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Quick Stuffed Acorn Squash: Best 30-Minute Dinner

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A quick and easy stuffed acorn squash with wild rice and cranberries, ready in 30 minutes. Perfect for a cozy weeknight dinner that tastes like you spent hours on it.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup cooked wild rice
  • ½ cup dried cranberries
  • ¼ cup chopped pecans or walnuts
  • ¼ cup finely diced yellow onion
  • 1 clove garlic, minced
  • 1 tablespoon butter or olive oil
  • 1 tablespoon fresh sage, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons vegetable broth or water
  • Fresh parsley or extra sage leaves for garnish (optional)
  • Drizzle of maple syrup or balsamic glaze (optional)

Instructions

  1. Wash acorn squash, cut in half from stem to root, and scoop out seeds and stringy pulp.
  2. Place squash halves cut-side down in a microwave-safe dish with ¼ inch of water. Microwave on high for 5-7 minutes until just tender.
  3. While squash cooks, heat a small skillet over medium heat. Add butter or olive oil, then diced onion. Cook 3-4 minutes until soft.
  4. Add minced garlic and chopped sage to the skillet, cook 30 seconds until fragrant.
  5. Remove skillet from heat. Stir in cooked wild rice, dried cranberries, toasted pecans, salt, pepper, and vegetable broth. Mix well and adjust seasoning.
  6. Preheat oven to 400°F (200°C). Drain water from squash halves and place cut-side up on a parchment-lined baking sheet.
  7. Brush cut edges and cavity of squash with olive oil, sprinkle with salt and pepper.
  8. Spoon rice mixture into each squash half, mounding slightly.
  9. Bake for 10-15 minutes until squash is tender and filling is heated through. Optionally broil for 1-2 minutes for extra color.
  10. Let rest 2-3 minutes. Garnish with fresh parsley or sage, and drizzle with maple syrup or balsamic glaze if desired.

Notes

For a vegan version, use olive oil instead of butter. To add protein, stir in cooked sausage, chicken, or lentils. Toast nuts for extra flavor. Season the squash itself with salt and pepper. Don’t skip the microwave par-cook for the 30-minute timeline.

Nutrition

Keywords: stuffed acorn squash, quick dinner, wild rice, cranberries, 30-minute meal, fall recipe, vegetarian, gluten-free

Find it online: https://daintydine.com/quick-stuffed-acorn-squash-best-30-minute-dinner/