If you’re looking for a colorful, hearty, and downright irresistible vegetarian meal, you simply have to try stuffed acorn squash with spinach, mushroom, cranberries & feta! This dish checks every box — sweet roasted squash, a luscious savory filling, and pops of cranberry and creamy feta. Not only is it balanced in flavor and texture, but it’s also an eye-catching centerpiece for special occasions or an elevated weeknight dinner. Trust me, once you taste cranberries & feta together in this way, you’ll want to add this dish to your regular rotation!
Ingredients You’ll Need
You’ll be surprised how a handful of simple, fresh ingredients turn into such a spectacular stuffed acorn squash. Every component here serves a key purpose — from the sweet depth of roasted squash to that creamy tangy finish from the cranberries & feta. Let’s break it down:
- Acorn squash: These make the perfect edible bowl, with a sweet, mellow flavor that caramelizes beautifully in the oven.
- Olive oil: Essential for roasting the squash and sautéing the filling, adding richness to every bite.
- Salt and black pepper: Don’t skimp; good seasoning is the backbone of flavorful squash and filling.
- Mushrooms: Finely chopped mushrooms add a savory, earthy depth that soaks up all those wonderful spices.
- Garlic: Fresh minced garlic adds that necessary aromatic punch.
- Onion: Choose a small, sweet onion for a gentle base flavor in the filling.
- Fresh spinach: A generous amount wilts down and adds a fresh pop of green throughout.
- Dried cranberries: The star! Their tart sweetness creates a magical contrast with the salty feta.
- Cooked quinoa or couscous: Adds heartiness and soaks up all the juices, making the filling more satisfying.
- Dried thyme: Lends herbaceous warmth that pairs beautifully with squash and mushrooms.
- Smoked paprika: Just a half teaspoon brings a subtle smokiness and gorgeous color.
- Feta cheese: Crumbly, creamy, and tangy, feta transforms the filling into something special.
- Honey or maple syrup: A finishing drizzle brings out the roasted squash’s sweetness and plays off the cranberries & feta.
- Chopped walnuts or pecans (optional): For added crunch and a nutty twist, scatter these over the top before serving.
- Fresh parsley or thyme: Garnish with these herbs for a fresh, bright finish and extra color.
How to Make Cranberries & Feta
Step 1: Roast the Acorn Squash
Start by preheating your oven to 200°C (400°F). Brush your halved acorn squash with olive oil and season generously with salt and pepper. Place each half cut-side down on a parchment-lined baking sheet. Roasting them this way concentrates their sweetness and ensures tender, golden squash ready to be stuffed. Let them bake for 30–35 minutes — they’re done when you can easily pierce them with a fork.
Step 2: Sauté the Filling
While the squash is roasting, get working on your savory filling. Heat a swirl of olive oil in a large skillet and add diced onion with chopped mushrooms. Sauté for about 5–6 minutes; the mushrooms should release their moisture and the onions will become tender and fragrant. Add your minced garlic, dried thyme, and smoked paprika. Give it all a quick toss to bloom the spices — just 30 seconds does the trick!
Step 3: Add Spinach & Cranberries
Now, pile in the fresh spinach. It looks like a lot, but it wilts rapidly — a minute or two of stirring is all you need. Toss in the dried cranberries and your cooked quinoa or couscous. These final additions not only make the mixture hearty, but bring the unbeatable flavor combination of cranberries & feta alive. Don’t forget to season the filling again with a little salt and pepper — taste as you go!
Step 4: Stuff the Squash
Your squash halves should be ready and cool enough to handle by now. Turn them over so the cut side is up, and spoon that warm, fragrant filling right to the brim. Now sprinkle a generous handful of crumbled feta cheese across each half — that creamy, tangy finish is irresistible and plays so well with the tart pop of the cranberries.
Step 5: Bake Again
Return the stuffed squash to the oven for another 10–15 minutes. This last bake softens the feta so it melds into the filling, and ensures every bite is piping hot and delicious. You’ll notice the edges of the squash start to caramelize even further, which adds so much flavor.
Step 6: Finish & Serve
Once out of the oven, give each stuffed squash a light drizzle of honey or maple syrup. If you have walnuts or pecans, scatter them on top for extra crunch. Finally, add a shower of chopped fresh herbs — the pop of green is both beautiful and bright-tasting. This is cranberries & feta at their festive, crowd-pleasing best!
How to Serve Cranberries & Feta
Garnishes
To make your stuffed acorn squash extra inviting, finish with a flourish: a drizzle of honey or maple syrup, crunchy walnuts or pecans for texture, and a generous handful of fresh parsley or thyme. These final touches make the cranberries & feta shine even more against the caramelized squash — and add vibrant color that makes the dish feel restaurant-worthy.
