Cranberry and Goat Cheese Stuffed Acorn Squash Recipe

If you’re looking for a cozy, comforting dish that feels a little fancy but is actually incredibly easy to make, this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe is just the ticket. I absolutely love how the sweetness of the roasted acorn squash pairs with the tangy creaminess of goat cheese and the subtle tartness from the dried cranberries—it’s a flavor combo that never disappoints. Plus, it looks stunning on the table, making it perfect for holiday dinners or any special occasion when you want to impress without the fuss.

When I first tried this recipe, I was amazed at how it turned a humble squash into something memorable and so full of textures—from the tender wild rice and kale blend to the crunchy pumpkin seeds. You’ll find that it’s a brilliant way to sneak some extra veggies into your meal while still keeping it hearty and satisfying. Trust me, once you try this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe, it’ll become one of your go-to autumn and winter dishes!

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Ingredients You’ll Need

All the ingredients in this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe complement each other perfectly, giving you a gorgeous mix of colors, flavors, and textures. I usually shop for fresh local squash in the fall, and the combination of earthy mushrooms and leafy kale just makes this filling dreamy.

• Acorn squash: Look for firm, blemish-free squash with a sturdy stem for easy handling and roasting.
• Olive oil: Use extra virgin for the best flavor when drizzling and roasting.
• Kosher salt and pepper: Essential to season the squash and filling well to bring out the flavors.
• Earthly Grains Long Grain and Wild Rice: I love this rice blend for its nutty flavor and chewy texture—it holds up great as a stuffing base.
• Sweet onion: Adds gentle sweetness and depth. Yellow or Vidalia onions work great.
• Garlic cloves: Freshly minced garlic gives the filling a nice aromatic kick.
• Cremini mushrooms: Their meaty texture adds umami that balances the sweet and tangy elements.
• Simply Nature Organic Chopped Kale: Adds vibrant color and nutrition; remember to cook it down well.
• Southern Grove Dried Cherries or Cranberries: I usually pick cranberries for that perfect tart contrast.
• Southern Grove Pumpkin Seeds or Walnuts: These bring crunch and a toasty note; pumpkin seeds are a personal favorite.
• Emporium Selection Goat Cheese: Crumbled goat cheese adds creamy tang; feel free to add more for extra richness.
• Chopped fresh herbs (cilantro or curly parsley): Fresh herbs brighten the dish at the end—parsley adds freshness, while cilantro gives a slight citrusy twist.

Variations

I love how versatile this Cranberry and Goat Cheese Stuffed Acorn Squash Recipe is—you can easily swap ingredients based on what you have on hand or your dietary preferences. Feel free to experiment; every time I make it, I make little tweaks that keep it fresh and exciting.

• Vegetarian or Vegan: I once swapped the goat cheese for a vegan cheese alternative and used quinoa instead of wild rice, and it was just as delicious!
• Add protein: For a heartier meal, try mixing in cooked sausage, ground turkey, or chickpeas—my family goes crazy when I add some sausage.
• Seasonal twists: During holidays, I add a sprinkle of cinnamon or nutmeg to the filling for a warm, cozy vibe.
• Nut swaps: Use pecans or almonds instead of pumpkin seeds or walnuts to change up the texture and flavor.

How to Make Cranberry and Goat Cheese Stuffed Acorn Squash Recipe

Step 1: Roast Your Acorn Squash

Start by preheating your oven to 400°F. To get your squash to stand up straight like mine, slice a thin piece off the bottom so it won’t wobble. Then slice off the top stem and scoop out all the seeds—this step is crucial to avoid sogginess. Brush both the inside and outside of the squash with olive oil, then season with kosher salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes until they’re fork-tender but still hold their shape. I like to roast the squash the night before sometimes—it saves time and the flavor actually deepens overnight!

Step 2: Prepare the Filling

While the squash is roasting, cook your wild rice blend according to the package instructions—you’ll need about 2 cups cooked. Heat a generous drizzle of olive oil in a large skillet over medium heat. Toss in diced onions and minced garlic with a pinch of salt and cook for 5 minutes until the onions turn translucent—this is when the smell starts to fill your kitchen, and you know you’re on the right track! Add the chopped mushrooms and cook until they release their moisture and soften, about another 5 minutes. Finally, stir in the chopped kale and cook it down for around 5 minutes until it’s tender and reduced in volume.

Step 3: Mixing It All Together

Add your cooked rice to the skillet along with another pinch of salt and pepper. Give everything a good stir to combine it all evenly. Toss in the dried cranberries and pumpkin seeds (or walnuts)—the bursts of sweetness and crunch are what make this stuffing so special. If you’re ready to fill your squash right away, fold in the crumbled goat cheese now so it melts gently into the warm mixture. If you want to make this ahead, you can refrigerate the filling and add the goat cheese just before stuffing the squash to keep that fresh, creamy tang.

Step 4: Stuff and Finish Baking

Now it’s time for the fun part—stuffing those squash halves! Scoop the warm filling generously into each roasted squash shell and place them all back on your baking sheet. Pop them into the oven for 15-20 minutes to meld the flavors and warm everything through. When they come out, sprinkle with fresh chopped parsley or cilantro and a few extra pumpkin seeds or walnuts for that final pop of texture and color. Serve immediately and watch everyone’s faces light up—you did it!

How to Serve Cranberry and Goat Cheese Stuffed Acorn Squash Recipe

Garnishes

I usually finish mine with a sprinkle of fresh flat-leaf parsley or cilantro—both bring a lovely brightness that balances the richness. Toasted pumpkin seeds also add a lovely crisp bite and a nutty flavor that I just can’t get enough of. Sometimes, I even drizzle a tiny bit of balsamic glaze for a hint of tangy sweetness that pairs perfectly.

Side Dishes

This recipe stands beautifully on its own as a main dish, but when I serve it for company, I like simple sides like a crisp green salad dressed with lemon vinaigrette or some crusty artisanal bread to soak up any extra filling. Roasted Brussels sprouts or a light soup also complement it well, especially on chilly evenings.

Creative Ways to Present

For holiday meals, I’ve turned these into “boats” by slicing the squash lengthwise and stuffing them, which creates a fun presentation perfect for sharing. Serving the squash whole and topped with fresh herbs makes the dish look elegant yet approachable. You could also sprinkle pomegranate seeds for extra festive color and a juicy punch that contrasts the creamy goat cheese.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed squash can be stored covered in the fridge for up to 3 days. I like to keep the stuffing and squash together in a baking dish with foil to maintain moisture. When reheating, cover it again so it doesn’t dry out and stays creamy inside.

Freezing

If you want to freeze extras, I recommend freezing the filling separately from the roasted squash for best results. Freeze the filling in an airtight container for up to 2 months, and the roasted squash halves wrapped tightly in foil. Defrost in the fridge overnight before reheating and assembling to keep the squash texture intact.

Reheating

To reheat, I usually pop the stuffed squash in a 350°F oven covered with foil for about 15 minutes or until warmed through. Alternatively, a microwave works fine if you’re short on time, but the oven helps maintain that perfect roasted texture and flavor.

FAQs

Final Thoughts

This Cranberry and Goat Cheese Stuffed Acorn Squash Recipe is truly one of my favorite ways to celebrate the flavors of fall and winter. It’s warm, comforting, and has that perfect mix of sweetness and tang that feels so indulgent without being heavy. I love sharing it with friends and family because it always sparks compliments and happy faces. So next time you grab an acorn squash at the market, give this recipe a whirl—you’ll be glad you did!

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