This lovely acorn squash is filled with a tasty mix of wild rice and sweet cranberries. It’s not just pretty—it’s a heartwarming dish perfect for fall gatherings!
I enjoy the colors and flavors in this recipe. Plus, it’s a great way to sneak in some veggies at dinner. Serve it warm, and watch everyone go for seconds! 🍂
Key Ingredients & Substitutions
Acorn Squash: The star of this dish! Look for firm squashes with a dark green color, avoiding any soft spots. If acorn squash isn’t available, butternut squash or sweet potatoes can work as tasty substitutes.
Wild Rice: This adds texture and a nutty flavor. If you’re short on time, you can use brown rice or quinoa instead. Just adjust the cooking time according to the type of grain you choose.
Cranberries: They provide a sweet-tart contrast. If fresh cranberries are not in season, dried cranberries are perfect. You can also swap them with raisins or chopped dried apricots.
Nuts: I like using walnuts for a bit of crunch. If you have nut allergies, feel free to leave them out or substitute with sunflower seeds for that extra texture.
How Do You Ensure Perfectly Roasted Acorn Squash?
Roasting acorn squash is simple, but there are a couple of tips to get it just right. The goal is tender, flavorful squash that’s slightly caramelized. Here’s how:
- Start by cutting the squash in half and scooping out the seeds. Brush the cut sides with olive oil or melted butter.
- Season generously with salt and pepper to enhance the flavor.
- Place them cut-side down on the baking sheet; this helps to steam the squash while also allowing it to caramelize.
- Roast until it’s tender (about 30-40 minutes). You should be able to easily pierce it with a fork!
Perfectly roasted squash will have a lovely flavor that hugs the delicious filling you’ll create!
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Squash:
- 2 medium acorn squashes, halved and seeded
For the Rice Filling:
- 1 cup wild rice blend
- 2 1/2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely diced
- 1/2 cup diced carrot
- 2 tablespoons olive oil or butter, divided
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves, divided
- Salt and freshly ground black pepper, to taste
- Fresh parsley or additional thyme for garnish
Total Time Needed:
This recipe will take about 1 hour and 15 minutes, including 15-20 minutes for preparation and about 40-50 minutes for cooking. Once it’s all prepared, you’ll have a cozy, delicious dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C). While your oven is heating, you can start prepping the squash!
2. Prepare the Acorn Squash:
Slice the acorn squashes in half and scoop out all the seeds. Brush the insides lightly with half of the olive oil or butter (1 tablespoon) and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
3. Roast the Squash:
Pop the baking sheet into your preheated oven and roast for about 30-40 minutes. You’re looking for the flesh to be tender enough to pierce with a fork. The aroma will fill your kitchen!
4. Cook the Wild Rice:
While the squash is roasting, you can prepare the wild rice. Rinse it under cold water until the water runs clear. In a medium saucepan, bring the vegetable broth or water to a boil. Add the wild rice, then reduce the heat to low. Cover it and let it simmer for about 40-50 minutes until the rice is tender and has absorbed all the liquid. Drain any excess liquid if necessary.
5. Sauté the Vegetables:
In a large skillet, heat the remaining 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion, celery, and carrot. Stir this mixture occasionally until the vegetables soften, which takes about 5-7 minutes. The colors will be beautiful!
6. Add Flavor:
Add the minced garlic, chopped rosemary, and half of the thyme leaves to the skillet. Cook for another 1-2 minutes until everything smells delicious!
7. Mix Everything Together:
Turn off the heat and stir in the cooked wild rice along with the dried cranberries and your choice of nuts. Season the mixture with salt, pepper, and any extra herbs you like. Taste it to get it just right!
8. Stuff the Squash:
Once your acorn squash halves are done roasting and cool enough to handle, scoop out a little bit more of the flesh from the center to make room for your tasty filling. You want to leave a sturdy edge so the squash holds its shape!
9. Fill and Bake Again:
Fill each squash half generously with the wild rice mixture, making sure to mound it up a bit. Place them back on the baking sheet and return to the oven for another 10-15 minutes. This will help the flavors meld together and warm everything through.
10. Garnish and Serve:
When they’re done, take the baking sheet out of the oven and give your stuffed squash a sprinkle of fresh parsley or the remaining thyme leaves. Serve warm as a hearty vegetarian main dish or as a vibrant side at any meal. Enjoy the cozy flavors!
Enjoy your beautiful and delicious Acorn Squash Stuffed with Wild Rice and Cranberries! Perfect for any occasion. 🍂✨
Can I Use Different Types of Rice for the Filling?
Absolutely! While wild rice gives a nice flavor and texture, you can substitute it with brown rice or quinoa if you prefer. Just remember to adjust the cooking time according to the type of grain you choose, as different grains have varying cooking times.
Can I Prepare the Stuffed Squash in Advance?
Yes, you can prepare the filling and stuff the squash up to a day in advance. Just store the stuffed squash in the refrigerator covered with plastic wrap. When you’re ready to bake, allow them to sit at room temperature for about 20 minutes before baking for even cooking.
How Do I Store Leftovers?
To store any leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Can I Add More Vegetables to the Filling?
Definitely! Feel free to add more veggies to the filling, such as bell peppers, zucchini, or even spinach. Just make sure to chop them finely and sauté until they’re soft before mixing with the rice.
