If you’re looking for a cozy, vibrant dish that feels like a warm hug on a plate, you’ve got to try this Stuffed Acorn Squash with Wild Rice, Cranberries, Pecans, and Feta Recipe. The beautiful acorn squash acts not only as a natural bowl but also adds its subtly sweet and nutty flavor, perfectly complementing the chewy wild rice, tart cranberries, crunchy pecans, and creamy feta. It’s a celebration of textures and tastes that come together for a memorable meal that’s both nourishing and visually stunning — perfect for sharing with family or impressing guests.
Ingredients You’ll Need
Getting the ingredients right is your first step in creating this delightful dish. Each item plays a key role, whether it’s packing in flavor, adding a unique texture, or bringing vibrant color to your plate. Plus, the list is refreshingly straightforward, making it easy to shop for and assemble.
- 2 medium acorn squash: Acts as the edible vessel with a naturally sweet, nutty flavor and a lovely presentation.
- 1 cup wild rice: Provides a hearty, chewy base that soaks up all the seasonings beautifully.
- 3 cups water or vegetable broth: Used to cook the wild rice, broth adds extra depth of flavor, but water works just fine too.
- 1 tablespoon olive oil: Essential for roasting and sautéing, it brings richness without overpowering.
- 1 medium onion (diced): Adds natural sweetness and a savory foundation to the stuffing.
- 2 celery stalks (chopped): Offers a subtle crunch and freshness that balance the denser ingredients.
- 2 cloves garlic (minced): Infuses a warm, aromatic punch that elevates the flavor profile.
- 1/2 cup chopped pecans: Introduces a buttery crunch that contrasts delightfully with tender rice and squash.
- 1/4 cup dried cranberries: Brings a burst of tart sweetness adding color and festive flair.
- 1 teaspoon dried thyme: Gives an earthy, herbaceous touch that pairs wonderfully with fall flavors.
- 1 teaspoon dried sage: Adds a slightly peppery, warm note that complements the other herbs perfectly.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors of each ingredient.
- 2 tablespoons maple syrup (optional): A sweet glaze for the squash, boosting its natural sugars and adding a lovely caramelized finish.
- 1/4 cup crumbled feta cheese (optional): Offers a creamy, tangy topping that adds a lovely contrast to the sweetness and earthiness.
How to Make Stuffed Acorn Squash with Wild Rice, Cranberries, Pecans, and Feta Recipe
Step 1: Prepare and Roast the Acorn Squash
Start by preheating your oven to 400°F (200°C). Cut the acorn squash in half from stem to tip and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes. This initial roasting softens the squash and helps develop its natural sweetness, making it the perfect vessel for the stuffing.
Step 2: Cook the Wild Rice
While the squash is roasting, rinse the wild rice under cold water. In a saucepan, combine the wild rice with 3 cups of water or vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the rice is tender and the grains have split open. Using broth instead of water can give your stuffing an even richer flavor.
Step 3: Sauté Aromatics and Mix the Stuffing
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped celery and cook until softened, about 5 minutes. Then stir in the minced garlic and cook for another minute until fragrant. Now, add the cooked wild rice, chopped pecans, dried cranberries, dried thyme, and dried sage into the skillet. Season with salt and pepper to taste. Mix well so all the flavors meld together into a harmonious stuffing.
Step 4: Stuff and Finish Baking the Squash
Once your squash halves have roasted, flip them cut side up. If you love a touch of sweetness, brush the insides with maple syrup for an extra caramelized finish. Generously fill each half with the wild rice mixture, packing it gently but not too tight. If you opted for feta cheese, sprinkle it over the top now. Return the stuffed squash to the oven and bake for an additional 15 to 20 minutes until the squash is fully tender and the stuffing is heated through. The cheesy topping will melt beautifully, adding an irresistible creamy layer.
How to Serve Stuffed Acorn Squash with Wild Rice, Cranberries, Pecans, and Feta Recipe
Garnishes
Fresh herbs like chopped parsley, thyme springs, or even a sprinkle of pomegranate seeds can add bursts of color and freshness on top of your stuffed acorn squash. A drizzle of extra virgin olive oil or a few toasted pecans scattered over the plate makes the presentation pop and adds texture to each bite.
Side Dishes
To complement this hearty and flavorful dish, consider serving a crisp green salad with a citrus vinaigrette or roasted Brussels sprouts with balsamic glaze. A warm, crusty bread or soft dinner rolls also pair nicely, perfect for sopping up any extra goodness.
