Cranberry Feta Stuffed Acorn Squash: A Flavor Explosion!

Tired of bland, uninspiring side dishes that fail to impress your dinner guests? I’ve been there too! This Cranberry Feta Stuffed Acorn Squash isn’t just a dish it’s a colorful celebration on a plate that delivers sweet, tangy, and savory notes in every bite.

Hi! I’m Michael, the heart behind FoodyDish, and this stuffed acorn squash recipe has become my signature fall dish. After years of experimenting with seasonal ingredients, I’ve perfected this combination that transforms humble squash into a showstopping centerpiece.

In this guide, I’ll walk you through selecting the perfect acorn squash, the secret to the cranberry-feta filling that keeps everyone asking for seconds, foolproof cooking methods, and creative variations to make this recipe your own. Whether you’re planning a holiday feast or a cozy weeknight dinner, this dish delivers maximum flavor with minimal effort!

Why This Cranberry Feta Stuffed Acorn Squash Recipe Works

• Uses budget-friendly seasonal ingredients available at any grocery store
• Prep takes just 15 minutes with mostly hands-off cooking time
• Perfect as a vegetarian main dish or impressive side for special occasions
• Balances sweet, tangy, and savory flavors in one beautiful package
• Can be prepped ahead for stress-free entertaining

Choosing the Right Acorn Squash for Stuffing

Best Squash Selection Tips

Look for acorn squash with deep green skin and a small orange spot where it rested on the ground—this indicates ripeness. The squash should feel heavy for its size and have no soft spots. Medium-sized squash (about 1-2 pounds each) are ideal for individual servings.

Buying and Storage Tips

Select squash with stems intact, as this helps them stay fresh longer. Acorn squash can be stored at room temperature for up to a month, or in a cool, dark place for up to three months perfect for stocking up during peak season!

Substitutions

If acorn squash isn’t available, you can substitute delicata squash (no peeling required!) or small butternut squash halves. Each brings its unique flavor profile while maintaining the stuffable shape that makes this dish special.

Cranberry Feta Stuffed Acorn Squash Ingredients & Prep

Squash Prep Essentials

Thoroughly wash the squash exterior before cutting. Use a sharp chef’s knife to slice in half from stem to end. Scoop out seeds and stringy flesh with a spoon, creating a perfect cavity for your filling.

Filling Ingredients

• 2 medium acorn squash, halved and seeded
• 1 cup dried cranberries
• 1 cup crumbled feta cheese
• 1/2 cup chopped walnuts or pecans
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Pantry Staples

Keep olive oil, maple syrup, and dried herbs on hand for this recipe. A quality balsamic glaze drizzle before serving elevates the flavors to restaurant quality.

Step-by-Step Cranberry Feta Stuffed Acorn Squash Cooking Instructions

Pre-Cooking Acorn Squash Prep

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of squash with 1 tablespoon olive oil.
3. Season with salt and pepper.
4. Place cut-side down on a parchment-lined baking sheet.

Cooking Method for Perfect Stuffed Squash

1. Roast squash cut-side down for 30 minutes or until flesh is fork-tender.
2. While squash roasts, combine cranberries, feta, nuts, maple syrup, remaining olive oil, thyme, salt, and pepper in a bowl.
3. Remove squash from oven, flip over, and fill cavities with cranberry-feta mixture.
4. Return to oven for another 10-15 minutes until filling is warm and slightly golden.

Doneness Check for Stuffed Acorn Squash

The squash is perfectly cooked when a fork easily pierces the flesh but it still maintains its shape. The edges should be caramelized, and the filling should be warmed through with slightly melted feta.

Resting Your Cranberry Feta Stuffed Acorn Squash

Let the stuffed squash rest for 5 minutes before serving. This allows flavors to meld and makes for easier handling when transferring to plates.

Pro Tips for Perfect Cranberry Feta Stuffed Acorn Squash

Avoiding Common Squash Cooking Mistakes

• Don’t overcrowd the baking sheet squash needs space to release moisture and caramelize.
• Score the flesh in a crosshatch pattern before initial roasting for more even cooking.
• For extra flavor, brush with butter instead of oil before the second bake.

Tool Recommendations for Squash Recipes

A sturdy chef’s knife, solid wooden cutting board, and rimmed baking sheet are essential. Invest in a good melon baller for effortlessly scooping out seeds and creating clean cavities.

Storage & Reheating Stuffed Squash

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warmed through. The flavors actually improve overnight as they meld together!

Looking for more seasonal inspiration? Check out my collection of fall recipes on Pinterest I’ve gathered hundreds of cozy autumn ideas to warm your kitchen!

Flavor Variations for Cranberry Feta Stuffed Acorn Squash

Sweet & Savory Twist

Replace feta with goat cheese and add a tablespoon of honey and minced rosemary for a more aromatic profile.

Vegan Option

Substitute the feta with seasoned quinoa or wild rice mixed with nutritional yeast for a dairy-free version that doesn’t sacrifice flavor.

Global Flavors

Serving Suggestions for Cranberry Feta Stuffed Acorn Squash

• Serve alongside a kale salad with apple cider vinaigrette for a complete meal
• For a holiday spread, pair with roasted brussels sprouts and wild rice pilaf
• A crisp white wine like Sauvignon Blanc complements the sweet-savory balance
• Garnish with pomegranate seeds and fresh thyme sprigs for a festive presentation

FAQs About Cranberry Feta Stuffed Acorn Squash

Can I make this stuffed acorn squash ahead of time?

Yes! Prepare the squash and filling separately up to two days in advance. Refrigerate both, then assemble and bake when ready to serve. Add an extra 5-10 minutes to the final baking time if ingredients are cold.

Is the skin of acorn squash edible?

While technically edible, the skin of acorn squash becomes tender when roasted but remains somewhat tough. Most people prefer to eat just the flesh and filling.

How can I make this recipe more substantial for a main dish?

Add 1 cup of cooked quinoa, farro, or wild rice to the filling for a heartier, more satisfying meal that provides complete protein.

Conclusion

This Cranberry Feta Stuffed Acorn Squash recipe transforms simple ingredients into an impressive dish that celebrates the best of fall flavors. The combination of sweet cranberries, tangy feta, and earthy squash creates a harmony of tastes and textures that never fails to delight.

I’d love to see your versions of this recipe! Join thousands of home cooks who’ve made this a seasonal staple by sharing your photos on social media and tagging @foodydish.

Cranberry Feta Stuffed Acorn Squash: A Flavor Explosion!

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• Author: Michael
• Total Time: 1 hr
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Sweet roasted acorn squash filled with a festive blend of cranberries, feta, and herbs  a colorful and flavorful side or main dish.

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Ingredients

Scale 1x2x3x

2 acorn squash, halved and seeded

2 tbsp olive oil

1 cup cooked quinoa

1/2 cup dried cranberries

1/3 cup crumbled feta cheese

1/4 cup chopped pecans

1 tbsp honey

1 tsp thyme

Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C).

2. Brush squash halves with olive oil and season with salt and pepper.

3. Roast cut side down for 30–35 minutes until tender.

4. Meanwhile, mix quinoa, cranberries, feta, pecans, honey, and thyme in a bowl.

5. Flip squash and fill with quinoa mixture.

6. Bake another 10 minutes.

7. Serve warm and drizzle with extra honey if desired.

Notes

Substitute goat cheese for feta if preferred.

Add chopped kale or spinach for a hearty touch.

Makes a great vegetarian holiday centerpiece.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 half squash
• Calories: 290
• Sugar: 13g
• Sodium: 340mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 10mg

Keywords: acorn squash, cranberry feta, roasted squash, vegetarian holiday dish