This delightful dish features sweet acorn squash filled with nutty wild rice and tart cranberries. It’s a cozy recipe that’s perfect for the fall season!
Honestly, I love how colorful and tasty this meal is! Plus, it makes a stunning centerpiece on the dinner table. You’ll impress your guests and satisfy your taste buds at the same time!
Key Ingredients & Substitutions
Acorn Squash: This vegetable adds sweetness and a lovely natural bowl for the stuffing. If you can’t find acorn squash, you can use butternut squash or even bell peppers for a fun twist!
Wild Rice Blend: Wild rice has a nutty flavor and chewy texture. If you don’t have it, combine brown rice or quinoa for a similar effect. Just adjust cooking times according to what you choose.
Dried Cranberries: These add a touch of sweetness and tartness. You could substitute with raisins or dried cherries if you prefer a different taste.
Nuts: Pecans and walnuts add crunch. If you have nut allergies, feel free to omit them or use sunflower seeds for a nice alternative.
Herbs: Fresh thyme is key for flavor. If you don’t have fresh herbs, dried thyme works well. Basil or sage can also give a unique flavor if you want to mix it up.
How Do I Roast Acorn Squash Perfectly?
Roasting acorn squash is simple but needs some attention to get that great texture and flavor. Follow these easy steps:
- Preheat your oven to 400°F (200°C). This high temperature helps caramelize the natural sugars in the squash.
- Cut the acorn squashes in half and scoop out the seeds. You want a nice hollow space to fill later!
- Brush the insides with oil or melted butter; this adds flavor and helps with browning.
- Roast the halves cut side down on a baking sheet. This allows them to steam and cook evenly.
- Check for tenderness after 30-40 minutes by piercing with a fork. They should be soft but hold their shape.
Keep an eye on them during roasting! If they start to brown too quickly, cover them with foil. This will help them cook through without burning.
Acorn Squash Stuffed with Wild Rice and Cranberries
Ingredients You’ll Need:
For the Acorn Squash:
- 2 medium acorn squashes
For the Wild Rice Filling:
- 1 cup wild rice blend (wild rice mixed with brown rice or white rice)
- 2 1/2 cups vegetable broth or water
- 1/2 cup fresh or dried cranberries
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/3 cup chopped pecans or walnuts (optional)
- 2 tbsp olive oil or unsalted butter
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper
For Garnish:
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, plus about 50 minutes for cooking (30-40 for the squash and another 10 for the filled squash). So, you should be enjoying your delicious dish in about an hour and 10 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature for roasting the squash to get that soft and sweet flavor!
2. Prepare the Acorn Squash:
Take your acorn squashes and wash them well. Slice each squash in half lengthwise, and use a spoon to scoop out the seeds and stringy parts, creating a nice hollow space ready for stuffing.
3. Season and Roast the Squash:
Brush the cut sides of the squash halves with 1 tablespoon of olive oil or melted butter. Sprinkle a pinch of salt and pepper for extra flavor. Place the squash, cut side down, on a baking sheet lined with parchment paper or foil, and roast in the oven for about 30-40 minutes, or until tender.
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 rice, reduce the heat to low, cover, and simmer for 40-50 minutes. Once the rice is tender and the liquid is absorbed, drain any excess liquid.
5. Sauté the Vegetables:
In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion, minced garlic, and celery. Sauté until they are softened, about 5-7 minutes.
6. Mix the Filling:
Add the cranberries, nuts (if using), cooked wild rice, thyme, salt, and pepper to the skillet. Stir everything together and let it cook for another 2-3 minutes, allowing the flavors to meld. Adjust seasoning to your liking.
7. Stuff the Squash:
Once the squash is roasted, take it out of the oven and flip it over, so the cut sides are facing up. Spoon the tasty wild rice and cranberry mixture generously into each acorn squash half.
8. Bake the Stuffed Squash:
Return the filled squash to the oven and bake for an additional 10 minutes, just to heat everything through and let those flavors mingle.
9. Garnish and Serve:
Once done, remove from the oven and garnish with fresh parsley or thyme leaves before serving. Enjoy this warm, hearty dish, perfect as a vegetarian main or delightful fall side!
Bon appétit!
Can I Use Different Types of Rice?
Absolutely! While wild rice offers a unique flavor and texture, you can use brown rice, quinoa, or even white rice as substitutes. Just adjust the cooking times as needed, especially for quicker-cooking options like white rice or quinoa.
How Do I Know When the Squash is Done Roasting?
The squash is ready when it’s tender and can be easily pierced with a fork. Typically, roasting for 30-40 minutes at 400°F (200°C) does the trick, but keep an eye on it towards the end for perfect doneness!
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the stuffing and roast the squash in advance. Just store the squash and filling separately in the refrigerator. When ready to serve, simply reheat the filling and stuff the squash before baking again for about 10 minutes to warm through.
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, gently warm in the microwave or oven until heated throughout. This dish also freezes well; just wrap tightly and store for up to 3 months!
