This acorn squash is like a cozy hug on a plate! Stuffed with fluffy wild rice and sweet cranberries, it’s the perfect blend of flavors for any meal.
Honestly, who wouldn’t love a bowl of warm rice and tart cranberries in a cute squash bowl? It’s both pretty and tasty—plus, it makes your kitchen smell amazing!
I always think of serving this for a nice family dinner. It’s easy to make and looks festive, so everyone feels special when they dig in. Yum!
Key Ingredients & Substitutions
Acorn Squash: This beautiful squash is slightly sweet and becomes tender when roasted. If you can’t find them, butternut or pumpkin can work too, but keep in mind their flavor will differ slightly.
Wild Rice Blend: Wild rice gives a nutty taste and chewy texture. You can substitute it with brown rice, quinoa, or even a rice mix. Just adjust cooking times according to the type of grain you choose!
Dried Cranberries: These add sweetness and tartness, which balance the dish. If you want less sugar, try using raisins or chopped dried apples instead.
Nuts: Walnuts or pecans provide crunch and healthy fats. Feel free to swap them with sunflower seeds or omit them if there’s a nut allergy!
How Do You Roast Acorn Squash Perfectly?
Roasting acorn squash brings out its natural sugars for a delicious flavor. Here’s how to get it just right:
- Cut the squash in half and scoop out the seeds. This forms a cozy bowl for your filling.
- Brush the cut sides with olive oil to enhance caramelization. Season with salt for extra flavor.
- Roast it cut side down on parchment paper to prevent sticking and make cleanup easier.
- Check for tenderness after 35 minutes. It should easily yield when pierced with a fork.
By following these steps, you’ll have perfectly roasted acorn squash ready to be filled!
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Squash:
- 2 medium acorn squashes
For the Stuffing:
- 1 cup wild rice blend
- 2 cups vegetable broth or water (for cooking rice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup diced celery
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tablespoon olive oil or butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon ground cinnamon (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and around 1 hour for cooking and roasting. The acorn squash needs to roast until tender, while the wild rice will take about 45-50 minutes to cook. Overall, you’ll spend a bit more than an hour preparing a delightful dish that’s both healthy and filling!
Step-by-Step Instructions:
1. Prepare the Acorn Squash:
Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to bottom using a sharp knife. Scoop out the seeds and any stringy bits from the center. This creates a cozy little boat for the stuffing!
2. Roast the Squash:
Lightly brush the cut sides of each squash half with olive oil. Place them cut side down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 35-45 minutes, or until the squash flesh is tender and can be easily pierced with a fork. Keep an eye on them towards the end; you want them soft but not mushy!
3. Cook the Wild Rice:
While the squash is roasting, give the wild rice blend a quick rinse under cold water. Cook it according to the package instructions, using vegetable broth or water for added flavor. This usually takes around 45-50 minutes until the grains are tender and have popped open like little jewels!
4. Prepare the Filling:
In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and diced celery, cooking until softened, which should take around 5 minutes. Then, stir in the minced garlic, dried thyme, and ground cinnamon (if you want a hint of sweetness), cooking for another minute until fragrant.
5. Combine Ingredients:
Add in the dried cranberries and, if you’re using them, the chopped walnuts or pecans. Mix everything thoroughly. Once the wild rice is cooked, drain any excess liquid and add it to the skillet. Stir all the flavorful components together, seasoning with salt and pepper to taste.
6. Stuff the Squash:
Carefully remove the roasted squash from the oven and turn them cut side up. Spoon the wild rice and cranberry mixture generously into each half of the acorn squash, filling them up to the top!
7. Final Bake:
Return the stuffed squash to the oven and bake for an additional 10 minutes. This allows the flavors to meld beautifully and ensures everything is heated through.
8. Serve and Enjoy:
Once finished, take them out of the oven. Garnish your stuffed acorn squash with freshly chopped parsley for a pop of color. Serve warm and enjoy the hearty, colorful, and flavorful vegetarian delight!
Each bite delivers a delicious blend of sweet and savory, making this dish a comforting meal perfect for any occasion!
Can I Use Different Types of Squash?
Absolutely! If acorn squash isn’t available, you can substitute butternut squash or even pumpkin. Keep in mind that the flavors will vary slightly, but they will still be delicious!
How Do I Store Leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or an oven set to 350°F (175°C) until warmed through.
Can I Make the Stuffing Ahead of Time?
Yes! You can prepare the wild rice stuffing a day in advance. Store it in the refrigerator in an airtight container. Simply stuff the acorn squash and bake when you’re ready to serve!
What Can I Substitute for Wild Rice?
If wild rice is hard to find, you can replace it with brown rice, quinoa, or even a couscous blend. Each substitute brings a different texture, so feel free to choose your favorite!
