Golden, roasted acorn squash halves cradle a hearty filling of nutty wild rice, sweet cranberries, and tangy feta in this cozy dish that tastes like autumn wrapped in a bowl. Each forkful is warm, comforting, and layered with flavors that balance sweet, savory, and tangy all at once. Whether you’re cooking for a holiday gathering or simply want a nourishing weeknight dinner, this stuffed acorn squash is a stunning centerpiece that delivers both beauty and taste.

Behind the Recipe

The idea for this recipe came on a chilly fall afternoon when the farmer’s market stalls were brimming with winter squash. Acorn squash, with its charming ridges and tender flesh, seemed destined to be more than just a side. Filling it with wild rice, cranberries, and feta transformed it into a dish that feels both rustic and refined. It’s the kind of meal that turns a simple squash into a canvas for flavor — and brings the season’s best to the table.

Recipe Origin or Trivia

Stuffed vegetables have been celebrated across many cuisines, from Mediterranean stuffed peppers to Middle Eastern dolmas. In North America, acorn squash has long been a fall staple, thanks to its adaptability and subtle sweetness. The combination of rice, dried fruit, and cheese echoes Mediterranean and harvest traditions, marrying hearty grains with pops of tang and sweetness. It’s a nod to both comfort food and timeless global inspiration.

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

This dish is the kind of recipe you’ll come back to again and again:

Versatile: Perfect as a vegetarian main or a hearty side.

Budget-Friendly: Made with seasonal squash and pantry staples.

Quick and Easy: Prep is simple, and the oven does most of the work.

Customizable: Swap grains, cheeses, or fruits to your liking.

Crowd-Pleasing: Its presentation alone impresses guests before the first bite.

Make-Ahead Friendly: Prep the filling in advance and roast squash later.

Great for Leftovers: Reheats beautifully for next-day meals.

Chef’s Pro Tips for Perfect Results

For the best stuffed squash every time, keep these tips in mind:

Choose small to medium squash for individual portions and faster roasting.
Cook the rice in vegetable broth for deeper flavor.
Scoop a bit of flesh out after roasting to make more room for the filling.
Toast nuts before adding for extra crunch and aroma.
Add feta just before serving so it stays creamy and vibrant.

Kitchen Tools You’ll Need

Before diving in, make sure you’ve got these essentials:

Sharp Chef’s Knife: To halve and trim the squash safely.
Large Spoon: For scooping seeds and flesh.
Baking Sheet: To roast the squash halves evenly.
Medium Saucepan: To cook the wild rice to tender perfection.
Mixing Bowl: For tossing together the filling.
Foil or Parchment Paper: To line the baking sheet for easy cleanup.

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

Here’s the lineup that makes this dish shine:

Acorn Squash: 2 medium, halved and seeds removed. Serves as the edible “bowl.”
Olive Oil: 3 tablespoons. Helps the squash caramelize and adds richness.
Salt: 1 teaspoon. Enhances natural sweetness and balances the filling.
Black Pepper: ½ teaspoon. Adds gentle warmth.
Wild Rice Blend: 1 cup, uncooked. Nutty, hearty base for the stuffing.
Vegetable Broth: 2 ½ cups. Infuses flavor into the rice.
Onion: 1 small, finely diced. Adds savory depth.
Garlic: 2 cloves, minced. Builds aromatic flavor in the filling.
Dried Cranberries: ½ cup. Lends a pop of sweetness and chew.
Feta Cheese: ½ cup, crumbled. Brings salty tang and creaminess.
Pecans or Walnuts: ¼ cup, toasted and chopped. Adds crunch and nuttiness.
Fresh Parsley: 2 tablespoons, chopped. Brightens the final dish.

Ingredient Substitutions

Flexibility is key — here’s how to adapt:

Wild Rice Blend: Quinoa, brown rice, or farro work well.
Cranberries: Use raisins, chopped apricots, or dried cherries.
Feta Cheese: Goat cheese or blue cheese for a different tang.
Pecans or Walnuts: Swap with almonds, hazelnuts, or pumpkin seeds.
Vegetable Broth: Use chicken broth if not vegetarian.

Ingredient Spotlight

Acorn Squash: With its subtly sweet flesh and charming shape, acorn squash is the perfect edible vessel. Its caramelized edges add a natural depth of flavor.

