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Cranberry Wild Rice Stuffed Squash

By: 👩‍🦳 Linda · · · 🗨 41 Comments

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This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish.

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish. | Food to gladden the heart at RotiNRice.com

Happy Monday! Hope you all had a great weekend. It was lovely here in the prairie with bright sunny skies and cool crisp weather. Definitely a great weekend to be out and about. The fall colors are at its peak right now and so we took a drive out to the apple orchard (post to follow). There was so much to see, do, and taste. It is the season for apples and winter squashes.

Winter Squashes

Winter squashes come in all shapes and sizes with a hard outer rind and a sweet yellow to orange colored flesh. Their hard protective skins are difficult to pierce but it gives them a long shelf life. They are not only delicious but also an excellent source of vitamin A (in the form of beta carotene) and a good source of vitamin C, potassium, dietary fiber and manganese.

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish. | Food to gladden the heart at RotiNRice.com

Although squashes are available almost year round, they are at their best from October to November when they come into season. Some varieties that are easily available include butternut, acorn, carnival, sweet dumpling, turban, delicata, hubbard, spaghetti, and the beloved pumpkin. Oh yes…we can’t get enough of the pumpkin! Do check out my pumpkin posts Spiced Pumpkin Bread and Pumpkin Cranberry Scones. There will be more recipes to come. Do stay tuned…..

Cranberry Wild Rice Stuffed Squash

Carnival Squash

Carnival squash is the variegated version of the acorn squash. In terms of texture and flavor, it is very similar to that of the acorn squash. It is particularly beautiful stuffed.

Wild Rice Blends

I love wild rice blends. This particular blend comes with long grain brown rice and Minnesota wild rice. There are many other blends available out there and you can use your favorite blend for this recipe.

Similar Tools Used in Making This Cranberry Wild Rice Stuffed Squash

This post contains affiliate links. Please read my disclosure policy here.

Cook Pro 561 4-Piece All-in-1 Lasagna and Roasting Pan
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish. | Food to gladden the heart at RotiNRice.com

Cranberry Wild Rice Stuffed Squash

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish.
Author : Linda Ooi
Course : Side Dish
Cuisine : American, Western
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings : 4
Calories : 437kcal

Ingredients
  

  • 2 carnival squash or acorn squash, about 1½ lbs each
  • Freshly ground salt and pepper
  • ½ tsp ground cinnamon
  • 2 tbsp olive oil and some for squash
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • ½ stick celery (diced)
  • 1 small carrot (peeled and finely diced)
  • 1 cup wild rice blend (rinsed and drained) (180g)
  • 1 cup cranberry juice (I used pomegranate juice) (240ml)
  • 2 cups water (480ml)
  • 1 tablespoon agave nectar (or honey)
  • ¼ cup dried cranberries
  • ¼ cup pecans (chopped)
  • 2 green onions (finely sliced)

Instructions
 

  • Preheat oven to 350˚F (180°C).
  • Halve squash lengthwise and remove seeds with a spoon. Set squash in a baking dish cut side up. Season with freshly ground salt and pepper. Sprinkle with cinnamon and drizzle with olive oil. Roast for about 1 hour 15 minutes until tender.
  • While squashes are roasting, heat olive oil an a medium sized saucepan. Fry onions, garlic, celery, and carrots until soft, about 2 minutes. Stir in wild rice blend. Add cranberry juice and water. Bring to a boil, season with salt and pepper. Reduce heat and allow it to simmer for about 45 minutes until rice is tender and all liquid is absorbed. Turn off heat.
  • Stir in agave nectar, dried cranberries, chopped pecans, and sliced green onions.
  • When squash is done, remove from oven. Dividing evenly, mound cranberry wild rice stuffing into squash cavity.
  • Serve immediately.

Nutrition

Calories: 437kcal
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Serving Suggestion for Cranberry Wild Rice Stuffed Squash

This Cranberry Wild Rice Stuffed Squash makes a delicious vegetarian lunch or it can be served as a side dish with roasted meats and sausages.

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish. | Food to gladden the heart at RotiNRice.com

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish. | Food to gladden the heart at RotiNRice.com

NOTE: This post was updated on December 3rd, 2014 with new pictures.

Enjoy…..and have a wonderful day! 😎

Biren

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Comments

    • Biren says

      I only have a bottle left. T do like them and it is great to cook with as well. Wild rice and cranberries is one of my favorite combinations.

      Reply

  9. Pam says

    Biren, this looks delicious! I’ve never heard of carnival squash and will be looking for it. Love your presentation of the squash dish with the fall leaves. Good job!

    Reply

  14. Reeni says

    These are gorgeous Biren! I really like the flavors in your filling – I made a couscous and cranberry one – but this sounds much more delicious!

    Reply

  16. Cristina @ TeenieCakes says

    Biren: You’re so fortunate to experience Fall/Autumn with the cooler weather and true change of season with the beautiful colors. {sigh} A beautiful dish presented in the squash…so festive! This would be great with pork chops 🙂

    Reply

  18. denise @ quickies on the dinner table says

    How lucky you are to have so many varieties of squash to choose from and to have such beautiful autumnal weather and colours around you. I’ve only seen maybe 5 or 6 varieties, including the pumpkin!

    Lovely photos as always and such a delicious way to prepare squash – I love roasted squash. Roasting really intensifies their wonderful flavour. Your presentation is beautiful as well…

    Reply

    • Biren says

      This is a beautiful time of the year and perhaps my favorite season 🙂 Squashes are delicious and so good for us. I love it!

      Reply

  23. lequan says

    Biren, i love that picture of the carnival squash against the different beautiful fall leaf colours.not to mention, the squash has quite an interesting colour itself.

    this is a very inviting dish. i would love this as i’ve never tried cranberry wild rice before, and i LOVE squash. great creative and smart use of ingredients. this would make such a perfect meal by itself or a lovely side – love the versatility.

    Reply

  34. Simone says

    i love the sound of this filling! I saw the conversation on facebook concerning he photo and just had to take a closer look. Looks delicious for sure!

    Reply

  35. Missy says

    Love the addition of fruit for an extra punch of flavor! I just posted me own spin on stuffed acorn squash on behindtheplates with wild Rice, chicken sausage and spinach! It’s absolutely delicious but I’ll have to try yours too!

    Reply