squash or delicata squash works well, though cooking times may vary.
3. Is this dish gluten-free?
   Yes, all ingredients are naturally gluten-free.
4. Can I make it vegan?
   Yes, simply omit the cheese or use a plant-based alternative.
5. How do I make the filling more flavorful?
   Add fresh herbs like rosemary or parsley, a splash of orange juice, or a pinch of cinnamon for warmth.

Conclusion

Stuffed Acorn Squash with Wild Rice and Cranberries is a festive, wholesome, and delicious dish that’s perfect for fall and winter meals. Its combination of tender, sweet squash, nutty wild rice, tart cranberries, and savory herbs makes it both satisfying and visually stunning. Whether served as a main course or side dish, it’s a recipe that’s sure to impress family, friends, and guests. Comforting, nutritious, and versatile, this stuffed squash is a must-try dish for anyone who loves seasonal, flavorful cooking.