This acorn squash is a sweet and cozy dish, filled with hearty wild rice and tangy cranberries. It’s perfect for a warm gathering or a lovely fall dinner!
When I make this, I can’t help but smile at the colors! The golden squash and vibrant cranberries make it a feast for the eyes too. Plus, it’s so easy to prepare!
Key Ingredients & Substitutions
Acorn Squashes: These are sweet and tender when roasted. If you can’t find acorn squash, try using butternut squash or even bell peppers for a different twist. They’ll hold up well and taste great!
Wild Rice Blend: I love the chewy texture of wild rice. If you’re out of wild rice, brown rice or quinoa can work too, though cooking times may vary. Just ensure they’re cooked before mixing with the stuffing!
Dried Cranberries: Cranberries add a nice tartness. You can substitute them with raisins, dried cherries, or even chopped apples for a sweeter taste and slightly different texture.
Nuts: Nuts give crunch but are optional. If allergies are a concern or you want to keep it nut-free, skip them or use seeds like pumpkin or sunflower seeds for the crunch.
Herbs: Fresh thyme is fantastic here. If you don’t have fresh herbs, other dried herbs like sage or rosemary would work, bringing different flavors that still complement the dish nicely.
How Do You Roast Acorn Squash Perfectly?
Roasting acorn squash is simple but getting it just right is key to a tasty dish. Here’s how to do it:
- Cut the squashes in half and scoop out the seeds. This creates a nice bowl for the filling.
- Brush the cut sides with olive oil. This helps with caramelization and adds flavor!
- Don’t rush the roasting! Cook them cut side down to keep moisture in while roasting. The flesh will become tender and sweet.
- Check for doneness with a fork. It should slide in easily when they’re ready.
Taking your time with this step leads to a deliciously sweet and tender squash that makes the perfect base for your stuffing!
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Squash:
- 2 medium acorn squashes
For the Filling:
- 1 cup wild rice blend
- 2 ½ cups vegetable broth or water (for cooking rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ¼ cup chopped pecans or walnuts (optional)
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and about 50 minutes total cooking time. This includes roasting the squash and preparing the filling. So, in just over an hour, you’ll have a delicious dish ready to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the squash to get it nice and tender.
2. Prepare the Acorn Squash:
Cut the acorn squashes in half lengthwise. With a spoon, scoop out the seeds and stringy pulp to create a hollow center for filling. A little tip: you can save the seeds to roast later for a crunchy snack!
3. Season the Squash:
Lightly brush the cut sides of the squash with olive oil. Sprinkle a pinch of salt and pepper over them for flavor. This step helps enhance their natural sweetness.
4. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast them in the preheated oven for about 30-40 minutes, or until the flesh is tender when you poke it with a fork.
5. Cook the Wild Rice:
While the squash is roasting, rinse the wild rice blend under cold water. Cook it in vegetable broth according to the package instructions, which usually takes about 40-50 minutes. Once cooked, drain any excess liquid.
6. Sauté Onions and Garlic:
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, which takes around 5 minutes. This will bring out their sweetness. Then add the minced garlic and thyme, cooking for another minute until fragrant.
7. Prepare the Filling:
Stir in the cooked wild rice, dried cranberries, and optional chopped nuts. Season with salt and pepper to taste, and mix well. Warm this mixture through for about 2-3 minutes, making sure everything is combined.
8. Stuff the Squash:
Once the squash is ready, flip the halves cut side up. Spoon the wild rice mixture generously into each hollow, packing it in a bit to fit it all!
9. Final Baking:
Return the stuffed squash to the oven and bake them for an additional 10 minutes. This step allows the flavors to meld together beautifully.
10. Serve and Enjoy:
Remove the stuffed squash from the oven, garnish with fresh chopped parsley, and serve warm. Enjoy this lovely dish with family and friends as a cozy addition to your meal!
This festive and comforting dish is perfect for fall and winter gatherings. Enjoy every bite!
Can I Use Other Types of Squash for This Recipe?
Absolutely! While acorn squash is ideal, you can substitute butternut squash or even spaghetti squash if you prefer. Just make sure to adjust the cooking times as needed since different squash varieties may have varying roasting times.
Can I Make This Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, simply ensure you’re using vegan broth instead of traditional vegetable broth. All other ingredients are suitable for a vegan diet!
What If I Don’t Have Wild Rice?
No problem! You can easily substitute wild rice with brown rice or quinoa. Just be sure to check the cooking times on the package since they can vary. Quinoa usually cooks faster than both wild and brown rice.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through. Enjoy your cozy leftovers!
