This acorn squash is like a cozy hug on a plate! It’s filled with tasty wild rice and sweet cranberries, making each bite a lovely mix of flavors.
When I make this dish, the smell in my kitchen is magical! Plus, it looks so pretty that I love serving it for special dinners. Enjoying it always feels like a warm celebration!
Key Ingredients & Substitutions
Acorn Squash: This squash gives a sweet and nutty flavor. If you can’t find acorn squash, you can use butternut squash or even bell peppers for a different twist.
Wild Rice: Wild rice adds a great texture and nuttiness. If you want a quicker option, try using brown rice or quinoa instead. They cook faster and also add nice flavor.
Cranberries: You can use dried cranberries for sweetness. If you’re fresh out, raisins or chopped apple can also provide a touch of sweetness. If you like tart flavors, try using fresh cranberries.
Nuts: Walnuts or pecans are tasty, but if you have nut allergies, you can leave them out or use sunflower seeds for crunch.
Herbs: Fresh thyme and rosemary brighten up the dish. If fresh herbs aren’t available, dried herbs work in a pinch! Just remember to use a bit less since dried herbs are stronger.
How Do I Roast Acorn Squash Properly?
Roasting the acorn squash is key to bringing out its sweetness. Here’s how you can do it perfectly:
- First, cut the squash in half and remove the seeds. This helps it cook evenly.
- Place the squash cut-side down on a baking sheet. This keeps it moist and allows it to roast nicely.
- Roast it at 400°F (200°C) for 40-50 minutes. Check with a fork; if it’s tender, it’s ready!
Remember, roasting is an art, so feel free to adjust the time based on your oven’s personality!
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Squash:
- 1 large acorn squash, halved and seeded
For the Filling:
- 1 cup wild rice blend, rinsed
- 2 ½ cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or dried cranberries (if dried, soak in warm water for 10 minutes)
- ½ cup chopped celery
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup pumpkin seeds (pepitas)
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 50-65 minutes total to cook, including roasting the squash and simmering the rice. It’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure the acorn squash roasts beautifully and becomes tender.
2. Prepare the Squash:
Half the acorn squash and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper or foil. This helps trap moisture and ensures even cooking!
3. Roast the Squash:
Roast the squash in the oven for about 40-50 minutes. You’ll know it’s ready when the flesh is tender and easily pierced with a fork. It’s like a little golden treasure waiting to be filled!
4. Cook the Wild Rice:
While the squash is roasting, start preparing the wild rice. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed wild rice blend, reduce the heat, cover, and let it simmer according to package instructions, usually about 45-50 minutes. Make sure it absorbs all the liquid!
5. Sauté the Vegetables:
In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and celery. Sauté for about 3-4 minutes until they soften and smell amazing!
6. Add Aromatics:
Stir in the minced garlic along with fresh thyme and rosemary. Cook for another minute until fragrant—you’ll love how your kitchen starts to smell!
7. Mix in the Filling:
Add the cooked wild rice to the skillet along with the cranberries, nuts (if using), and pumpkin seeds. Gently toss everything together and cook for 2-3 minutes until warmed through. Don’t forget to season with salt and pepper!
8. Stuff the Squash:
Once the squash is done roasting, carefully turn it cut side up. Spoon the wild rice mixture generously into each squash half, filling them to the brim.
9. Final Bake:
Put the stuffed squash back in the oven and bake for another 10-15 minutes. This final touch melds all the flavors together perfectly!
10. Serve and Enjoy:
Once done, remove from the oven, garnish with fresh parsley, and enjoy your beautiful and hearty dish warm. It’s perfect for family dinners or any special occasion!
Enjoy this colorful, flavorful, and wholesome dish that combines the earthy squash, nutty wild rice, and sweet-tart cranberries beautifully!
Can I Substitute the Wild Rice with Another Grain?
Absolutely! You can use brown rice, quinoa, or even farro if you prefer. Just make sure to adjust the cooking times according to the grain you choose to ensure it’s fully cooked and tender.
How Can I Make This Recipe Vegan?
This recipe is already mostly plant-based! Just use vegetable broth instead of any meat broth and make sure to skip adding any butter, using olive oil instead.
Can I Prepare This Dish in Advance?
Yes, you can prepare the filling ahead of time! Make the filling a day in advance and store it in the refrigerator. When you’re ready to serve, just stuff the squash and bake as instructed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at a low temperature or microwave until heated through. Enjoy it again as a delicious meal!
