The Ultimate Baked Acorn Squash

“Baked Acorn Squash stuffed with cranberries, pistachios, wild rice and chopped dates. Made sweet with the help of a little maple syrup and butter. The Ultimate Stuffed squash Recipe is the perfect side for Thanksgiving or weeknight dinner. Vegetarian and Gluten-Free!”

- The Delicious Spoon

Acorn Squash

key ingredient:


– acorn squash – wild rice pre-cooked as per packaging directions – cranberries fresh or frozen – pistachios roughly chopped – pitted dates roughly chopped – maple syrup – butter melted


The Ultimate Baked Acorn Squash


4 Servings


Side Dish, Dinner

prep time

30 Minutes


American, Holiday, Thanksgiving

1. Preheat oven to 375F.


2. Cut the acorn squash in half and scoop out the inside pulp and seeds.


3. Lightly baste the edges and inside cavity of the cleaned acorn squash with the melted butter. Reserve the remaining butter for later.


4. In a medium bowl combine 2 cups of pre-cooked wild rice, 1/2 cup chopped pistachios, 1/3 cup chopped dates, 3/4 cup cranberries and 1/3 cup maple syrup. Mix well to combine.


5. Spoon the cranberry and wild rice stuffing mix into the cavity of the acorn squash evenly between the 4 squash halves. Spoon the remaining butter evenly over the stuffing of each of the 4 squash halves.


6. Baked for 1 hour and 15-30 minutes or until a fork can easily pierce the flesh of the squash fully. Remove from the oven and serve immediately.


7. Store leftovers that have been cooled in the refrigerator covered for up to 3 days. Reheat in the oven or microwave before eating. Or if you like this can be eaten cold as well.


Visit The Delicious Spoon for more notes and tips for making the BEST The Ultimate Baked Acorn Squash!



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