Stuffed Acorn Squash with Wild Rice, Cranberries & Feta

Golden roasted acorn squash, filled to the brim with nutty wild rice, tart cranberries, and creamy feta—it’s the kind of dish that feels like a hug on a plate. With each bite, you get a beautiful medley of warm spices, earthy grains, a hint of sweetness, and that creamy, salty punch from the cheese. This isn’t just a meal—it’s a centerpiece, a conversation starter, and comfort food all rolled into one.

Behind the Recipe

This dish was born on a chilly fall afternoon, the kind where you crave something warm, hearty, and nourishing. I remember standing in the kitchen with the scent of cinnamon and roasted squash wafting through the air. It all started with leftover cooked rice and a couple of acorn squashes from the farmer’s market. A handful of dried cranberries caught my eye, and just like that, a cozy favorite was born. Now, it’s a staple on my holiday table and my go-to for chilly weeknights.

Recipe Origin or Trivia

Stuffed squash dishes have deep roots in many culinary traditions—from Mediterranean dolmas to Native American squash stews. Acorn squash, native to North and Central America, was cultivated by Indigenous peoples long before it became a grocery store regular. Pairing it with wild rice and cranberries makes perfect sense: wild rice is native to North America, and cranberries have long been harvested in the colder regions of the U.S. This recipe celebrates those native ingredients while adding a Mediterranean twist with crumbled feta.

Why You’ll Love Stuffed Acorn Squash with Wild Rice, Cranberries & Feta

This recipe is an autumnal dream come true—warm, hearty, and endlessly satisfying.

Versatile: Works as a main course, side dish, or holiday centerpiece.

Budget-Friendly: Uses seasonal produce and pantry staples.

Quick and Easy: Prep ahead and just bake when ready.

Customizable: Add nuts, greens, or protein for variation.

Crowd-Pleasing: Gorgeous presentation and rich flavor.

Make-Ahead Friendly: Great for meal prepping or entertaining.

Great for Leftovers: Reheats beautifully for a second meal.

Print

Chef’s Pro Tips for Perfect Results

A few insider tricks will take your stuffed squash to the next level:

• Roast the squash with a touch of maple syrup or olive oil for caramelized edges.
• Cook the rice with vegetable broth for added depth.
• Let the filling cool slightly before stuffing to avoid soggy squash.
• Use a sharp knife to carefully halve the squash—acorn squash can be tough!
• Sprinkle feta just before serving so it stays fresh and crumbly.

Kitchen Tools You’ll Need

Keep it simple—here’s what you’ll need to bring this dish together:

Chef’s Knife: For halving and prepping the squash.

Cutting Board: Sturdy enough to handle the squash’s tough skin.

Sheet Pan or Baking Dish: To roast the squash evenly.

Medium Saucepan: For cooking wild rice.

Mixing Bowl: To combine the filling ingredients.

Spoon: For scooping and stuffing the squash.

Ingredients in Stuffed Acorn Squash with Wild Rice, Cranberries & Feta

This dish is all about layering rich textures and contrasting flavors. Each ingredient plays its part beautifully.

1. Acorn Squash: 2 medium, halved and seeds removed. Forms the edible bowl and brings sweet, nutty flavor.

2. Wild Rice: 1 cup uncooked. Adds chewiness and earthy depth.

3. Vegetable Broth: 2 cups. Infuses the rice with savory flavor.

4. Dried Cranberries: 1/2 cup. Provides bursts of sweet-tart contrast.

5. Red Onion: 1/2 cup, finely diced. Adds sharpness and aromatics.

6. Garlic: 2 cloves, minced. Deepens the flavor of the filling.

7. Olive Oil: 2 tablespoons. Used for sautéing and roasting.

8. Ground Cinnamon: 1/2 teaspoon. Adds warmth and seasonal depth.

9. Salt: 1 teaspoon. Brings balance to the dish.

10. Black Pepper: 1/2 teaspoon. Adds a subtle heat.

11. Crumbled Feta Cheese: 1/2 cup. Delivers creamy, tangy richness.

12. Fresh Parsley: 2 tablespoons, chopped. For a fresh finish.

Ingredient Substitutions

Don’t have everything on hand? Here’s how to switch it up:

Acorn Squash: Use butternut or delicata squash.

Wild Rice: Substitute with brown rice or quinoa.

Dried Cranberries: Chopped dried apricots or raisins work well.

Feta Cheese: Try goat cheese or a dairy-free feta alternative.

Olive Oil: Use avocado oil or melted butter.

Ingredient Spotlight

Acorn Squash: With its scalloped edges and buttery flesh, acorn squash is as beautiful as it is delicious. Roasting it brings out its natural sweetness and makes it the perfect edible vessel.

Wild Rice: This isn’t technically rice—it’s an aquatic grass—but its nutty, chewy texture makes it a perfect partner for roasted veggies and sweet fruits.

