This acorn squash dish is a cozy and colorful meal! It’s filled with healthy wild rice and sweet cranberries, making it perfect for fall gatherings or a warm weeknight dinner.
Stuffing squash sounds fancy, but it’s super fun! I love how the sweetness of the cranberries pairs with the nutty rice. Plus, it looks great on the table—who doesn’t love a dish that’s as pretty as it is tasty?
Key Ingredients & Substitutions
Acorn Squash: This is the star of the dish! Look for squashes that are firm, with smooth skin. If acorn squash is unavailable, you can substitute with butternut squash or even bell peppers for a different twist.
Wild Rice: Wild rice gives a nutty flavor and chewy texture. You can replace it with brown rice or quinoa if you’re short on time; just keep in mind they’ll cook differently, so check the cooking times!
Dried Cranberries: They add sweetness. If you prefer a less sweet version, opt for raisins or even chopped apples for a fresh twist.
Walnuts/Pecans: I love the crunch they bring to the dish! Use any nuts you have on hand, like almonds or pistachios. For nut allergies, seeds like pumpkin or sunflower work well too.
Fresh Herbs: Rosemary is aromatic and pairs nicely, but you could use thyme or sage if you like those flavors better. Dried herbs can work in a pinch, just use less.
How Can I Roast Acorn Squash to Perfection?
Roasting acorn squash brings out its natural sweetness and makes it tender. Here’s how to get it just right:
- Make sure to slice the squash in half lengthwise. This helps it cook evenly.
- Brush the insides with olive oil or melted butter, which adds flavor and helps with browning.
- Don’t forget to season with salt and pepper to enhance the flavors. It’s quick but adds so much!
- Place it cut side down on the baking sheet—this helps it steam and get soft.
- Keep an eye on it in the oven; check with a fork after about 35 minutes. You want it tender but not mushy!
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Stuffing:
- 2 medium acorn squashes
- 1 cup wild rice blend, rinsed
- 2 1/2 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans, toasted
- 1/2 cup cooked butternut squash or sweet potato cubes (optional)
- 2 tbsp olive oil or melted butter
- 1 tbsp fresh rosemary, finely chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious stuffed acorn squash takes about 15 minutes of prep time and about 1 hour of cooking time. In total, you will need about 1 hour and 15 minutes to have this beautiful dish ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare the Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut each acorn squash in half lengthwise and scoop out the seeds and any stringy pulp. Brush the insides with 1 tablespoon of olive oil or melted butter, then sprinkle with salt and pepper to add flavor.
2. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 35 to 40 minutes, or until the flesh is tender and you can easily pierce it with a fork. While the squash roasts, you can prepare the stuffing.
3. Cook the Wild Rice:
While waiting for the squash, bring the vegetable broth or water to a boil in a medium pot. Add the rinsed wild rice, reduce the heat to a simmer, cover, and cook for about 40 to 45 minutes, or until the rice is tender and all the liquid has been absorbed. If there is excess liquid after cooking, simply drain it.
4. Sauté the Aromatics:
While the rice is cooking, heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until it’s translucent. Add the minced garlic and chopped rosemary, cooking for another minute until fragrant.
5. Combine the Stuffing:
In a large bowl, mix the cooked wild rice, sautéed onion mixture, dried cranberries, toasted nuts, optional cooked squash or sweet potato cubes, and fresh parsley. Season the mixture with salt and pepper according to your taste and stir gently to combine all ingredients.
6. Stuff the Squash:
Once the acorn squash halves are done roasting, carefully turn them cut side up. Spoon the wild rice stuffing evenly into each squash half, mounding it slightly for a lovely presentation.
7. Bake Again:
Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the filling is warmed through and slightly golden on top.
8. Garnish and Serve:
Before serving, garnish each stuffed squash with a sprig of fresh rosemary and a sprinkle of additional chopped parsley. Enjoy this beautiful, hearty dish as a wonderful main or side for any festive occasion!
This delightful Acorn Squash Stuffed with Wild Rice and Cranberries is sure to impress your family and friends with both its flavors and stunning appearance.
Can I Use Other Types of Rice for This Recipe?
Absolutely! While wild rice adds a unique flavor and texture, you can use brown rice, quinoa, or even white rice if it’s what you have on hand. Just be sure to adjust the cooking time according to the rice you choose, as they all have different cooking requirements.
Can I Make This Dish Vegetarian?
This recipe is already vegetarian since it uses vegetable broth! To make it vegan, just ensure your butter is substituted with olive oil or a vegan butter alternative, and skip any optional ingredients that aren’t vegan-friendly.
How Do I Store Leftover Stuffed Squash?
Allow any leftovers to cool completely before storing them in an airtight container. They’ll keep well in the refrigerator for up to 3 to 4 days. To reheat, pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Prepare It Ahead of Time?
Certainly! You can roast the acorn squash and prepare the stuffing a day in advance. Just assemble them right before baking. This will save you time on the day you plan to serve it!
