This acorn squash is like a cozy hug! It’s filled with wild rice and sweet cranberries, making it a perfect mix of flavor and texture. Plus, the bright colors make it look beautiful on your table!
Filling up the squash is just too much fun! I always imagine it as little edible bowls. You might want to keep some extras for leftovers—they’re even tastier the next day! 😋
Key Ingredients & Substitutions
Acorn Squash: This is the star of the dish! Look for squash that feels heavy for its size and has a firm skin. If you can’t find acorn squash, you can use butternut squash or even bell peppers for stuffing instead.
Wild Rice: Wild rice has a nice chewy texture and nutty flavor. If you want to save time, you could substitute it with brown rice or quinoa. Both will work well, but they will alter the flavor slightly!
Dried Cranberries: These add sweetness and a pop of color. If you prefer a more tart flavor, fresh cranberries are great too. You could also use raisins or chopped dried apricots for a different sweetness.
Vegetables: Onions and garlic are key for building flavor. If you want to mix it up, add in some carrots, bell peppers, or spinach. Feel free to change the mushrooms to another type, like zucchini or broccoli.
Nuts: Walnuts or pecans add a crunchy texture. If you have nut allergies, try pumpkin seeds or sunflower seeds instead for that same delightful crunch.
How Do I Roast Perfectly Tender Acorn Squash?
Roasting the acorn squash correctly is essential for this dish! Start by taking your time to ensure the squash cooks through. Here’s how:
- Preheat your oven to 400°F (200°C). Always remember to preheat to get even cooking.
- Halve the squash and scoop out the seeds. You can lightly grease the cut sides with oil to help with caramelization.
- Place the squash cut side down on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier!
- Roast for about 30-40 minutes. Keep an eye on it and pierce with a fork to check for tenderness.
- If the fork easily goes through, it’s ready! Flip it over to fill once it cools off a bit.
By following these steps, you’ll achieve a deliciously tender and flavorful squash base for your stuffing! Enjoy your cooking adventure! 🍽️
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
- 1 large acorn squash, halved and seeded
- 1 cup wild rice, rinsed
- 2 1/2 cups vegetable broth or water
- 1/2 cup dried cranberries (or fresh cranberries)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup mushrooms, chopped
- 1/2 cup celery, chopped
- 1/4 cup walnuts or pecans, chopped (optional)
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- Optional: A dash of maple syrup or honey for a touch of sweetness
How Much Time Will You Need?
This delicious dish will take about 1 hour and 15 minutes. You’ll need around 15 minutes for prep and cooking the rice, and about 45 minutes for roasting the squash. Then, you’ll bake the stuffed squash for another 10-15 minutes. It’s a simple yet impressive meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your squash roasts evenly and beautifully.
2. Roast the Acorn Squash:
Take your halved acorn squash and place it cut side down on a lightly greased baking sheet or baking dish. Roast it in the oven for about 30-40 minutes. It should be tender when pierced with a fork. Keep an eye on it!
3. Cook the Wild Rice:
While the squash is roasting, it’s time to cook the wild rice! In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed wild rice, lower the heat to a simmer, cover, and let it cook for about 45-50 minutes, or until blooming and tender. If there’s any leftover water, just drain it out.
4. Sauté the Vegetables:
In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion, celery, garlic, and mushrooms. Sauté everything together for about 5-7 minutes until the veggies soften and smell amazing!
5. Mix in the Filling:
Now, stir in the cooked wild rice and dried cranberries along with thyme, salt, and pepper. If you’re using nuts, add them in now too. Cook the mixture together for another 2-3 minutes. If you want a hint of sweetness, this is a great time to drizzle in some maple syrup or honey.
6. Stuff the Squash:
Carefully flip each half of the roasted squash cut side up. Now, generously spoon that delicious wild rice mixture into the cavities!
7. Bake the Stuffed Squash:
Put those filled squash halves back in the oven and bake for another 10-15 minutes. You want the tops to be heated through and slightly golden brown.
8. Garnish and Serve:
Once done, take them out, sprinkle with some freshly chopped parsley for a lovely finish, and serve warm. Enjoy your hearty, colorful, and flavorful acorn squash dish!
This is not just a dish; it’s a feast for the eyes and a treat for the taste buds! Happy cooking! 🎉
Can I Use Another Type of Rice?
Absolutely! While wild rice adds a unique flavor, you can easily substitute it with brown rice, quinoa, or even basmati rice. Just be sure to adjust the cooking times according to the rice type you choose.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffing and roast the squash a day in advance. Just assemble the dish before baking it right before serving. This is a great time-saver for holiday meals!
Can I Add Other Vegetables to the Filling?
Definitely! Feel free to customize the filling by adding in other vegetables like spinach, bell peppers, or carrots. Just make sure they’re chopped small enough to mix well with the rice and cranberries.