Stuffed acorn squash with wild rice and cranberries is a beautiful and nutritious dish that brings together the earthy sweetness of roasted squash, the nutty flavor of wild rice, and the tartness of cranberries. This dish is rich in fall flavors, with added depth from aromatic herbs, vegetables, and optional toasted nuts. Perfect as a holiday side or vegetarian main course, stuffed acorn squash offers a cozy, elegant way to showcase seasonal ingredients.

In this guide, we’ll go over how to make stuffed acorn squash with wild rice and cranberries, with tips for perfect roasting, flavor variations, and serving ideas.

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1. Ingredients for Stuffed Acorn Squash with Wild Rice and Cranberries

Here’s what you’ll need to make this hearty and flavorful dish:

For the Squash:

• Acorn Squash – 2 medium, halved and seeds removed
• Olive Oil – 2 tablespoons
• Salt and Black Pepper – to taste

For the Wild Rice Stuffing:

• Wild Rice – 1 cup, uncooked
• Vegetable Broth – 2 cups (or water for cooking rice)
• Olive Oil – 1 tablespoon
• Onion – 1 small, diced
• Celery – 2 stalks, diced
• Garlic – 2 cloves, minced
• Dried Cranberries – 1/3 cup
• Fresh Herbs – 1 tablespoon each of thyme and sage, chopped (or 1 teaspoon each dried)
• Salt and Black Pepper – to taste
• Toasted Nuts (optional) – 1/4 cup (such as pecans or walnuts), chopped

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2. Step-by-Step Instructions for Stuffed Acorn Squash with Wild Rice and Cranberries

Follow these steps to create a delicious, tender acorn squash stuffed with wild rice and cranberries:

Step 1: Roast the Acorn Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Brush the cut sides of the acorn squash halves with olive oil and season with salt and black pepper.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 25-30 minutes or until the flesh is tender when pierced with a fork. Remove from the oven and set aside.

Step 2: Cook the Wild Rice

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and most of the liquid is absorbed.
2. Drain any excess liquid and set the rice aside.

Step 3: Prepare the Stuffing Mixture

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, cooking for 5-6 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the cooked wild rice, dried cranberries, thyme, sage, salt, and black pepper. Add the toasted nuts if using, and mix until all ingredients are well combined.

Step 4: Stuff the Squash and Bake

1. Spoon the wild rice stuffing into each roasted acorn squash half, mounding it slightly.
2. Return the stuffed squash to the oven and bake at 400°F (200°C) for another 10-15 minutes until heated through.

Step 5: Serve Warm

1. Garnish with additional fresh herbs, if desired, and serve warm.

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3. Tips for Perfect Stuffed Acorn Squash with Wild Rice and Cranberries

3.1 Choose Squash of Similar Size

Using similar-sized squash halves ensures even roasting and makes for a balanced presentation.

3.2 Use Vegetable Broth for Added Flavor

Cooking the wild rice in vegetable broth instead of water enhances the flavor and complements the stuffing ingredients.

3.3 Customize the Sweetness with Cranberries

Dried cranberries add a lovely tart sweetness to the stuffing. You can adjust the amount to suit your taste or add a drizzle of maple syrup if you prefer extra sweetness.

3.4 Toast the Nuts for Extra Crunch

Toasted nuts add a delicious crunch and depth to the stuffing. Pecans, walnuts, or almonds all work well and enhance the overall texture.

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4. Flavor Variations

4.1 Apple and Sage Wild Rice Stuffing

Add 1/2 cup of diced apples to the stuffing mixture for a fresh, sweet twist that pairs beautifully with the cranberries.

4.2 Maple Glazed Acorn Squash

Brush the squash with a bit of maple syrup before roasting for a caramelized glaze that adds a touch of sweetness.

4.3 Mushroom and Thyme Stuffed Acorn Squash

Add 1/2 cup of sliced mushrooms to the skillet when cooking the onions for a savory, earthy flavor.

4.4 Quinoa and Cranberry Stuffed Squash

Substitute cooked quinoa for the wild rice for a quicker-cooking option that’s equally delicious and nutritious.

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5. Serving Suggestions

Stuffed acorn squash with wild rice and cranberries is a versatile dish that pairs well with a variety of main courses and side dishes. Here are some ideas:

• With Roasted Turkey or Chicken: This squash makes a great holiday side dish that complements roast turkey or chicken.
• With Grilled Pork Chops: The sweet and nutty flavors of the squash and stuffing enhance the taste of pork.
• With Sautéed Greens: Serve alongside sautéed spinach, Swiss chard, or kale for a balanced, nutritious meal.
• With a Light Salad: A crisp green salad with a citrus vinaigrette provides a refreshing contrast to the rich flavors of the squash.

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6. Storing Leftovers

Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes or in the microwave until warmed through.

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7. Making Ahead for Holiday Gatherings

Stuffed acorn squash is perfect for preparing ahead of time:

1. Cook the Wild Rice: Prepare the wild rice up to 2 days in advance and store it in the refrigerator.
2. Roast the Squash: Roast the acorn squash up to 1 day in advance. Reheat briefly before stuffing and baking.
3. Assemble Before Serving: Assemble and bake the stuffed squash just before serving for the freshest presentation.

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FAQ

1. Can I use other types of squash?

Yes, butternut squash or delicata squash can work as substitutes. Adjust roasting time as needed based on the size and type of squash.

2. Can I make this dish vegan?

Yes, this dish is naturally vegan if you use vegetable broth to cook the rice and plant-based ingredients for the stuffing.

3. Can I use white rice instead of wild rice?

Yes, white rice or brown rice can be used instead of wild rice, though the cooking time and texture will vary.

4. Can I add protein to the stuffing?

Absolutely. Add crumbled cooked sausage, diced tofu, or chickpeas to the stuffing for added protein.

5. How do I prevent the squash from drying out?

Cover the squash loosely with foil if it begins to dry out while roasting or baking. Brushing with a bit of olive oil also helps.

6. Can I freeze stuffed acorn squash?

Yes, freeze fully cooked stuffed squash in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

7. Can I make this gluten-free?

Yes, wild rice is naturally gluten-free. Ensure any other ingredients used are also gluten-free if needed.

8. How do I add extra sweetness?

Add a drizzle of honey or maple syrup to the stuffing or squash before baking for a touch of sweetness.

9. Can I add cheese to this recipe?

Yes! Crumbled feta or goat cheese sprinkled on top before serving adds a delicious, tangy contrast to the dish.

10. Can I double this recipe for a larger gathering?

Yes, simply double the ingredients. Use a large baking sheet to roast the squash in a single layer, adjusting cooking time if needed.

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Stuffed acorn squash with wild rice and cranberries is a warm, satisfying dish that’s perfect for fall and winter meals. With its colorful presentation and rich flavors, this stuffed squash is a wonderful addition to any holiday spread or cozy dinner. Enjoy this comforting, festive recipe with friends and family!