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Two halves of caramelized Apple Cranberry Stuffed Acorn Squash filled with wild rice, cranberries, pine nuts, and herbs in a roasting dish.

Apple Cranberry Stuffed Acorn Squash

Tender roasted acorn squash halves caramelized with olive oil and maple syrup, filled with a wild rice salad featuring crisp apples, tart dried cranberries, toasted pine nuts, and fresh sage. A healthy, Mediterranean-inspired holiday centerpiece.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • * 2 medium acorn squashes halved and seeds removed
  • * 2 tbsp extra virgin olive oil divided
  • * 1 tbsp pure maple syrup
  • * 1 cup cooked wild rice blend
  • * 1 medium crisp apple Honeycrisp or Fuji, finely diced
  • * 1/2 cup dried cranberries
  • * 1/4 cup pine nuts toasted
  • * 1/2 small red onion finely diced
  • * 2 cloves garlic minced
  • * 1 tbsp fresh sage leaves finely chopped (plus extra whole leaves for garnish)
  • * 1 tsp fresh thyme leaves
  • * 1/4 cup grated Parmesan cheese optional
  • * Fine sea salt and freshly ground black pepper to taste

Method
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Brush cut sides of acorn squash halves with 1 tbsp olive oil and drizzle with maple syrup. Season with salt and pepper.
  3. Place squash cut-side down on baking sheet and roast for 30 to 35 minutes until fork-tender and caramelized.
  4. While squash roasts, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add red onion and sauté 4 to 5 minutes until soft.
  5. Add minced garlic, chopped sage, and thyme; cook 1 minute until fragrant.
  6. Stir in diced apples and dried cranberries; cook 3 minutes until apples soften slightly.
  7. Remove skillet from heat. Fold in cooked wild rice blend and toasted pine nuts. Season with salt and black pepper to taste.
  8. Turn roasted squash halves cut-side up. Spoon wild rice mixture evenly into cavities, mounding generously over the top.
  9. Return stuffed squash to oven for 5 to 10 minutes to warm through.
  10. Top with grated Parmesan cheese and fresh sage leaves before serving warm.

Notes

* Vegan Option: Omit Parmesan or substitute with nutritional yeast or dairy-free cheese alternative.
* Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheating: Reheat in a 350°F oven for 10 minutes to maintain roasted texture.