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Stuffed Acorn Squash with Wild Rice, Cranberries & Feta

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A hearty and vibrant dish featuring roasted acorn squash filled with wild rice, cranberries, and creamy feta. Perfect for cozy dinners or festive gatherings.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 1 cup uncooked wild rice
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your equipment: Set oven to 400°F (200°C). Line a baking sheet or lightly oil a baking dish.
  2. Combine ingredients: Cook wild rice in vegetable broth. Sauté red onion and garlic in olive oil. In a bowl, combine cooked rice, cranberries, sautéed onion and garlic, cinnamon, salt, and pepper.
  3. Prepare your cooking vessel: Halve acorn squash, scoop out seeds, brush cut sides with oil, and place cut-side down on the baking sheet.
  4. Assemble the dish: Roast squash for 25–30 minutes until fork-tender. Flip cut-side up and fill with wild rice mixture.
  5. Cook to perfection: Bake stuffed squash for an additional 10–15 minutes until heated through.
  6. Finishing touches: Remove from oven, top with crumbled feta and parsley.
  7. Serve and enjoy: Plate warm as a main or side dish.

Notes

  • Roast squash with a drizzle of maple syrup for caramelization.
  • Toast wild rice before cooking for added nuttiness.
  • Add chopped nuts like pecans for texture.
  • Drizzle balsamic glaze before serving for an extra flavor punch.

Nutrition

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