Side Dishes
This dish is a standout on its own, but pairing it with sides can turn it into a truly memorable meal. Serve alongside a crisp green salad with a lemony vinaigrette, or simple roasted vegetables to echo the earthy flavors. For a holiday spread, it complements roasted turkey or chicken beautifully — and the bright notes of cranberries & feta always draw compliments!
Creative Ways to Present
Get playful with your presentation: arrange the stuffed squashes on a large platter over a bed of baby greens, sprinkle edible flowers over the top, or slice each half into wedges as finger food for a party buffet. The colorful mix of cranberries & feta peeking out of each roasted squash bowl is guaranteed to catch everyone’s eye!
Make Ahead and Storage
Storing Leftovers
Leftover stuffed acorn squash with cranberries & feta keeps beautifully. Place cooled halves in an airtight container and refrigerate for up to three days. The filling often tastes even better after the flavors have a chance to meld!
Freezing
While the texture of roasted squash can become a bit softer after freezing, you can certainly freeze the stuffed halves for a convenient future meal. Simply wrap tightly in foil or place in freezer-safe containers, then store for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the stuffed squash in a 180°C (350°F) oven for about 15–20 minutes, until fully heated through. If you’re in a hurry, use the microwave, covering loosely to prevent drying out. Add a fresh sprinkle of feta and a drizzle of honey or maple before serving to revive that irresistible cranberries & feta magic.
FAQs
Can I make cranberries & feta stuffed acorn squash vegan?
Absolutely! Swap out the feta cheese for your favorite plant-based feta alternative, and use maple syrup instead of honey. You’ll still get all the sweet, savory, and tangy notes that make cranberries & feta such a hit.
What can I substitute for acorn squash?
If you can’t find acorn squash, delicata, butternut, or even small pumpkins work beautifully. Just adjust roasting time as needed — the key is getting the squash tender enough to cut with a fork.
Can I prepare any components in advance?
Yes, you can roast the squash and make the filling a day ahead, storing both separately in the fridge. When it’s time to serve, simply stuff the squash, add cranberries & feta, and do the final bake for a fresh, hot result.
How do I boost protein in this dish?
Consider using extra quinoa (which is high in protein), or add lentils or chickpeas to the filling. These pair beautifully with cranberries & feta, giving you a more satiating vegetarian main course.
Can I use fresh cranberries instead of dried?
While dried cranberries add a pleasant sweetness, you can use fresh cranberries for a tarter bite. If using fresh, try simmering them briefly with a splash of orange juice and sugar before adding to the filling to mellow their sharpness and balance the cranberries & feta flavors.
Final Thoughts
Stuffed acorn squash with cranberries & feta is one of those magical recipes that feels special but is easy enough for any day. Each bite delivers a delicious balance of flavors and textures that win hearts at any table. Give it a try — I promise cranberries & feta will turn an ordinary evening into something unforgettable!
Print
Cranberries & Feta Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Stuffed Acorn Squash recipe combines the earthy sweetness of squash with a savory filling of mushrooms, spinach, cranberries, and feta cheese. A delightful mix of flavors and textures that’s perfect for a cozy dinner.
Ingredients
For the Squash:
- 2 medium acorn squash, halved and seeds removed
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
For the Filling:
- 2 cups mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 small onion, diced
- 3 cups fresh spinach
- 1/3 cup dried cranberries
- 1/2 cup cooked quinoa or couscous
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 100 g (3 1/2 oz) feta cheese, crumbled
To Finish:
- 2 tbsp honey or maple syrup
- 2 tbsp chopped walnuts or pecans (optional)
- Fresh parsley or thyme, for garnish
Instructions
- Roast the Squash: Preheat oven to 200°C (400°F). Brush squash halves with 1½ tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
- Prepare the Filling: Heat remaining olive oil in a skillet over medium heat. Sauté onion and mushrooms for 5–6 minutes until softened and lightly browned. Add garlic, thyme, and smoked paprika; cook 30 seconds.
- Add Spinach & Cranberries: Stir in spinach until wilted. Add cranberries and cooked quinoa or couscous. Season with salt and pepper.
- Stuff the Squash: Turn squash cut-side up. Spoon filling evenly into each half. Sprinkle with crumbled feta.
- Bake Again: Return to oven and bake 10–15 minutes until feta softens and filling is heated through.
- Finish & Serve: Drizzle lightly with honey or maple syrup, sprinkle with nuts if using, garnish with herbs, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
