Stuffed Acorn Squash with Rice and Cranberries: A Delicious & Seasonal Dish

Acorn squash is the perfect fall comfort food—sweet, nutty, and rich in flavor. When stuffed with rice and cranberries, it transforms into a beautifully balanced dish with a mix of savory and sweet elements. This recipe is hearty, wholesome, and ideal for cozy dinners or festive holiday meals. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is simple to prepare and incredibly rewarding.

1. Why Stuffed Acorn Squash is a Must-Try Dish

Acorn squash is often overlooked in favor of butternut or spaghetti squash, but it’s one of the best squashes to cook with. It has a mildly sweet flavor that pairs well with a variety of ingredients. Stuffing it with rice and cranberries adds texture, taste, and nutrition, making it an all-in-one meal.

A Perfect Combination of Flavors

• The natural sweetness of acorn squash complements the tartness of cranberries.
• Rice adds a nutty, hearty base to soak up all the delicious flavors.
• A touch of herbs and seasonings enhances the dish without overpowering it.

Great for Any Occasion

• Ideal for weeknight dinners when you want something filling yet nutritious.
• A fantastic vegetarian main course for holiday feasts like Thanksgiving.
• Works well as a side dish to accompany meats like roasted chicken or turkey.

Nutritional Benefits of Acorn Squash

Acorn squash is packed with vitamins and minerals that make it a healthy choice:

• High in fiber – Supports digestion and keeps you full longer.
• Rich in vitamin A & C – Boosts immunity and promotes healthy skin.
• Loaded with antioxidants – Helps fight inflammation and supports overall well-being.

2. Ingredients Needed for Stuffed Acorn Squash

The best part about this dish is that it requires simple, wholesome ingredients. You may already have most of them in your kitchen.

Main Ingredients

• Acorn squash (2 medium-sized, halved and seeds removed)
• Cooked rice (1 cup, any variety like wild rice, brown rice, or white rice)
• Dried cranberries (½ cup for a sweet and tart bite)
• Nuts (¼ cup, optional, such as pecans or walnuts for added crunch)
• Onion (1 small, finely chopped)
• Garlic (2 cloves, minced)
• Olive oil (2 tablespoons for roasting and sautéing)
• Vegetable broth (¼ cup to keep the stuffing moist)
• Herbs (1 teaspoon dried thyme or sage for extra flavor)
• Salt & pepper (to taste)

Optional Additions

• Cheese – Add crumbled feta or goat cheese for a creamy texture.
• Protein – Stir in cooked sausage or chickpeas for a protein boost.
• Spices – Sprinkle some cinnamon or nutmeg for a hint of warmth.

this Recipe

3. Step-by-Step Cooking Instructions

Cooking stuffed acorn squash is straightforward, but each step is important to get the perfect texture and flavor.

Step 1: Prepare the Acorn Squash

1. Preheat your oven to 400°F (200°C).
2. Cut each acorn squash in half and scoop out the seeds.
3. Brush the cut sides with olive oil and season with salt and pepper.
4. Place them cut-side down on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes until the squash is fork-tender but not mushy.

Step 2: Prepare the Rice and Cranberry Filling

1. In a skillet, heat 1 tablespoon olive oil over medium heat.
2. Add chopped onion and sauté until soft (about 3-4 minutes).
3. Stir in minced garlic and cook for another 30 seconds.
4. Add cooked rice, dried cranberries, nuts, and vegetable broth.
5. Season with thyme, salt, and pepper.
6. Stir well and let the mixture simmer for 2-3 minutes, absorbing the flavors.

Step 3: Stuff and Bake the Squash

1. Carefully flip the roasted acorn squash halves over.
2. Spoon the rice and cranberry mixture into each squash half.
3. Return to the oven and bake for another 10 minutes to allow the flavors to blend.
4. If using cheese, sprinkle it on top in the last 5 minutes of baking.

Step 4: Serve and Enjoy!

1. Remove from the oven and let cool for a few minutes.
2. Garnish with fresh herbs like parsley or rosemary for a pop of color.
3. Serve warm as a main course or side dish.

4. Tips for Perfectly Cooked Stuffed Acorn Squash

A few small adjustments can take this dish from good to amazing.

Choosing the Right Squash

• Look for small to medium-sized acorn squash (about 1-2 pounds each).
• The skin should be firm and free of soft spots.
• A deep green and orange squash is perfectly ripe.

Best Rice Varieties to Use

• Wild rice – Adds a nutty, chewy texture.
• Brown rice – A healthy, fiber-rich option.
• Basmati or jasmine rice – Lighter and more fragrant.

How to Add More Flavor

• Roast the squash cut-side up for a caramelized flavor.
• Toast the nuts before adding them for extra crunch.
• Add a drizzle of honey or maple syrup for more sweetness.

5. Variations and Substitutions

This recipe is flexible, so you can tweak it to your liking.

Make It Vegan

• Skip the cheese and use vegan butter instead of olive oil.
• Add chickpeas or tofu for plant-based protein.

Make It Gluten-Free

• Use quinoa or wild rice instead of regular rice.
• Check that your vegetable broth is gluten-free.

Make It More Filling

• Add ground turkey, chicken, or sausage for extra protein.
• Stir in black beans or lentils for a hearty vegetarian option.

Change Up the Flavor

• Use apples or pears instead of cranberries for a fruitier taste.
• Swap out thyme for rosemary, sage, or cinnamon.

6. Storing and Reheating Leftovers

Stuffed acorn squash makes great leftovers if stored properly.

How to Store

• Refrigerate in an airtight container for up to 4 days.
• Freeze in a sealed bag for up to 3 months.

How to Reheat

• Oven: Bake at 350°F (175°C) for 15-20 minutes.
• Microwave: Heat in 30-second intervals until warm.
• Air fryer: Reheat at 350°F for about 5 minutes.

Print

FAQs

1. Can I make this recipe ahead of time?

Yes! You can roast the squash and prepare the stuffing a day in advance. Store them separately, then assemble and bake before serving.

2. Can I use frozen cranberries instead of dried?

Absolutely! Frozen cranberries add a fresh tartness. Just sauté them with the onions to release their juices.

3. What other grains can I use instead of rice?

Try quinoa, couscous, bulgur, or farro for a unique twist.

4. Can I eat the skin of acorn squash?

Yes, the skin becomes tender after roasting, but it’s a personal preference. Some people like it, while others scoop out the flesh.

5. How can I make this recipe sweeter?

Drizzle with maple syrup or honey before serving for extra sweetness.

6. Is this dish kid-friendly?

Yes! The natural sweetness of squash and cranberries makes it appealing to kids. You can also add a sprinkle of cheese.

7. What’s the best way to cut acorn squash?

Use a sharp chef’s knife and cut from stem to tip. If it’s too hard, microwave it for 2 minutes to soften before cutting.

8. Can I add meat to the stuffing?

Yes! Ground turkey, sausage, or shredded chicken are great additions.

9. What herbs pair well with this dish?

Thyme, rosemary, sage, and cinnamon all work beautifully.

10. Can I bake this in an air fryer?

Yes! Cook the squash at 375°F (190°C) for 15-20 minutes, then stuff and air fry for another 5-7 minutes.

Stuffed acorn squash with rice and cranberries is a simple yet impressive dish that bursts with flavor and texture. Try it out and enjoy the perfect balance of sweet, savory, and nutty goodness!