The Ultimate Baked Acorn Squash

Baked Acorn Squash stuffed with wild rice, cranberries and pistachios

4.56 from 9 votes

The Ultimate Stuffed squash Recipe made with cranberries, wild rice, dates and pistachios. The perfect side for Thanksgiving or weeknight dinner. Vegetarian and Gluten-Free.

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: 21 Day Fix, American, Canadian, Christmas, gluten free, Holiday, Thanksgiving, Vegetarian

Keyword: Acorn Squash, Baked Acorn Squash, Fall Recipes, Roasted Acorn Squash, Squash Recipes, Stuffed Acorn Squash, Thanksgiving Recipes

Servings: servings

Calories: 645kcal

Author: Alisa Infanti

Equipment

Oven
Large Knife
Medium bowl
Baking Sheet
Basting Brush
Spoon
Measuring Cups

Ingredients

2 acorn squash
2 cups wild rice pre-cooked as per packaging directions
¾ cup cranberries fresh or frozen
½ cup pistachios roughly chopped
⅓ cup pitted dates roughly chopped
⅓ cup maple syrup
3 tbsp butter melted

Instructions

Preheat oven to 375F.
Cut the acorn squash in half and scoop out the inside pulp and seeds.
Lightly baste the edges and inside cavity of the cleaned acorn squash with the melted butter. Reserve the remaining butter for later.
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.
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.
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.
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.

Notes

If you notice that the rice becoming too brown near the end of cooking simply cover the tops of the squash with a layer of tin foil to prevent further browning.

This recipe can easily be made vegan by subbing out the melted butter for 2 tbsp of olive oil.

If you are following the 21 Day Fix Container System this recipe would count as

2 yellow, 1/2 purple, 1/4 blue, 2 tsp and 1 green.

Nutrition