Sage and Cranberry Stuffed Acorn Squash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted acorn squash halves filled with a savory blend of wild rice, cranberries, and fresh sage for a colorful vegetarian centerpiece. This american-inspired thanksgiving (vegetarian) ready in about 80 minutes pairs medium (about 2 lbs each) acorn squash, olive oil, (uncooked) wild rice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Cut 2 medium acorn squashes in half lengthwise and scoop out seeds. Brush each half with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut side down on a baking sheet and roast for 30 minutes until tender.
  2. Step 2: While the squash roasts, rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine rice and 2 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Stir in 8 chopped fresh sage leaves, 1/2 cup dried cranberries, and 1/2 cup toasted chopped walnuts. Mix in cooked wild rice, then season with 1/2 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Remove acorn squash from oven, turn cut side up, and fill each half evenly with the rice stuffing.
  6. Step 6: Return stuffed squash to oven and bake for another 15 minutes until heated through and tops are slightly golden.
  7. Step 7: Serve warm as a colorful vegetarian main or side.

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Frequently asked questions

How long does Sage and Cranberry Stuffed Acorn Squash take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sage and Cranberry Stuffed Acorn Squash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sage and Cranberry Stuffed Acorn Squash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sage and Cranberry Stuffed Acorn Squash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sage and Cranberry Stuffed Acorn Squash vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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