Description
This Cranberry and Goat Cheese Stuffed Acorn Squash recipe combines the natural sweetness of roasted acorn squash with a savory filling of wild rice, mushrooms, kale, dried cranberries, and creamy goat cheese. Perfect as a hearty vegetarian main or side dish, it’s packed with flavors and textures that make it a comforting choice for fall or holiday meals.
Ingredients
Units
Scale
Squash
- 6 acorn squash
- Olive oil for drizzling
- Kosher salt and pepper
Filling
- 2 cups cooked Earthly Grains Long Grain and Wild Rice
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 2 cups Simply Nature Organic Chopped Kale
- 1/3 cup Southern Grove Dried Cherries or Cranberries
- 1/3 cup Southern Grove Pumpkin Seeds or Walnuts
- 4 ounces Emporium Selection Goat Cheese
- 2 tablespoons chopped fresh herbs, such as cilantro or curly parsley
Instructions
- Preheat and prepare the squash: Preheat the oven to 400°F. Slice off the bottom tip of each acorn squash so they can stand upright, then slice off the top stem. Use a knife or a serrated spoon to scoop out the seeds from the center of each squash. Brush the inside and outside surfaces with olive oil and season generously with kosher salt and pepper.
- Roast the acorn squash: Place the prepared squashes upside down on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the flesh is fork tender. You can roast the squash ahead of time and store it covered in the refrigerator if desired.
- Cook the filling base: While the squash roasts, heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the diced sweet onion and minced garlic with a pinch of salt. Cook for about 5 minutes until the onions become translucent.
- Sauté the mushrooms and kale: Stir in the chopped cremini mushrooms and cook for another 5 minutes until they soften and release their juices. Add the chopped kale and allow it to cook down for approximately 5 minutes until wilted.
- Combine the rice and other filling ingredients: Add 2 cups of cooked long grain and wild rice to the skillet along with a big pinch of salt and pepper. Stir everything thoroughly to combine. Mix in the dried cranberries or cherries and pumpkin seeds or walnuts.
- Add the goat cheese to the filling: If you plan to stuff and serve immediately, stir in the crumbled goat cheese now. If you want to prepare the filling in advance, refrigerate it and stir the goat cheese in just before stuffing the squash.
- Stuff and warm the squash: Spoon the prepared filling into the hollowed centers of the roasted acorn squashes. Arrange the stuffed squashes upright on a baking sheet and return to the oven for 15 to 20 minutes to heat everything through and meld the flavors.
- Garnish and serve: Remove the stuffed squash from the oven and sprinkle with chopped fresh herbs (cilantro or parsley) and extra pumpkin seeds or walnuts for added texture and visual appeal. Serve immediately while warm.
Notes
- You can slice the acorn squash lengthwise and create squash “boats” for a different presentation; roast and stuff similarly.
- Prepare the roasted squash in advance and keep refrigerated to save time on the day of serving.
- The filling can be made ahead and refrigerated; add the goat cheese just before stuffing to keep it fresh and creamy.
- Use pumpkin seeds for crunch or walnuts for a richer nutty flavor, according to preference.
- This dish serves well as a hearty vegetarian main or a festive side dish.
Nutrition
- Serving Size: 1 stuffed acorn squash
- Calories: 350
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
