Description
This Cranberry and Goat Cheese Stuffed Acorn Squash recipe is a delightful blend of roasted acorn squash filled with a savory mixture of wild rice, mushrooms, kale, dried cranberries, nuts, and creamy goat cheese. Perfect as a hearty vegetarian main or elegant side, it combines sweet, savory, and tangy flavors with a satisfying texture.
Ingredients
Scale
Acorn Squash
- 6 acorn squash
- Olive oil, for drizzling
- Kosher salt and pepper, to taste
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
- ⅓ cup Southern Grove Dried Cherries or Cranberries
- ⅓ cup Southern Grove Pumpkin Seeds or Walnuts
- 4 ounces Emporium Selection Goat Cheese, crumbled
- 2 tablespoons chopped fresh herbs such as cilantro or curly parsley
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F to prepare for roasting the acorn squash.
- Prepare and Roast Squash: Slice the bottom tip off each acorn squash so they can stand upright, then remove the top stem. Scrape out the seeds using a knife or serrated spoon. Brush both insides and outsides with olive oil and season generously with kosher salt and pepper. Place the squash upside down on a baking sheet and roast for 25 to 30 minutes until fork tender. The squash can be roasted ahead and stored covered in the refrigerator.
- Cook Rice: Cook 2 cups of long grain and wild rice by your preferred method until tender, as this will be the base of the filling.
- Sauté Vegetables: Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add diced onion, minced garlic, and a pinch of salt, cooking for about 5 minutes or until onions are translucent. Stir in chopped cremini mushrooms and cook another 5 minutes until they soften and release moisture. Add the chopped kale and cook for about 5 minutes until it wilts.
- Combine Filling: Add the cooked rice to the skillet along with salt and pepper to taste. Stir to combine all ingredients thoroughly. Mix in dried cranberries (or cherries) and pumpkin seeds (or walnuts). At this point, you can refrigerate the filling if preparing ahead. Stir in crumbled goat cheese either now if using immediately or just before stuffing if chilling the filling.
- Stuff Squash: Fill each roasted acorn squash cavity with the prepared filling, pressing gently to pack it evenly.
- Warm Stuffed Squash: Arrange the stuffed squash on a baking sheet and return to the oven for another 15 to 20 minutes to meld flavors and heat through completely.
- Garnish and Serve: Remove the squash from the oven, sprinkle chopped fresh herbs and extra pumpkin seeds or walnuts on top, then serve immediately for best flavor and presentation.
Notes
- This recipe can be doubled to serve 12 by slicing each acorn squash in half lengthwise and using the halves as boats for the filling.
- You can prepare the roasted squash and the filling separately ahead of time, storing them covered in the refrigerator, then assemble and warm before serving.
- Substitute nuts with seeds for a nut-free version or use your favorite dried fruit as an alternative to cranberries.
- For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 stuffed acorn squash
- Calories: 320
- Sugar: 8g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