Creative Ways to Present
For a festive dinner or special occasion, arrange the stuffed squashes on a large serving platter lined with fresh greens or colorful edible flowers. You can also scoop some of the stuffing separately into small ramekins for individual portions or turn this into a vegetarian main course by adding more nuts and a drizzle of tahini sauce before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more overnight, making for a delicious next-day meal.
Freezing
This dish freezes well! Wrap each stuffed squash half tightly in plastic wrap and place in a freezer-safe container or bag. It will keep for up to 2 months. To prevent sogginess, you can freeze the filling and squash halves separately if you prefer.
Reheating
Reheat leftovers in a microwave or oven until warmed through, about 3-5 minutes in the microwave or 15-20 minutes at 350°F in the oven. If frozen, thaw in the refrigerator overnight before reheating for the best texture and flavor.
FAQs
Can I use a different type of squash?
Absolutely! While acorn squash is traditional and has a perfect shape for stuffing, you can use delicata, kabocha, or even small pumpkins. Just adjust the cooking time as these varieties vary in thickness and density.
Is wild rice really rice?
Wild rice is actually a seed from aquatic grasses, which gives it its unique chewy texture and nutty flavor. It pairs wonderfully with the rich flavors in this stuffed acorn squash recipe.
Can I make this recipe vegan?
Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or toasted seeds for added texture. The dish is naturally vegan-friendly aside from the optional feta.
What can I substitute for dried cranberries?
If you don’t have dried cranberries, dried cherries, raisins, or chopped dried apricots work well too. They all add that lovely sweet-tart element that balances the savory components beautifully.
Can I prepare the stuffing in advance?
You can absolutely prepare the wild rice mixture a day ahead and refrigerate it. When you’re ready, stuff the roasted squash and bake as directed. This makes for great meal prep or a timely dinner on a busy day.
Final Thoughts
This Stuffed Acorn Squash with Wild Rice, Cranberries, Pecans, and Feta Recipe is one of those feel-good dishes that warms your heart from the inside out. Its vibrant flavors, satisfying textures, and beautiful presentation make it a standout at any table. I encourage you to give it a try — it might just become your new seasonal favorite to bring joy and comfort in every bite.
Print
Stuffed Acorn Squash with Wild Rice, Cranberries, Pecans, and Feta Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Stuffed Acorn Squash with Wild Rice recipe is a hearty and wholesome vegetarian dish featuring roasted acorn squash filled with a flavorful mixture of wild rice, sautéed vegetables, pecans, and dried cranberries, enhanced with herbs and optional feta cheese. Perfect for a cozy fall or winter meal, it combines natural sweetness and savory elements for a balanced and satisfying experience.
Ingredients
Acorn Squash
- 2 medium acorn squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons maple syrup (optional)
- 1/4 cup crumbled feta cheese (optional)
Wild Rice Filling
- 1 cup wild rice
- 3 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the squash.
- Prepare the squash: Cut each acorn squash in half from stem to tip, then scoop out and discard or save the seeds for roasting later.
- Season and roast squash: Brush the cut sides of the squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30 minutes.
- Cook wild rice: While the squash roasts, rinse the wild rice under cold water. In a saucepan, combine the rice with 3 cups of water or vegetable broth, bring to a boil, then reduce heat and simmer for about 45 minutes until the grains are tender and split open.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and chopped celery, cooking until softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine filling ingredients: Add the cooked wild rice, chopped pecans, dried cranberries, dried thyme, and sage to the skillet. Mix well and season with salt and pepper to taste.
- Prepare squash for stuffing: Remove the squash from the oven and carefully flip them cut-side up. If desired, brush the interiors with maple syrup to add a touch of sweetness.
- Fill the squash: Generously stuff each squash half with the wild rice mixture, packing it in evenly.
- Add feta cheese (optional): Sprinkle crumbled feta cheese on top of the stuffing if using.
- Bake stuffed squash: Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the squash is fully tender and the filling is heated through.
- Serve: Remove from the oven and serve hot. Enjoy your delicious stuffed acorn squash!
Notes
- You can substitute the wild rice with brown rice or quinoa if preferred.
- For a vegan option, omit the feta cheese or replace it with a plant-based cheese alternative.
- Maple syrup enhances the natural sweetness of the squash but can be omitted for a less sweet version.
- Leftover stuffing can be stored separately and reheated as a side dish.
- Roasted squash seeds can be seasoned and baked for a crunchy snack.
