Thanksgiving Stuffed Acorn Squash With Wild Rice and Cranberries

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What kind of recipe is it?

Thanksgiving Stuffed Acorn Squash is a delightful and festive dish that beautifully combines the earthiness of roasted acorn squash with a savory stuffing that often features seasonal ingredients like quinoa, cranberries, nuts, and aromatic herbs.

This recipe isn’t only visually appealing, showcasing vibrant colors, but it’s also a nutritious option, perfect for vegetarians and health-conscious eaters.

Cooking this dish adds a touch of autumn warmth to your holiday table, making it an excellent choice for family gatherings and special occasions.

Ingredients

Notes:

• Adjust the quantities according to personal taste, especially for nuts and herbs.
• Feel free to substitute ingredients, such as using different nuts or adding a protein if desired.

Cooking Steps

1. Preheat oven to 200 °C (400 °F). Position the oven rack in the middle.
2. Carefully slice each acorn squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides with a spoon to create a cavity for stuffing.
3. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil. Sprinkle with salt (2.5 ml) and pepper (1.25 ml). Place the halves cut side down on a baking sheet lined with parchment paper.
4. Roast the acorn squash in the preheated oven for 25-30 minutes, until fork-tender and caramelized, indicated by a golden-brown color on the edges.
5. In a medium saucepan, combine 240 ml (1 cup) of quinoa and 480 ml (2 cups) of vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
6. While the quinoa is cooking, heat 1 tablespoon of olive oil in a sauté pan (medium heat) and add 1 medium diced onion and 1 diced celery stalk. Sauté for about 5-7 minutes, stirring occasionally, until softened and translucent.
7. Add 2 minced garlic cloves, 1 teaspoon of dried sage, and 1 teaspoon of dried thyme to the sauté pan. Cook for an additional 1-2 minutes until fragrant.
8. In a large mixing bowl, combine cooked quinoa, sautéed vegetable mixture, 120 ml (½ cup) dried cranberries, and 120 ml (½ cup) chopped walnuts or pecans. Mix well, and adjust seasoning with additional salt and pepper as desired.
9. Remove the roasted acorn squash from the oven and carefully turn them cut side up. Fill each half with the quinoa stuffing mixture, packing it gently to guarantee it fits.
10. Return the stuffed acorn squash to the oven and bake for an additional 15-20 minutes, until heated through and the tops are slightly golden.
11. Remove the stuffed squash from the oven and let rest for 5 minutes. This will allow for carryover cooking and make it easier to serve.
12. Garnish each stuffed squash with 60 ml (¼ cup) of chopped fresh parsley before serving.
13. Serve warm, and enjoy the vibrant mix of flavors and textures.

Variations

• Mediterranean Style: Replace quinoa with 240 ml (1 cup) of couscous; add 120 ml (½ cup) diced sundried tomatoes and 60 ml (¼ cup) crumbled feta cheese for a savory twist.
• Vegan Delight: Swap butter and nuts for 60 ml (¼ cup) of nutritional yeast and use pumpkin seeds instead of walnuts or pecans to keep it vegan-friendly and dairy-free.
• Fall Harvest: Incorporate 120 ml (½ cup) roasted butternut squash cubes and 60 ml (¼ cup) cooked lentils along with the quinoa for an added flavor of autumn.
• Tex-Mex Stuffing: Add 1 teaspoon of chili powder, 120 ml (½ cup) black beans, and top with avocado slices before serving for a spicy, zesty variation.

Tips on plating and presentation

Presentation can elevate your Thanksgiving stuffed acorn squash from a simple meal to a stunning centerpiece.

I love using a colorful platter to showcase the vibrant squash. Adding fresh herbs like rosemary or parsley enhances visual appeal.

Drizzling a bit of balsamic reduction adds gloss and depth.

Don’t forget to sprinkle some extra cranberries and nuts on top for that final, festive touch!

What other dishes can I pair it with?

When planning your Thanksgiving meal, pairing the stuffed acorn squash with complementary dishes can enhance the overall experience.

I love serving it alongside roasted Brussels sprouts, garlic mashed potatoes, or a savory green bean casserole. A fresh cranberry sauce adds a zesty touch, and a classic pumpkin pie for dessert wraps up the meal beautifully, creating a well-rounded feast.

What drinks can I pair it with?

To enhance the flavors of your Thanksgiving stuffed acorn squash, consider pairing it with drinks that complement its rich, seasonal ingredients.

A light, crisp white wine like Sauvignon Blanc works beautifully, or you might enjoy a spiced apple cider for a non-alcoholic option.

Additionally, sparkling water with a hint of lemon can refresh your palate between bites.

Cheers to a delicious meal!

Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Yes, you can definitely make this dish ahead of time. I usually prepare it a day in advance, storing it in the fridge and then reheating before serving. It tastes just as delicious!

What Is the Best Way to Store Leftovers?

I usually store leftovers in an airtight container and refrigerate them. They last about three to four days. Just reheat in the oven or microwave when I’m ready to enjoy them again.

Is This Recipe Suitable for Meal Prep?

Yes, this recipe is perfect for meal prep! I love making it ahead of time, storing portions in airtight containers, and enjoying tasty, healthy meals throughout the week without the hassle of cooking daily.

How Do I Reheat Stuffed Acorn Squash?

I reheat stuffed acorn squash by placing it in a preheated oven at 350°F for about 20 minutes. You can also use the microwave; just cover it and heat in 1-minute intervals until warm.

Can I Substitute the Wild Rice With Another Grain?

Absolutely, you can substitute wild rice with other grains! I’ve used quinoa or brown rice before, and they work great. Just cook them according to package instructions, and you’ll have a delicious dish in no time!