Wild Rice Blend: Earthy, nutty, and full of texture, wild rice elevates the filling into something hearty and satisfying.

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

Let’s bring this dish together in a few easy steps:

Preheat Your Equipment:
Preheat oven to 400°F and line a baking sheet with parchment paper.
Combine Ingredients:
Drizzle squash halves with 2 tablespoons olive oil, season with salt and pepper. Place cut side down on baking sheet.
Prepare Your Cooking Vessel:
Roast squash for 35–40 minutes until tender and golden around the edges.
Assemble the Dish:
While squash roasts, cook wild rice in broth according to package directions. In a skillet, sauté onion and garlic in remaining olive oil until softened, then stir into rice with cranberries, nuts, and half the parsley.
Cook to Perfection:
Flip squash halves upright, scoop a bit of flesh out if needed, and spoon rice mixture inside.
Finishing Touches:
Sprinkle crumbled feta and remaining parsley over the top.
Serve and Enjoy:
Serve warm straight from the baking sheet or on a platter — it’s as beautiful as it is delicious.

Texture & Flavor Secrets

Each bite is a balance of textures: tender roasted squash, chewy wild rice, crunchy nuts, and creamy feta. The sweet cranberries pop against the savory onion and garlic, while olive oil ties everything together in a silky finish.

Cooking Tips & Tricks

Roast squash cut-side down for caramelized edges.
Add a splash of balsamic vinegar to the rice filling for brightness.
Keep rice slightly chewy for the best texture.

What to Avoid

Avoid these common mistakes for best results:

Don’t undercook the squash — it should be fork-tender.
Avoid watery rice — drain any excess liquid before mixing.
Don’t overfill, or the stuffing may spill out during serving.

Nutrition Facts

Servings: 4
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can roast the squash and prepare the filling a day ahead. Store separately in the fridge and assemble just before serving. Leftovers keep well in an airtight container for up to 3 days and reheat nicely in the oven.

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

Serve each half as a main course with a leafy green salad, or as a side alongside roasted vegetables or protein. It’s a showstopper at Thanksgiving, Christmas, or any fall dinner party.

Creative Leftover Transformations

Make leftovers exciting with these ideas:

Chop and toss into a grain salad.
Stuff into wraps with hummus for a hearty lunch.
Reheat, mash slightly, and use as a filling for roasted peppers.

Additional Tips

Garnish with pomegranate seeds for extra color and freshness.
Drizzle with honey or maple syrup for a sweet-savory twist.
Use fresh herbs like thyme or rosemary for seasonal flair.

Make It a Showstopper

For dramatic presentation, arrange the stuffed squash on a platter with scattered herbs and extra cranberries. Serve with flickering candles for a festive, cozy vibe.

Variations to Try

Mediterranean Style: Add olives and sun-dried tomatoes.
Apple Harvest: Mix in diced apples with the cranberries.
Cheesy Delight: Add shredded mozzarella for a gooey finish.
Vegan Version: Swap feta for a dairy-free cheese.
Protein Boost: Stir in chickpeas or lentils for extra heartiness.

FAQ’s

Q1: Can I use butternut squash instead?

Yes, though it may require longer roasting time.

Q2: Can I prepare this ahead of time?

Yes, roast the squash and make the filling separately, then assemble before serving.

Q3: Can I freeze stuffed acorn squash?

It’s best fresh, but you can freeze roasted squash halves and fill later.

Q4: Is wild rice gluten-free?

Yes, wild rice is naturally gluten-free.

Q5: Can I make this vegan?

Absolutely — use dairy-free cheese or omit it.

Q6: How do I make the squash easier to cut?

Microwave it for 2–3 minutes to soften slightly before slicing.

Q7: Can I cook the rice ahead of time?

Yes, cooked rice keeps for up to 3 days in the fridge.

Q8: What nuts work best?

Pecans and walnuts are traditional, but almonds and pumpkin seeds work well too.

Q9: Can I add fresh cranberries instead of dried?

Yes, but they will be tart — balance with a drizzle of honey.

Q10: How do I reheat leftovers?

Reheat in a 350°F oven for 15 minutes until warmed through.

Conclusion

Stuffed Acorn Squash with Wild Rice, Cranberries & Feta is the perfect marriage of seasonal flavors and beautiful presentation. It’s cozy, hearty, and absolutely worth every bite — a recipe that will make its way into your fall and holiday traditions in no time.