Cranberry Walnut Stuffed Acorn Squash

Cranberry Walnut Stuffed Acorn Squash is proof that a few simple ingredients can transform an ordinary vegetable into an unforgettable centerpiece. The first time I served this at a holiday meal the beautiful mix of sweet cranberries and crunchy walnuts inside golden squash drew praises from everyone at the table. This cozy recipe not only celebrates the flavors of fall but also fills your kitchen with a wonderful aroma.

One snowy November I whipped this together for a vegan friend who came for dinner and now my whole family requests it whenever acorn squash shows up at the market.

Ingredients

• Acorn squash: Adds a natural edible bowl for stuffing Choose squash with deep green skin and feel heavy for size
• Dried cranberries: Bring tart sweet pops of flavor Use unsweetened or low sugar for best taste
• Chopped walnuts: Add crunch and earthy richness Toast them lightly for deeper flavor and fresher aroma
• Cooked brown rice: Helps make the filling hearty and substantial Choose short grain for a stickier texture
• Shallots or onion: Provide subtle sweetness and build depth of flavor Look for firm bright bulbs
• Olive oil: Helps roast the squash and sauté the vegetables Pick a robust or mild oil based on your taste
• Maple syrup: Provides a natural gentle sweetness Go for pure maple syrup not pancake syrup
• Fresh thyme or sage: Infuses the filling with autumnal herbal notes Choose bright green sprigs without wilting
• Sea salt: Balances the sweetness and enhances all the flavors Opt for flakes or fine grain for even seasoning
• Fresh ground black pepper: Adds complexity with just a touch of heat Grind fresh for livelier taste

Instructions

Prepare the Squash:

Slice each acorn squash in half from stem to tip and carefully scoop out seeds and stringy fibers with a spoon to form a cavity. Brush the cut sides and cavities with olive oil then sprinkle with salt and pepper. Arrange cut side down on a lined baking sheet and roast at 400 degrees F for 35 to 45 minutes until the flesh is fork tender and the edges are golden brown.

Make the Filling:

While the squash roasts heat olive oil in a large skillet over medium heat. Sauté chopped shallots or onion until soft and translucent about 5 minutes stirring occasionally so they soften but do not brown. Stir in chopped walnuts and allow them to toast until fragrant for about 2 minutes. Add cooked rice dried cranberries chopped herbs maple syrup salt and pepper. Mix well and cook for another 2 to 3 minutes so the flavors mingle and the mixture is warmed through.

Fill and Bake:

Turn the roasted squash halves cut side up on the baking sheet. Spoon the cranberry walnut rice filling generously into each cavity pressing gently to heap the mixture high. Drizzle with a little extra olive oil or maple syrup if you want more sheen. Sprinkle with some extra walnuts for a crunchy finish. Bake stuffed squash for an additional 12 to 15 minutes until the tops are golden and the filling is hot.

Serve:

Let the squash cool for about 5 minutes before serving as this allows flavors to settle and makes them easier to handle. Garnish with extra fresh herbs and a sprinkle of flaky salt for sparkle.

Save

I always double the cranberries because my youngest loves little bursts of sweetness in every bite. The combination of chewy fruit and toasty walnuts will have you sneaking forkfuls before anyone else even sits down at the table.

Storage Tips

Wrap leftovers tightly and refrigerate for up to three days. To reheat place on a baking dish covered with foil and warm in a 350 degree oven until heated through so the squash stays moist. Individual squash halves also reheat well in the microwave for a speedy lunch.

Ingredient Substitutions

Try pecans or pumpkin seeds if walnuts are not on hand or if you need a nut free version. Swap brown rice for cooked quinoa or farro for extra protein and texture variation. If fresh herbs are unavailable dried thyme or sage works just fine but use a little less as dried herbs are more potent.

Serving Suggestions

Serve this stuffed squash as a vegetarian main course or a holiday side dish alongside roasted meats and hearty grains. Add a green salad with a zesty vinaigrette to keep the meal balanced and refreshing. These look beautiful when plated on a rustic wooden board or a festive platter making any meal feel special.

Cultural and Historical Context

Stuffed squash dishes have deep roots in Indigenous American and early colonial cooking where winter gourds were often filled with grains nuts berries and fragrant herbs. Today this recipe continues that tradition with ingredients symbolic of the season and abundant in cooler months.

Seasonal Adaptations

Replace cranberries with chopped dried apricots or tart cherries for a spring variation Add a handful of sautéed spinach or kale to the filling for a vitamin boost Top with crumbled feta or goat cheese before baking for a richer more savory layer

Success Stories

Friends have raved about how satisfying and hearty this is even for guests who typically want meat on their plate. Kids enjoy discovering the bright cranberry bites hidden in the warm comforting squash. Leftovers make a wonderful after school snack that disappears fast in my house.

Freezer Meal Conversion

You can assemble the stuffed squash halves ahead and freeze them individually on a tray until solid then wrap tightly for up to two months. Bake from frozen in a covered dish at 350 degrees until hot throughout uncover for the last ten minutes for crispy tops.

Save

This acorn squash recipe brings fall flavor right to your table and makes any holiday meal extra memorable. Be sure to try it with different nut and fruit combinations for your own signature twist.

Kitchen Guide

→ How do you prepare acorn squash for stuffing?

Slice the squash in half, scoop out seeds, and place cut-side up for stuffing. Brush edges lightly with oil before baking.

→ Should cranberries be fresh or dried?

Both work well; fresh cranberries add tartness while dried provide sweetness and chewy texture.

→ Can walnuts be substituted?

Pecans or almonds are good alternatives, offering a similar crunch and pairing well with squash.

→ How long does acorn squash take to bake?

Usually 40-50 minutes at 375°F until tender and golden on the edges.

→ Is this dish suitable for vegetarians?

Yes, all ingredients are plant-based, making it an excellent vegetarian choice for gatherings.

→ What flavors pair well with cranberry walnut stuffing?

Sage, thyme, and a hint of cinnamon enhance the sweet-tart balance and complement roasted squash.