Instructions for Making Stuffed Acorn Squash with Wild Rice, Cranberries & Feta

Ready to cozy up with a beautiful, hearty dish? Let’s get into it.

1. Preheat Your Equipment:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.

2. Combine Ingredients:
Cook the wild rice in vegetable broth according to package instructions. In a skillet, heat 1 tablespoon olive oil and sauté red onion and garlic until fragrant. Combine cooked rice, cranberries, sautéed onion and garlic, cinnamon, salt, and pepper in a mixing bowl. Stir well.

3. Prepare Your Cooking Vessel:
Halve the acorn squashes and scoop out the seeds. Brush cut sides with remaining olive oil. Place squash halves cut-side down on the baking sheet.

4. Assemble the Dish:
Roast squash for 25–30 minutes or until fork-tender. Flip cut-side up. Fill each half with the wild rice mixture.

5. Cook to Perfection:
Return stuffed squash to the oven and bake for another 10–15 minutes until heated through.

6. Finishing Touches:
Remove from oven. Top with crumbled feta and sprinkle with fresh parsley.

7. Serve and Enjoy:
Plate each stuffed squash half and serve warm as a main or side dish.

Texture & Flavor Secrets

This dish balances creamy, chewy, and crisp textures beautifully. The roasted squash offers a soft, slightly sweet base. The wild rice is nutty and chewy, while cranberries bring pops of sweetness. Feta finishes things off with a creamy, tangy bite, and fresh herbs cut through with brightness.

Cooking Tips & Tricks

Here are a few gems to keep in mind:

• Use parchment paper for easy cleanup.
• Toast your wild rice before boiling for extra nuttiness.
• Let the squash cool slightly before stuffing to make handling easier.
• Add chopped nuts like pecans for crunch.

What to Avoid

Let’s avoid these easy-to-make errors:

• Undercooking the squash—it should be fork-tender.
• Overstuffing—pack the filling firmly but not overflowing.
• Adding feta too early—it can dry out in the oven.

Nutrition Facts

Servings: 4
Calories per serving: 370
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can make the filling up to 2 days ahead and store it in the fridge. Roast the squash fresh, then stuff and bake just before serving. Leftovers store well in an airtight container for 3 days. To reheat, cover and warm in the oven at 350°F.

How to Serve Stuffed Acorn Squash with Wild Rice, Cranberries & Feta

Serve as a vegetarian main with a crisp green salad or alongside roasted poultry for a holiday spread. It also pairs beautifully with a glass of dry white wine or sparkling water with lemon.

Creative Leftover Transformations

Give your leftovers a second life:

• Grain Bowl: Scoop out and mix into a grain bowl with arugula and chickpeas.
• Wrap Filling: Use the stuffing in a warm tortilla wrap with hummus.
• Casserole: Bake the filling in a casserole dish with cheese on top.

Additional Tips

• Add chopped apples for a sweet crunch.
• A drizzle of balsamic glaze before serving elevates the dish.
• Swap herbs for variety—try rosemary or thyme.

Make It a Showstopper

Presentation matters—place stuffed squash on a platter, garnish with pomegranate seeds and chopped parsley for a festive touch. Use a rustic wooden board or white ceramic dish for a gorgeous contrast.

Variations to Try

• Savory Nutty Twist: Add chopped walnuts or pecans.
• Vegan Style: Skip the feta or use a plant-based version.
• Mediterranean Flair: Stir in olives and sun-dried tomatoes.
• Spicy Version: Add chili flakes to the filling for heat.
• Sweet Touch: Mix in diced apples and a dash of maple syrup.

FAQ’s

Q1: Can I use brown rice instead of wild rice?
A1: Yes, brown rice or a blend works great.

Q2: Is this recipe vegan?
A2: It can be—just omit the feta or use vegan cheese.

Q3: Can I prep this ahead of time?
A3: Absolutely. Prepare the filling and roast squash separately, then assemble before baking.

Q4: How long does it last in the fridge?
A4: Up to 3 days in an airtight container.

Q5: Can I freeze this dish?
A5: It’s best fresh, but you can freeze the filling separately.

Q6: Can I eat the squash skin?
A6: Yes, acorn squash skin is edible when roasted, though some prefer not to.

Q7: What can I serve with it?
A7: It pairs well with green salads, roasted veggies, or poultry.

Q8: Is feta too salty for this dish?
A8: Feta adds a great contrast, but feel free to use less or rinse it for milder flavor.

Q9: Can I add meat?
A9: Yes, cooked sausage or shredded chicken mix in well.

Q10: What if I don’t have cranberries?
A10: Raisins or dried apricots are great substitutes.

Conclusion

Stuffed Acorn Squash with Wild Rice, Cranberries & Feta is everything you want in a fall or winter meal—warm, filling, flavorful, and visually stunning. It’s a total game-changer for holiday spreads and weeknight dinners alike. Let me tell you, it’s worth every bite.

Watch How To Make Stuffed Acorn Squash with Wild Rice, Cranberries & Feta