Baked Stuffed Acorn Squash is a warm, hearty, and visually stunning dish that makes the perfect fall or winter meal. The tender, slightly sweet acorn squash is roasted to perfection and filled with a savory stuffing made from a combination of wild rice, cranberries, nuts, and herbs. The flavors blend beautifully, with the earthy rice and roasted squash complemented by the sweetness of the cranberries and the crunch of toasted nuts. This dish is not only delicious but also makes for a beautiful centerpiece for any holiday table or a cozy family dinner.
Ingredients
- 2 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup wild rice (or brown rice)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts (toasted)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven for 30-40 minutes, or until the squash is tender when pierced with a fork.
- Cook the Rice: While the squash is roasting, cook the wild rice according to the package instructions, using vegetable or chicken broth for extra flavor. Once cooked, fluff the rice with a fork and set it aside.
- Prepare the Stuffing: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant. Add the cooked rice, dried cranberries, toasted nuts, thyme, and cinnamon. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Stuff the Squash: Once the squash is tender, remove it from the oven. Spoon the rice mixture into the center of each squash half, pressing gently to pack it in. If desired, sprinkle the tops with grated Parmesan cheese.
- Bake the Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through and the cheese is melted (if using).
- Serve: Remove from the oven and garnish with fresh parsley. Serve hot as a side dish or as a main course for a satisfying vegetarian meal.
Baked Stuffed Acorn Squash offers a perfect balance of savory and sweet, making it an ideal dish for a cozy dinner or a festive gathering. The combination of roasted squash, fragrant rice stuffing, and the contrast of textures from the cranberries and nuts makes this dish truly special.
