Stuffed Acorn Squash with Wild Rice and Cranberries

Stuffed Acorn Squash with Wild Rice and Cranberries: A Hearty, Nutritious, and Festive Masterpiece 🌰🍚🍁✨

1. Introduction

When autumn arrives, there’s nothing quite as comforting as a warm, seasonal recipe that celebrates the flavors of fall. This stuffed acorn squash recipe does exactly that – combining the natural sweetness of roasted squash with the earthy flavors of wild rice and the tart pop of cranberries. Perfect for holiday gatherings or cozy weeknight dinners, this dish is as nutritious as it is beautiful. If you’re looking for more dinner inspiration, this recipe will quickly become a favorite in your rotation.

2. Ingredients

Gathering quality ingredients is key to making this stuffed acorn squash recipe shine. Here’s what you’ll need for this wholesome dish:

• 2 medium acorn squashes (look for firm, heavy squashes with deep green skin)
• 1 cup wild rice (for that perfect nutty texture – learn more about wild rice benefits)
• 2 cups vegetable broth (or water for a simpler version)
• 1/2 cup dried cranberries (or try our homemade chia jam for a fresh twist)
• 1/4 cup chopped pecans or walnuts (for crunch and healthy fats)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil (or avocado oil for higher heat cooking)
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• Optional: 1/4 cup crumbled feta or goat cheese (omit for vegan version)

3. Instructions

Step 1: Prepare the Acorn Squash

Preheat your oven to 400°F (200°C). Carefully cut the acorn squashes in half lengthwise – a sharp chef’s knife works best. Scoop out the seeds and stringy pulp (save the seeds for roasting if you like!). Brush the cut sides lightly with olive oil and sprinkle with salt and pepper. Place them cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes. The squash is ready when it’s tender when pierced with a fork but still holds its shape. For more oven-baked recipes, check out our collection.

Step 2: Cook the Wild Rice

While the squash roasts, prepare the wild rice filling. First, rinse the wild rice under cold water to remove any debris. In a medium saucepan, bring the vegetable broth to a boil (using broth instead of water adds extra flavor). Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes. The rice is done when most grains have split open and are tender but still slightly chewy. Remove from heat and let it sit covered for 5 minutes to absorb any remaining liquid. If you love grain-based dishes, you might enjoy our protein-packed overnight oats for breakfast.

Step 3: Prepare the Stuffing

Now for the flavorful stuffing! In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent and slightly golden, about 5 minutes. Stir in the minced garlic, thyme, and sage, cooking just until fragrant (about 30 seconds – be careful not to burn the garlic). Add the cooked wild rice, dried cranberries, and chopped nuts, stirring to combine everything evenly. Season with salt and pepper to taste. The combination of textures here is wonderful – the chewy rice, crunchy nuts, and soft cranberries create a perfect balance. For another great texture contrast, try our roasted chickpeas as a snack.

Step 4: Stuff and Bake the Squash

Remove the roasted acorn squash halves from the oven and carefully flip them cut-side up (they’ll be hot!). Spoon the wild rice mixture generously into each squash half, packing it in slightly. The amount of stuffing might seem like a lot, but the squash can hold more than you think! If using cheese, sprinkle it evenly over the top. Return to the oven and bake for an additional 10-15 minutes, just until everything is heated through and the cheese is slightly melted. The final result should be golden and irresistible. For a sweet finish to your meal, consider our frozen yogurt bark for dessert.

4. Serving Suggestions

This stuffed acorn squash recipe makes a stunning centerpiece that’s as impressive as it is delicious. For a complete meal, serve it with:

• A crisp green salad with apple slices and walnuts
• Roasted Brussels sprouts with balsamic glaze
• A warm bowl of butternut squash soup
• For protein, add our shrimp lettuce wraps as an appetizer

The combination of sweet squash, nutty wild rice, tart cranberries, and crunchy nuts creates layers of flavor and texture that will delight your taste buds.

5. Variations

One of the best things about this stuffed acorn squash recipe is how adaptable it is. Here are some delicious variations to try:

• Protein Boost: Mix in cooked quinoa, lentils, or diced chicken (about 1 cup) for extra protein
• Vegan Option: Skip the cheese or use nutritional yeast for a cheesy flavor without dairy
• Sweet Twist: Drizzle with maple syrup or honey before serving for extra sweetness
• Herb Swap: Use rosemary or parsley instead of thyme and sage for a different flavor profile
• Seasonal Twist: In spring, try stuffing with asparagus and peas instead of cranberries

6. Storage and Reheating

Leftover stuffed acorn squash keeps well, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat:

• Oven method: Place in a preheated oven at 350°F (175°C) for 10-15 minutes
• Microwave: Heat in 30-second intervals until warmed through

The squash may soften more upon reheating, but the flavors will still be delicious. For more meal prep tips, visit our about page.

7. Nutritional Benefits

This stuffed acorn squash recipe isn’t just tasty – it’s packed with nutrients that make it a truly wholesome meal:

• Acorn Squash: An excellent source of vitamins A and C (great for immunity), fiber (good for digestion), and antioxidants that fight inflammation
• Wild Rice: Contains more protein than white rice, plus fiber, magnesium, and zinc for energy and metabolism
• Cranberries: Packed with vitamin C and unique antioxidants that support urinary tract health
• Nuts: Provide heart-healthy fats, plant protein, and important minerals like manganese

8. Frequently Asked Questions

Can I use a different type of squash?
Absolutely! Butternut squash works beautifully (though you may need to adjust cooking times), and delicata squash is lovely too. The skin of delicata is edible, making prep even easier.

Can I make this dish ahead of time?
Yes! You can roast the squash and prepare the stuffing up to 2 days in advance. Store separately in the refrigerator, then assemble and bake just before serving. This makes it perfect for holiday meals when oven space is limited.

Is wild rice necessary, or can I substitute it?
While wild rice adds wonderful texture and flavor, you can substitute brown rice, quinoa, or farro. Cooking times will vary, so adjust accordingly. For another wild rice recipe, try our coconut rice pudding for dessert.

9. Conclusion

This stuffed acorn squash recipe is truly special – a dish that’s as nourishing as it is beautiful. Whether you’re serving it for a holiday feast or a simple weeknight dinner, it’s sure to impress with its vibrant colors and complex flavors. The sweet roasted squash pairs perfectly with the earthy wild rice and tart cranberries, while the nuts add satisfying crunch. It’s a meal that feels indulgent yet is packed with wholesome ingredients. We hope you love making (and eating!) this seasonal dish as much as we do. Don’t forget to share your creations with us – we’d love to see how you make this recipe your own! 🍂🥄

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