This cozy acorn squash is filled with wild rice, sweet cranberries, and crunchy nuts, creating a colorful and tasty dish. It’s perfect for fall dinners!
I love how the sweetness of the squash pairs with the nutty rice. Plus, it looks amazing on the table! Just be careful not to eat it all yourself—it’s that good! 😄
Key Ingredients & Substitutions
Acorn Squash: The star of the dish! Acorn squash is sweet and has a lovely texture when roasted. If you can’t find acorn squash, try butternut or any other type of winter squash.
Wild Rice: This adds a chewy texture and earthy flavor. If you can’t find wild rice, a mix of brown rice and quinoa works well. Just adjust cooking times accordingly!
Dried Cranberries: They bring a sweet and tart flavor. You can substitute with raisins or chopped dried apricots if preferred. Just remember, it’s all about that sweet contrast!
Nuts: I like pecans, but walnuts or even slivered almonds can work. If you have nut allergies, sunflower seeds can provide a great crunch.
Herbs: Fresh thyme is lovely here, but you could use rosemary or sage for a different flavor. Dried herbs can be a good shortcut too—just use less since they’re more concentrated.
How Do I Ensure My Acorn Squash is Perfectly Roasted?
Getting the perfect roast on your acorn squash is key for a great dish. Here’s what to focus on:
- Cut the squash in half and scoop out the seeds thoroughly. This creates space for the tasty filling!
- Place the halves cut-side down on a baking sheet to steam while cooking, making them extra tender.
- Check for tenderness by piercing the flesh with a fork after 35 minutes; if it’s soft, you’re good to go!
- Let it cool slightly before filling to avoid burning your hands! Stuff it generously with your delicious wild rice mixture.
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 (uncooked)
- 2 cups vegetable broth or water (for cooking rice)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
Optional:
- 1/4 teaspoon ground cinnamon or nutmeg for a warm note
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and around 1 hour of cooking time (35-45 minutes for roasting the squash and 10-15 minutes for final baking). So overall, plan for about 1 hour and 15 minutes to make this cozy recipe!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that your acorn squash roasts perfectly!
2. Roast the Acorn Squash:
Place the halved acorn squashes cut-side down on a baking sheet lined with parchment paper or foil. This creates steam while roasting, making the squash tender. Bake them for about 35-45 minutes or until the flesh is tender when pierced with a fork.
3. Cook the Wild Rice:
While the squash is roasting, rinse the wild rice under cold water. Cook the wild rice according to the package instructions using vegetable broth or water (typically, it’s about 1 cup of rice to 2 cups of liquid). It generally takes about 40-50 minutes to cook and become tender, so plan accordingly.
4. Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, around 5 minutes. Then, throw in the minced garlic, fresh thyme leaves, and the optional cinnamon or nutmeg. Cook for another minute until everything is fragrant!
5. Combine the Ingredients:
Stir in the cooked wild rice, dried cranberries, and chopped nuts to the skillet. Season the mixture with salt and pepper to taste. Mix everything well and warm it through for about 2-3 minutes.
6. Stuff the Squash:
Carefully remove the acorn squash from the oven and flip them cut-side up. Spoon the wild rice mixture generously into the cavities of each squash half, packing it well!
7. Final Bake:
Return the stuffed squash to the oven and bake for an additional 10-15 minutes. This allows all the flavors to meld beautifully and the filling to heat through.
8. Serve and Enjoy:
Once done, take them out of the oven, garnish with freshly chopped parsley, and serve warm. Enjoy this vibrant and hearty dish!
This stuffed acorn squash makes an excellent vegetarian main dish or a delightful side for your holiday feasts. Happy cooking!
Can I Use Other Types of Rice for the Filling?
Absolutely! While wild rice adds a unique flavor and texture, you can use brown rice, quinoa, or a rice blend if you prefer. Just make sure to adjust cooking times according to the type of rice you choose.
How Can I Prepare This Dish in Advance?
You can prepare the filling up to two days ahead and store it in an airtight container in the refrigerator. Roast the acorn squash on the day you plan to serve it, stuff them with the prepped filling, and bake as directed for the best results!
Can I Substitute the Nuts?
Yes! If you have nut allergies or prefer not to use nuts, you can either omit them or replace them with seeds, such as sunflower seeds or pumpkin seeds, which will still provide a nice crunch.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the stuffed squash in the microwave or in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
