This acorn squash is a lovely dish that’s both pretty and tasty! Stuffed with wild rice and sweet cranberries, it offers a mix of flavors and textures that everyone will enjoy.
It’s like a cozy hug on a plate! I love making this recipe when friends come over. The colors are beautiful, and it’s healthy—plus, who doesn’t love a good stuffed veggie? 🎉
Key Ingredients & Substitutions
Acorn Squash: This squash is key due to its sweet flavor and lovely shape. If acorn squash isn’t available, butternut or spaghetti squash can make good alternatives, though they will change the texture slightly.
Wild Rice Blend: Wild rice adds a nutty flavor and chewy texture. If you can’t find wild rice, a mix of brown rice or quinoa works well—it’s a bit milder but still delicious.
Dried Cranberries: These give a sweet and tart punch! If you want a change, you could use raisins or chopped dried apricots, which also bring a nice sweetness.
Nuts: Walnuts or pecans are great for crunch. If allergies are a concern, feel free to leave them out or use seeds, like pumpkin or sunflower seeds, for a similar texture.
How Do I Roast Acorn Squash Perfectly?
Roasting acorn squash enhances its flavor by bringing out its natural sweetness. To get it just right, here’s what you should do:
- Start by preheating your oven to 400°F (200°C). This ensures even cooking.
- Cut the squashes in half and scoop out the seeds, leaving a nice bowl for the filling.
- Brush the insides with olive oil and sprinkle with salt and pepper. This helps to flavor the flesh as it cooks.
- Roast cut side down for 35-45 minutes until tender. This allows steam to cook the squash evenly.
Don’t rush this step! Proper roasting leads to a tender squash that pairs beautifully with the savory filling.
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Acorn Squash:
- 2 medium acorn squashes
For the Wild Rice Stuffing:
- 1 cup wild rice blend (wild rice and white or brown rice)
- 2 1/2 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup fresh parsley, chopped
Other Ingredients:
- 2 tbsp olive oil or butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and around 55-65 minutes to cook (including roasting and baking). So, set aside about 1 hour and 15 minutes from start to finish. It’s a perfect dish to prepare for gatherings or a cozy family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to preheat at 400°F (200°C). This ensures your squashes will roast perfectly.
2. Prepare the Acorn Squash:
Carefully cut the acorn squashes in half lengthwise. Use a spoon to scoop out the seeds—you want them nice and clean. Brush the insides lightly with olive oil and sprinkle with salt and pepper for flavor.
3. Roast the Squash:
Place the squash halves, cut side down, on a baking sheet lined with parchment paper or foil. Roast them in the oven for 35-45 minutes. You’ll know they’re done when the flesh is tender—they should feel soft when pierced with a fork.
4. Cook the Wild Rice:
While the squash is roasting, rinse the wild rice blend under cold water. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer until the rice is tender—this usually takes about 40-50 minutes. If there’s any extra water when it’s done, just drain it.
5. Sauté the Aromatics:
In a large skillet, heat 2 tbsp of olive oil or butter over medium heat. Add the chopped onion, cooking it until it’s soft and translucent (about 5 minutes). Then add the minced garlic and cook for another 1-2 minutes until you can smell its lovely aroma.
6. Make the Stuffing:
Now, stir in the cooked wild rice along with the dried cranberries, chopped nuts (if you’re using them), cinnamon, nutmeg, salt, and pepper. Cook this mixture for a few more minutes to blend all the delightful flavors together. Take it off the heat and mix in the fresh chopped parsley.
7. Stuff the Squash:
Take the roasted acorn squash halves out of the oven and carefully turn them over to be cut side up. Fill each cavity generously with the wild rice mixture, packing it in well.
8. Bake the Stuffed Squash:
Return the stuffed squashes to the oven and bake for another 10-15 minutes. This helps meld all the delicious flavors and warms up the stuffing nicely.
9. Garnish and Serve:
Once baked, take them out of the oven and garnish with fresh herbs of your choice. Serve warm, either as a delicious main dish or as a side. Enjoy every bite of this hearty and colorful dish!
Happy cooking! 🌟✨
Can I Use Other Types of Rice?
Absolutely! While wild rice adds a nice flavor and texture, you can substitute it with brown rice, quinoa, or even a mixed rice blend. Just keep in mind cooking times may vary slightly, so adjust accordingly.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries on hand, you can use raisins, dried cherries, or chopped dried apricots instead. Each will give a different flavor but will still pair wonderfully with the dish!
Can I Prepare This Dish Ahead of Time?
Yes, you can prepare the stuffed squash in advance! Assemble them a day ahead, cover tightly with foil, and store in the refrigerator. When you’re ready to serve, just bake them straight from the fridge, adding an extra 5-10 minutes to the cooking time.
How Do I Store Leftovers?
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
