Indulge in the ultimate fall delight with our Stuffed Acorn Squash recipe. Roasted acorn squash serves as a wholesome vessel, generously filled with a delightful blend of roasted Brussels sprouts, creamy feta cheese, and tangy cranberries.
Today I’m showing you how to make these absolutely delicious stuffed acorn squash, stuffed with Brussels sprouts, cranberries, feta cheese, and brown rice.
As a vegetarian, I have spent more holidays than I can remember struggling to find something filling, delicious, and festive for a main dish.
There are only so many times someone can eat nut roast before you just need something different.
It’s the perfect base for this dish, with a subtle sweetness and a nuttiness that will complement the Brussels sprouts perfectly.
The filling is hearty because of the brown rice, which gives a smooth base, allowing the feta cheese and cranberries to sign through, creating that round flavor and texture that will make this the perfect centerpiece for your holiday dinner.
It’s an easy dish to put together, just 1 pot is needed for the stuffing and a bit of roasting time for the squash.
It’s definitely a dish any vegetarians you are catering for this holiday season will appreciate, so give it a try!
Stuffed Acorn Squash
- 4 acorn squash
- 10 brussels sprouts
- 3 1/2 oz brown rice
- 10 chestnut mushrooms
- 7 oz vegetable stock.
- dried cranberries finely chopped, small handful
- 1 oz feta cheese crumbled
- almonds flakes, toppings
- parmesan cheese toppings
- Preheat the oven to 356⁰ F (180⁰ C). Cut off the tops of the acorn squash and scoop out the seeds. Place the tops back on top of the squash, drizzle with a little olive oil and bake for 10-15 minutes. Set these aside.
- Cook the brown rice according to the instructions on the packet. Normally brown rice takes between 35-45 minutes to cook thoroughly. Cut the bottoms off the brussels sprouts and cut the sprouts in half. Saute in a frying pan over a medium heat until they just begin to soften and turn golden brown in places. Dice the mushrooms, add them to the pan and cook for a further 3-4 minutes.
- Add the vegetable stock to the frying pan and allow to simmer for 2-3 minutes. Add the cooked and drained rice, the cranberries and the chopped parsley. Stir and let simmer until most of the liquid has been absorbed. Crumble in the feta cheese and stir to combine. At this stage there should be no liquid left in the bottom of the pan.
- Spoon the mixture into the acorn squash, sprinkle with almonds and parmesan and bake for 15-20 minutes. Cook the lids of the squash on a flat baking tray on another shelf in the oven – you can put these back on top after cooking.
- Serve immediately!