Fill up on Stuffed Acorn Squash, a Thanksgiving-approved feast made with wild rice, dried cranberries, granny smith apples, and loads of veggies. It’s the perfect dish to serve up if you’re looking for something unique and memorable!
Though I feel this way, it wasn’t until doing a quick dive through my site that I realized I’ve never covered a recipe that uses this fancy little gourd! I figured the time is now, as Thanksgiving is quickly approaching and gourds are all around cozy fall foods.
So, without further ado, I present to you stuffed acorn squash. I couldn’t have chosen a more flavorful option for my first acorn squash recipe, as this dish is filled with so many savory ingredients. It’s salty, but sweet, and totally satisfying. You’re in for a treat!
Ingredients for this stuffed squash
For the squash you’ll just need a few basics.
- Acorn Squash: Start off with 3 acorn squashes, which will amount to 6 servings.
- Olive Oil: We will use 2 tablespoons of olive oil to help the squash roast to golden brown perfection.
- Salt and Pepper: We’re keeping the flavorings for this part simple with ¼ tsp of both salt and pepper.
For the stuffing we’re going for a tasty blend of veggies (carrots, onion, and celery), loads of spices, wild rice, dried cranberries, and even a granny smith apple.
- Veggies: Carrots, celery, onion, and garlic (otherwise known as a Mirepoix) create a flavorful foundation for this stuffing.
- Wild Rice: 1 cup of wild rice will add both density and flavor. Feel free to substitute white or brown rice, or go with a different grain, like bulgur or quinoa.
- Vegetable Broth: We will use 2 cups of veggie broth to cook the rice, as this is much more flavorful than simply using water.
- Feta Cheese: 1 cup of crumbled feta brings creamy tang to help cut through the flavorful veggies.
- Dried Cranberries: For an element of sweetness include ¼ cup of dried cranberries.
- Apple: Additionally, dice up ½ of a granny smith apple for zingy crunch.
- Herbs: Rosemary and sage bring the flavor of fall. Feel free to throw in more of your favorites, like thyme!
- Salt & Pepper: Finally, finish things off by adding ½ tsp of salt and pepper, and you’re finished!
How to make stuffed acorn squash
This stuffed acorn squash recipe is just as cute as it is delicious. It’s like the bread bowl of the gourd world, served up with a delicious filling of veggies, cranberries, and apples.
Step 1: Prepare and cook the squash
Preheat the oven to 400°F (204°C). Cut the squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with the oil and sprinkle with salt and pepper. Finally, set the halves cut side up on a baking sheet and bake for 45 to 60 minutes, until fork tender.
Step 2: Cook the vegetables
Next, heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and garlic. Cook until the mixture is fragrant and the veggies are brightly colored, about 5 minutes.
Step 3: Prepare the rice
Add the rice and broth to the veggies and cover. Let simmer until the rice is cooked and the broth is absorbed (about 15 minutes) or until tender. The length of time will depend on your rice. Stir in the feta, cranberries, apples, rosemary, sage, salt, and pepper. Cover and set aside.
Step 4: Assemble the dish
When the squash is fork tender, scoop the flesh from the inside and, being careful not to puncture the skin, leave a thin layer on the outside (hold it with some paper towels if it’s too hot to handle.) Stir the scooped out flesh in with the rice mixture, and then stuff the mixture into each half of the acorn squash.
Step 5: Bake the stuffed squash
Finally, return the stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.
Cook up these delish Thanksgiving items too!
There are a world of meal ideas to cook up on Thanksgiving, and I cover so many recipes right here on my blog! Include any of the below dishes in your Thanksgiving lineup for smiling faces and full bellies.
- Shaved Brussels Sprout Salad
- Autumn Pomegranate Salad
- Vegetarian Stuffing
- Vegetarian Thanksgiving Dinner on a Sheet Pan
- 3 acorn squash
- 2 Tbsp olive oil 30 mL
- ¼ tsp each salt and pepper
- 1 Tbsp olive oil 15 mL
- 1 cup diced carrot about 2 carrots
- ½ cup diced celery about 1 rib
- ½ cup finely chopped white or yellow onion about ½ an onion
- 2 cloves garlic minced
- 1 cup wild rice 200 g
- 2 cups vegetable broth 450 mL
- 1 cup crumbled feta cheese 100 g
- ¼ cup dried cranberries 25 g
- ½ granny smith apple diced
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh sage
- ½ tsp each salt and pepper
- Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
- Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
- Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
- Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
- Bake: Return stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.