This acorn squash stuffed with wild rice and cranberries is like a cozy hug on a plate! The sweet squash pairs perfectly with the nutty rice and tart cranberries for a tasty combo.
When I make this dish, my kitchen smells amazing! It’s not only beautiful but also healthy, making it perfect for dinners or holiday gatherings. Plus, who can resist that festive color? 🎃
Key Ingredients & Substitutions
Acorn Squash: This delightful ingredient is the star of the show! Look for squashes that feel heavy for their size and have a smooth skin. If acorn squash isn’t available, you can substitute butternut squash or pumpkins. They provide a similar sweetness.
Wild Rice: Wild rice adds a nice nutty flavor and chewy texture. If you’re in a pinch, you can use brown rice or quinoa, though they will slightly change the flavor and cooking time. I love combining wild rice with different nuts for extra crunch!
Dried Cranberries: They bring a lovely tartness to the dish! You can substitute with raisins, chopped apricots, or cherries if cranberries aren’t your favorite. Just keep in mind that the sweetness will vary.
Nuts: Walnuts or pecans offer a tasty crunch. You can swap them for sunflower seeds or pumpkin seeds for a nut-free version, which I often do for gatherings with guests that have allergies!
How Do I Roast Acorn Squash Perfectly?
Roasting acorn squash to the right texture is key for this recipe! You want it tender yet holding its shape, so here’s how:
- Preheat your oven to 400°F (200°C). This high heat helps caramelize the sugars in the squash.
- After cutting the squash, scoop out the seeds using a spoon or melon baller – this makes room for that tasty stuffing!
- Drizzle with olive oil and lightly season with salt and pepper. Make sure the flesh side is coated for great flavor.
- Placing them cut side down ensures even cooking and helps achieve that soft interior. Use parchment paper for easy cleanup too!
- Check for doneness by piercing with a fork; it should be soft but not mushy. Roasting times may vary, so keep an eye on them!
Following these steps will ensure your acorn squash is perfectly roasted and becomes the ultimate vessel for the flavorful filling.
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Stuffed Squash:
- 2 medium acorn squashes
- 1 cup wild rice blend
- 2 1/2 cups vegetable broth or water
- 1/2 cup dried cranberries
For the Filling:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 teaspoon dried thyme (or a few sprigs fresh)
For Cooking:
- 1 tablespoon olive oil (plus more for drizzling)
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This scrumptious stuffed acorn squash takes about 15 minutes to prep, and around 50 minutes to cook. With about 40 minutes of roasting for the squash and a bit of time to prepare the filling, it’s a lovely dish that’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Set your oven to 400°F (200°C) to get it nice and hot for roasting the squash.
2. Prepare the Acorn Squash:
Carefully cut the acorn squashes in half lengthwise and scoop out the seeds with a spoon. Make sure you get all the seeds out for a nice, clean inside.
3. Season the Squash:
Drizzle a little olive oil on the cut sides of the squash and season with some salt and pepper for flavor.
4. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Pop them in the oven and roast for about 35-40 minutes, or until the flesh is tender when pierced with a fork.
5. Cook the Wild Rice:
While the squash is in the oven, rinse the wild rice blend under cold water. In a medium saucepan, combine the wild rice and vegetable broth and bring it to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 40-45 minutes, until the rice is tender and absorbs most of the liquid. If there’s any excess liquid, drain it off.
6. Sauté the Vegetables:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and celery, sautéing until they soften, which should take about 5 minutes. Toss in the minced garlic and cook for another minute until everything smells delicious.
7. Combine the Filling Ingredients:
Now, stir in the cooked wild rice, dried cranberries, chopped nuts, and dried thyme into the skillet. Mix everything well, and season with salt and pepper to taste.
8. Fill the Squash:
After roasting, carefully turn the acorn squash cut side up and fill them generously with your wild rice mixture. They should look lovely and colorful!
9. Final Roast:
Return the stuffed squash to the oven for an additional 10-15 minutes to let all those wonderful flavors meld together. Yum!
10. Garnish and Serve:
Once done, take them out of the oven and garnish with fresh parsley or thyme if you like. Serve warm and enjoy the hearty flavors of this delectable dish!
This recipe showcases a beautiful balance of sweet, savory, nutty, and tart flavors stuffed inside the tender roasted acorn squash, making it a perfect vegetarian main or elegant side dish!
Can I Use Other Types of Squash?
Absolutely! If acorn squash isn’t available, you can substitute butternut squash or even small pumpkins. Just make sure to adjust the roasting time if the squashes differ significantly in size.
Can I Prepare This Dish in Advance?
Yes, you can! You can prep the wild rice filling a day in advance and store it in the fridge. Just roast the squash and fill them right before serving to keep everything fresh and delicious.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the stuffed squash in the oven or microwave, but avoid overheating to keep the squash from becoming mushy.
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it uses vegetable broth and no animal products. Just double-check your nuts and cranberries to ensure they don’t contain any added ingredients that aren’t vegan!
