This acorn squash stuffed with wild rice and cranberries is not just pretty; it’s packed with flavor! The sweet squash pairs perfectly with the nutty rice and tangy cranberries.
I love making this dish for cozy dinners. It’s easy to prepare and looks fancy on the table. Plus, who doesn’t love a meal that’s cute and delicious at the same time? 🥰
Key Ingredients & Substitutions
Acorn Squash: This squash adds a sweet and nutty flavor. If you can’t find acorn squash, butternut or delicata squash work well too—they have a similar sweetness and texture.
Wild Rice Blend: Wild rice gives a unique, earthy flavor. If you don’t have it, brown rice, quinoa, or even a mix of white and brown rice can be good replacements. Just adjust cooking times as needed.
Dried Cranberries: They offer a tart-sweet element. If cranberries aren’t available, you can substitute raisins, chopped dates, or even dried cherries for a different flavor twist.
Nuts: Pecans or walnuts add crunch. If you want to keep it nut-free, skip them or use pumpkin seeds instead for some texture. Toasting them lightly can really enhance their flavor.
Herbs: Fresh thyme is lovely, but if you don’t have it, try dried thyme or even rosemary for a different profile. Just use less dried, as it’s more concentrated.
How Do I Roast the Perfect Acorn Squash?
Roasting acorn squash is straightforward but requires a bit of care to ensure it comes out tender and flavorful. Here are some tips:
- Preheat your oven to 400°F (200°C). A well-preheated oven helps the squash roast evenly.
- Cut the squash in half lengthwise and scoop out seeds. This is best done with a sturdy spoon or melon baller.
- Brush the insides with olive oil or melted butter. This adds flavor and helps the squash caramelize.
- Place the squash cut side down on a lined baking sheet for even cooking. Roasting them this way lets the steam help tenderize the flesh.
- Check for tenderness by piercing with a fork after 35-40 minutes. If it’s still firm, give it a bit longer until soft.
- Turning them cut side up for the final baking creates a lovely presentation and allows for crisping the filling.
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Squash:
- 2 medium acorn squashes, halved and seeded
For the Filling:
- 1 cup wild rice blend
- 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 diced apple (such as Granny Smith)
- 1/4 cup chopped celery
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and ground black pepper, to taste
For Garnish:
- Fresh parsley or thyme
How Much Time Will You Need?
You’ll need about 1 hour and 15 minutes in total. This includes about 15 minutes for prep and around 60 minutes of cooking time. The roasting and baking processes allow the flavors to develop beautifully!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). A hot oven is key to getting that delicious, roasted flavor!
2. Prepare the Squash:
Carefully cut each acorn squash in half lengthwise and scoop out the seeds and stringy bits from the center. This will create a cozy little bowl for our delicious filling.
3. Season the Squash:
Drizzle about 1 tablespoon of olive oil or melted butter on the cut sides of the squashes. Then, sprinkle with salt and ground black pepper to taste.
4. Roast the Squash:
Place the squash halves cut side down on a baking sheet that you’ve lined with parchment paper or foil. Roast in the oven for about 35-40 minutes until the flesh is tender. You’ll know it’s done when a fork easily pierces through!
5. Cook the Wild Rice:
While your squash is roasting, rinse the wild rice blend under cold water. Cook it in a pot with the vegetable broth or water according to package instructions, usually around 45-50 minutes. Drain off any excess liquid once it’s cooked.
6. Sauté the Veggies:
In a skillet over medium heat, warm the remaining tablespoon of olive oil or butter. Add the chopped onion and celery, cooking until softened, about 5 minutes. The kitchen will smell amazing!
7. Add Flavorful Ingredients:
Next, stir in the minced garlic, diced apple, and thyme and cook for another 2 minutes until everything is fragrant and well mixed together.
8. Combine with Rice:
Now, add the cooked wild rice, dried cranberries, and any nuts you’re using to the skillet. Mix everything together and let it cook for 2 more minutes. Season with salt and pepper to taste.
9. Fill the Squash:
After the acorn squash has finished roasting, flip the halves cut side up. Generously spoon the wild rice mixture into each squash, packing it in as needed.
10. Final Baking:
Return the stuffed squash to the oven and bake for another 10-15 minutes until everything is heated through and slightly golden on top. This is where the magic happens!
11. Garnish and Serve:
Take the stuffed acorn squash out of the oven, and garnish with fresh parsley or thyme. Serve warm and enjoy this beautiful dish!
This Acorn Squash Stuffed with Wild Rice and Cranberries is a fantastic vegetarian option that’s sure to impress at any meal, especially during fall and holidays! Enjoy!
Can I Use Other Types of Squash?
Absolutely! If acorn squash isn’t available, butternut squash or delicata squash can be great alternatives. They have a similar sweetness and cook well, though cooking times may vary slightly.
How Can I Make This Recipe Vegan?
This recipe is already close to vegan by simply substituting the butter with olive oil. Just ensure that the vegetable broth you’re using is 100% plant-based to keep it completely vegan.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the filling and stuff the squash in advance! Just keep everything refrigerated for up to one day. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time to ensure it’s heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes or heat in the microwave until warmed through. Be careful not to overcook the squash!
