This stuffed acorn squash is sponsored by ALDI. Hearty, beautiful and satisfying, it makes a stunning Thanksgiving side or a show-stopping main for a meatless holiday menu. The filling combines rice, vegetables, dried fruit, pepitas and tangy goat cheese.
Thanksgiving recipes are here — welcome to How Sweet Eats Thanksgiving Week! This is my favorite time of year and I’m excited to share a full lineup of recipes designed to be simple, flavorful, and made with ingredients you can find at ALDI.
I’ve partnered with ALDI to create this stuffed acorn squash and the rest of this week’s recipes can be shopped for in one convenient store. ALDI offers everything from turkey to snacks and dessert — all at consistently affordable prices and with a great selection of seasonal items.
Here’s a preview of what’s coming this week: French Onion Mashed Potatoes, Maple Mustard Roasted Brussels Sprouts, Chipotle Creamed Corn, and Smoked Cheddar Biscuits. I’ll also be sharing a Citrus Butter and Sage Turkey and my pumpkin dream cake, so you can build a cohesive, delicious Thanksgiving menu.
My family loves a traditional Thanksgiving, and this menu keeps that comforting feel while adding a few modern twists — caramelized onion mashed potatoes and chipotle creamed corn are highlights you’ll want to try. But first: this stuffed acorn squash.
Why this stuffed acorn squash works
The presentation is a showstopper. The squash can stand upright for a dramatic look or be halved and served as boats. It’s hearty enough to be a main course for a vegetarian meal, yet elegant as a side dish. Roasting the squash first gives it tenderness and caramelized flavor, while the filling layers texture and brightness.
Key ingredients
- Acorn squash — mild, buttery and slightly nutty. I like to serve them standing, but halved boats work equally well. Season the flesh generously with salt and pepper.
- Grains — rice or quinoa both work. I often use a long grain and wild rice blend cooked in vegetable broth for extra flavor.
- Mushrooms, onion and garlic — they build savory depth and a meaty texture for the filling.
- Greens — chopped kale adds color and texture; pre-chopped kale makes prep easier.
- Dried fruit — cherries or cranberries add a pleasant sweet-tart contrast. Dates would also work.
- Goat cheese — crumbled into the warm filling for creaminess and tang.
- Nuts or seeds — pepitas, walnuts or pistachios add crunch and richness.
Most of the recipe is quick once the rice is cooked. You can roast the squash and prepare the filling a day ahead, then assemble and warm everything together before serving — a great time-saver for holiday cooking.
This stuffed acorn squash makes a festive, colorful addition to the table and is as delicious as it is pretty.
Stuffed Acorn Squash
Cranberry and Goat Cheese Stuffed Acorn Squash
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Ingredients
- 6 acorn squash
- olive oil for drizzling
- kosher salt and pepper
- 2 cups cooked long grain and wild rice
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 2 cups chopped kale
- ⅓ cup dried cherries or cranberries
- ⅓ cup pumpkin seeds or walnuts
- 4 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh herbs (cilantro or parsley)
Instructions
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Note: If you prefer boats, slice each squash in half lengthwise, remove seeds, roast, fill and bake. That version serves up to 12.
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Preheat the oven to 400°F (200°C).
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Prepare the squash: trim the bottom so it can stand, slice off the stem, scoop out the seeds, and brush insides and outsides with olive oil. Season generously with salt and pepper, place upside down on a baking sheet, and roast 25–30 minutes until fork tender. You can roast ahead and refrigerate covered.
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While the squash roasts, cook rice so you have 2 cups of cooked grains.
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Make the filling: heat a drizzle of olive oil in a large skillet, add diced onion and garlic with a pinch of salt and cook about 5 minutes until translucent. Add chopped mushrooms and cook 4–5 minutes until soft. Stir in the kale and cook until wilted, about 5 minutes.
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Add the cooked rice to the skillet with salt and pepper, then fold in the dried fruit and seeds or nuts. You can refrigerate the filling to stuff later; if using immediately, stir in the crumbled goat cheese now. If stuffing later, add the goat cheese just before filling the squash.
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Fill each roasted squash with the rice mixture, arrange on a baking sheet, and return to the oven 15–20 minutes to warm through and meld flavors.
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Remove from the oven, sprinkle with chopped herbs and extra pepitas or chopped walnuts, and serve immediately.
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(*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey for a traditional dinner. Tax and online fees not included.)