Introduction

This Vegetarian Stuffed Acorn Squash is a delicious and hearty dish perfect for cozy dinners. Filled with wild rice, chickpeas, kale, and a touch of sweetness from cranberries, it offers a wonderful balance of flavors and textures. It’s simple to prepare and makes a beautiful centerpiece for any meal.

The dish shows a close-up of three roasted acorn squash halves served on a white ceramic plate with a subtle speckled texture, placed on a white marbled surface. Each squash is cut in half, dark green and ridged on the outside, with a golden-yellow, creamy interior that has been baked until the edges are caramelized and slightly browned. Inside each hollowed-out squash half, there is a round, golden layer of thinly sliced yellow and green vegetables arranged in a spiral, topped with finely chopped fresh green herbs, which adds a fresh contrast to the warm colors. The focus is on the front squash half, showing its rich texture and herb garnish in detail. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium acorn squash (approx. 1 lb / 450g each)

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp cracked black pepper

1.5 cups cooked wild rice

1 can (15 oz) chickpeas, rinsed and patted dry

1 medium yellow onion, finely diced

2 cloves garlic, minced

2 cups lacinato kale, stemmed and chopped

0.5 cup dried cranberries

1 tsp dried sage

0.25 cup vegetable broth

0.33 cup toasted pecans, chopped

0.25 cup crumbled feta cheese

1 tbsp balsamic glaze

Instructions

Step 1: Preheat your oven to 400°F (200°C). Slice the acorn squash in half from stem to point. Use a metal spoon to scrape out the seeds and stringy bits.

Step 2: Brush the cut sides with olive oil and sprinkle with sea salt and black pepper. Place them cut side down on a baking sheet and bake for 20 minutes, until the skin is slightly soft when pressed.

Step 3: While the squash roasts, heat a splash of oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent and fragrant. Stir in garlic and dried sage, cooking for another minute.

Step 4: Add chickpeas and cooked wild rice to the skillet. Toss in chopped kale and pour in vegetable broth. Cook for 3-4 minutes until the kale wilts and the liquid evaporates.

Step 5: Stir dried cranberries into the rice mixture. Carefully flip the roasted squash halves over. Divide the filling evenly among the four halves, packing it tightly.

Step 6: Return the stuffed squash to the oven for 10 minutes, until the edges of the rice start to crisp and the aroma is rich and inviting.

Step 7: Remove from the oven and immediately sprinkle with toasted pecans and crumbled feta cheese, allowing the heat to soften the feta slightly.

Step 8: Drizzle balsamic glaze over each stuffed squash before serving. Serve warm and enjoy!

Tips & Variations

For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.

Swap wild rice with quinoa or brown rice for a different grain texture.

Try adding chopped fresh herbs like parsley or thyme to the filling for extra freshness.

Toast pecans carefully to avoid burning, which can add a bitter flavor.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the squash just before serving for the best texture and flavor.

What can I use if I don’t have acorn squash?

Delicata or buttercup squash make good substitutes and will work well for stuffing and roasting similarly.