This cozy dish features sweet acorn squash filled with savory wild rice and tart cranberries. It’s a great mix of flavors and colors that brighten up your table!
Stuffing squash is like giving them a little hug of goodness. I love how pretty they look and how tasty they are. Perfect for a fall meal or anytime you want a warm, comfy dish!
Key Ingredients & Substitutions
Acorn Squash: This is the star of the dish! Look for ones that are heavy for their size and have a smooth skin. If you can’t find acorn squash, try using butternut squash or sweet potatoes for a similar sweetness and stuffing capability.
Wild Rice: Wild rice adds a nutty flavor and great texture. If wild rice isn’t available, you can substitute with quinoa or any other grain like brown rice. Just make sure to adjust the cooking time as needed!
Cranberries: Fresh cranberries add a lovely tartness, but dried cranberries or raisins work just as well. If you prefer a less sweet option, you might skip them altogether or add chopped apples for a fruity twist.
Herbs: I suggest using fresh rosemary or thyme for their incredible aroma. If fresh herbs aren’t handy, dried herbs can also be used. Usually, you’d want about a third of the amount of dried compared to fresh.
How Do I Roast Acorn Squash Perfectly?
Roasting acorn squash is simple yet important for bringing out its natural sweetness. Follow these steps to get it just right:
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Cut the squash carefully in half lengthwise. Use a sharp knife and a stable cutting board for safety.
- Scoop out the seeds and stringy parts inside. A spoon works great for this!
- Brush the cut sides lightly with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet to create a nice steam effect and make it tender.
- Roast for 30-40 minutes until soft, and feel free to check with a fork for doneness!
Follow these tips, and you’ll have deliciously roasted acorn squash ready for stuffing!
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
- 1 large acorn squash
- 1 cup wild rice blend
- 2 cups vegetable broth or water (for cooking rice)
- 1/2 cup fresh or dried cranberries
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped walnuts or pecans (optional for crunch)
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh rosemary or thyme, finely chopped
- Salt and black pepper, to taste
- Fresh parsley for garnish
How Much Time Will You Need?
This flavorful dish takes about 15 minutes of prep time, plus 30-40 minutes for roasting the squash and an additional 10-15 minutes for baking after stuffing. Overall, you’ll need about 1 hour to 1 hour and 15 minutes to prepare and cook everything.
Step-by-Step Instructions:
1. Prepping the Squash:
Start by preheating your oven to 400°F (200°C). Cut the acorn squash in half lengthwise, then scoop out the seeds and stringy bits from the inside. Lightly brush the cut sides with olive oil and sprinkle with a little salt and pepper. This helps to enhance the flavor!
2. Roasting the Squash:
Place the acorn squash halves cut-side down on a baking sheet covered with parchment paper or foil. Roast in the oven for about 30-40 minutes, or until tender—this means you can easily pierce the flesh with a fork. The roasting brings out the lovely sweetness of the squash.
3. Cooking the Wild Rice:
While the squash is roasting away, rinse the wild rice blend under cold water. Then, use vegetable broth or water to cook the rice according to the package instructions (this typically takes about 45-60 minutes). Drain any remaining liquid once it’s done cooking.
4. Sautéing the Aromatics:
In a skillet, heat the olive oil or butter over medium heat. Add in the chopped onion and cook for about 5 minutes until it’s soft. Then, add the minced garlic and chopped herbs (rosemary or thyme) and cook for one more minute until they smell fantastic!
5. Mixing the Filling:
In a large mixing bowl, combine the cooked wild rice, sautéed onion and garlic, cranberries, and any nuts if you’re using them. Season the mixture with some salt and pepper to taste. This combination is full of flavor and is going to taste amazing!
6. Stuffing the Squash:
After the squash has roasted and cooled slightly, carefully scoop out a bit of the flesh from the center (leaving about a 1/2 inch border). You can mix the scooped flesh into the rice mixture for added flavor! Then, spoon that delicious rice and cranberry mixture into the hollowed-out squash halves—you can mound it a little higher for a nice presentation.
7. Final Baking:
Put the stuffed squash back in the oven and bake for an additional 10-15 minutes until it’s heated through. This warms up all the lovely flavors!
8. Garnishing and Serving:
Once finished, take the stuffed squash out of the oven and garnish with fresh parsley on top for a pop of color. Serve warm and enjoy this delightful, festive dish with family and friends!
This stuffed acorn squash makes a tasty centerpiece for any meal, especially during fall. It’s both vibrant and hearty, bringing comfort in every bite. Happy cooking!
Can I Use a Different Type of Squash?
Absolutely! While acorn squash is great for stuffing, you can also use butternut squash or even spaghetti squash for a different flavor and texture. Just make sure to adjust the cooking time based on the size and type of squash you choose.
Can I Make This Recipe Vegetarian or Vegan?
Yes! This recipe is already vegetarian since it uses vegetable broth. To make it completely vegan, simply replace the butter with olive oil and ensure the cranberries and any nuts you’re using are free from any added non-vegan ingredients. Enjoy delicious plant-based goodness!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at a low temperature or in the microwave until warmed through. They also make a great lunch option!
Can I Add Other Ingredients to the Filling?
Definitely! Feel free to get creative with the filling. You can add chopped apples for sweetness, cooked sausage for a heartier dish, or even some sautéed spinach for extra veggies. Just be mindful not to overfill the squash!