Acorn Squash with Cranberry Stuffing
Elevate your fall dinners with this irresistible Acorn Squash with Cranberry Stuffing, a hearty dish bursting with warm, seasonal flavors. Tender, caramelized acorn squash serves as the perfect edible bowl for a savory-sweet stuffing made with sautéed onions, celery, garlic, dried cranberries, and crunchy pecans—balanced with herbaceous parsley and moist breadcrumbs. Roasted until golden and perfectly tender, this dish is tied together with a touch of vegetable stock for the ultimate autumnal comfort food. Whether served as a festive side dish or a vegetarian main course, this recipe combines rustic elegance with rich, earthy flavors. Perfect for your Thanksgiving menu or a cozy weeknight indulgence, it’s a surefire way to capture the essence of fall.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons butter
- 1 medium, diced onion
- 2 diced celery stalks
- 2 cloves, minced garlic
- 0.5 cups dried cranberries
- 0.5 cups, chopped pecans
- 1 cups breadcrumbs
- 2 tablespoons, chopped fresh parsley
- 0.25 cups vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with olive oil and season with half the salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 30-35 minutes until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the stuffing. Melt the butter in a skillet over medium heat.
Add the diced onion and celery and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Add the dried cranberries, chopped pecans, breadcrumbs, parsley, and remaining salt and pepper. Stir to combine.
Pour the vegetable stock into the skillet and mix until the stuffing is evenly moistened. Remove from heat.
When the squash is finished roasting, remove it from the oven and turn the halves over so the cut side is facing up.
Evenly divide the cranberry stuffing among the squash halves, pressing it gently into the cavity.
Return the stuffed squash to the oven and bake for an additional 15 minutes until the stuffing is golden and heated through.
Remove from oven, garnish with extra parsley if desired, and serve warm.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 431.5 g | 157% | |
| Dietary Fiber | 100.2 g | 358% | |
| Total Sugars | 73.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1113 mg | 86% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 9469 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
