Cranberry and Goat Cheese Stuffed Acorn Squash Recipe

I absolutely love this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe because it feels like the perfect cozy dish for cooler evenings or holiday gatherings. The way the natural sweetness of the roasted acorn squash pairs with the tangy goat cheese and bursts of cranberry is just divine – it’s like a little celebration on your plate. Plus, it’s hearty enough to serve as a main dish but elegant enough to impress guests.

What makes this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe especially worth trying is how versatile it is. Whether you’re meal prepping or cooking last minute, the components come together easily, and the leftovers are just as tasty. I’ve found it’s a great crowd-pleaser that’s both comforting and packed with flavor, making it a reliable go-to in my kitchen.

Ingredients You’ll Need

Every ingredient in the Cranberry and Goat Cheese Stuffed Acorn Squash Recipe serves a delicious purpose—from the creamy goat cheese melting into the grain and veggie mix, to the pops of dried cranberries and crunchy pumpkin seeds adding both texture and flavor. I like to pick fresh herbs and quality squash to really elevate the dish.

• Acorn Squash: Look for firm squash with smooth skins and no soft spots for best roasting results.
• Olive Oil: Use extra virgin for drizzling to add richness and help the squash roast evenly.
• Kosher Salt and Pepper: Essential for seasoning inside and out to bring all the flavors forward.
• Earthly Grains Long Grain and Wild Rice: The nutty flavor of wild rice pairs beautifully with the other hearty ingredients.
• Sweet Onion: Adds a mild, caramelized sweetness; yellow or Vidalia onions work well here.
• Garlic Cloves: Fresh minced garlic gives that aromatic punch you want in the filling.
• Cremini Mushrooms: Their earthy taste complements the sweetness and adds umami depth.
• Simply Nature Organic Chopped Kale: Gives a tender, leafy green bite that cooking softens wonderfully.
• Southern Grove Dried Cranberries (or Cherries): I always choose cranberries for that classic tart pop, but cherries add a subtle sweetness too.
• Southern Grove Pumpkin Seeds or Walnuts: Toasted nuts add crunch and a toasty flavor; I like pumpkin seeds for extra color contrast.
• Emporium Selection Goat Cheese: The star of the dish—creamy and tangy, it melts beautifully into the savory filling.
• Fresh Herbs (Cilantro or Curly Parsley): Finishing herbs brighten the dish and give a fresh herbal lift at the end.

Variations

I love experimenting with this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe to keep it fresh and tailored to what I have on hand. Feel free to swap out ingredients or add your own twist for dietary preferences or seasonal changes.

• Vegan Variation: I’ve replaced goat cheese with a delicious cashew cream or vegan cheese to make this dish fully plant-based — it’s surprisingly satisfying!
• Protein Boost: Adding cooked quinoa or chickpeas to the filling makes it more filling and adds a nice texture change.
• Seasonal Twist: Swap kale for spinach or Swiss chard in spring for a lighter taste.
• Nut Choices: Mixing pumpkin seeds with toasted pecans adds an extra depth of crunch and flavor.

How to Make Cranberry and Goat Cheese Stuffed Acorn Squash Recipe

Step 1: Prepare and Roast the Squash

Start by preheating your oven to 400°F. To help your squash stand upright during roasting, carefully slice a small flat piece off the bottom. Then cut the top stem off—the one that looks like a little cap—and scoop out all the seeds with a spoon or a serrated scraping tool. Give the insides and outsides a good brush of olive oil and sprinkle salt and pepper generously, especially inside where the filling will go. Place them cut-side down on a baking sheet and roast for about 25–30 minutes until the flesh is fork-tender. You’ll know it’s done when a fork slides in easily but it’s still holding its shape.

Step 2: Cook the Filling

While the squash roasts, cook your rice according to package instructions so you have 2 cups ready. Then heat a splash of olive oil in a large skillet over medium heat. Add diced onions with a pinch of salt and sauté until translucent, about 5 minutes. Toss in minced garlic, followed by chopped mushrooms, cooking until the mushrooms are soft and juicy, another 5 minutes or so. Stir in the chopped kale and let it wilt down — this usually takes about 5 minutes. Combine the cooked rice into the skillet along with salt and pepper to taste. Next, fold in dried cranberries (or cherries) and your choice of toasted nuts or pepitas. If you’re prepping ahead, chill the filling now and add goat cheese just before stuffing. Otherwise, crumble the goat cheese right into the warm filling now for that creamy, tangy meld of flavors.

Step 3: Stuff and Bake the Squash

Once your squash is tender, turn them right side up and fill generously with the rice and veggie mix. Place all the stuffed squash back on the baking sheet and pop it into the oven for another 15 to 20 minutes—this helps all the flavors marry and warms the goat cheese just right. Keep an eye to make sure your squash doesn’t get too soft on the edges; you want it tender but intact.

Step 4: Garnish and Serve

Remove the tray from the oven and sprinkle fresh chopped parsley or cilantro over the top along with a few extra pumpkin seeds or walnuts for that final pop of texture and vibrant color. Serve immediately and watch your family or guests go crazy for this hearty, flavorful dish.

How to Serve Cranberry and Goat Cheese Stuffed Acorn Squash Recipe

Garnishes

I usually garnish with fresh chopped parsley or cilantro for a bright herbaceous note that lightens up the rich filling. Toasted pumpkin seeds are my go-to for crunch, but chopped walnuts are a wonderful alternative for a buttery, nutty flavor. A quick drizzle of good olive oil or a sprinkle of flaky sea salt right before serving makes it look and taste restaurant-quality.

Side Dishes

This stuffed acorn squash is quite the star, so I like serving it alongside simple greens like a crisp arugula or baby spinach salad tossed with lemon vinaigrette. A warm crusty bread or garlic quinoa also complements beautifully if you want a more substantial meal. For holiday menus, roasted Brussels sprouts or maple-glazed carrots are perfect partners.

Creative Ways to Present

When I’m hosting, I sometimes slice the squash in half lengthwise to create “boats,” which lets me pack in more filling and makes for a fun, shareable presentation. Adding edible flowers or a sprinkle of pomegranate seeds on top adds festive flair. Plating each stuffed half with a drizzle of balsamic glaze takes it to the next level without extra hassle.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed squash in an airtight container in the fridge. The best tip I learned is to keep the filling and squash separate if you plan to keep it longer than 2 days to avoid sogginess. When stored together, it’s still tasty for up to 3 days but reheats best on day one.

Freezing

Freezing works well if you freeze the filling and squash separately. I flash freeze the filling in portioned containers and the roasted squash halves wrapped tightly in foil or plastic wrap. Defrost overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

To reheat, I pop the stuffed squash in a 350°F oven for about 15 minutes until warmed through. This method keeps the squash tender but intact and the goat cheese creamy. Microwaving works in a pinch but can make the squash soggy or unevenly warm.

FAQs

Final Thoughts

This Cranberry and Goat Cheese Stuffed Acorn Squash Recipe really holds a special place in my heart. It’s one of those dishes I return to when I want something that feels both nourishing and festive without fussing too much in the kitchen. I know you’ll enjoy the cozy flavors and versatile nature of this recipe as much as I do—it’s a dish that brings comfort and a little bit of wow to your table. Give it a try and make it your own; I promise you won’t regret it!

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