Stuffed Acorn Squash with Wild Rice & Cranberries
This dish is as beautiful as it is delicious—roasted acorn squash halves become golden bowls for a savory-sweet stuffing of nutty wild rice, tart cranberries, crunchy pecans, and creamy goat cheese. It’s hearty enough for a vegetarian main but elegant enough to sit proudly on a holiday table. Every bite is warm, cozy, and full of fall.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: : 4
Ingredients
2 medium acorn squash, halved & seeded
2 tbsp olive oil
Salt & pepper, to taste
1 cup cooked wild rice
½ cup dried cranberries
½ cup chopped pecans, toasted
3 oz goat cheese, crumbled
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 30–35 min until tender.
Mix cooked wild rice, cranberries, pecans, and half the goat cheese in a bowl. Season lightly with salt and pepper.
Flip roasted squash halves cut-side up and fill with the rice mixture.
Return to oven for 5–7 min to warm through.
Top with remaining goat cheese and parsley before serving.
Nutrition
- Calories: 310
- Fat: 15g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 8g