Stuffed acorn squash makes your Thanksgiving (or any) meal complete! This easy, vegan side dish can be prepped in advance, tastes amazing, and looks beautiful on the table 365 days a year.

I’m just poking my head in with one more Thanksgiving recipe for you. This one is a side dish, since it seems like the sides are always the ones that get neglected or forgotten about while everyone obsesses over the perfect Turkey recipe.

Stuffed acorn squash isn’t just a mere side dish, though. It’s THE side dish. It’s the one that nearly everyone can eat – it’s entirely gluten free and vegan – and the one that can be almost entirely made ahead, so it doesn’t take up more than its fair share of oven time.

It’s also one that takes little to no planning, since you very likely have all of the ingredients in your pantry already (just try to convince me that you don’t buy squash in bulk this time of year just because you can.)

Your meal isn’t complete without stuffed acorn squash.

I’m not sure I have to do much convincing here. Does it get more Thanksgiving-y, or Fall-y, or festive for that matter (those rich colors!) than this stuffed acorn squash recipe? I doubt it.

But here’s the cherry (cranberry?) on top: this acorn squash is free of eggs, dairy, and meat, and entirely plant based.

Traditionally, a meal that revolves around a giant bird isn’t exactly the most vegetarian- or vegan-friendly, but that doesn’t mean that it can’t be just as enjoyable for non-meat-eaters, too. And dear lord, I am not talking about the horror that is tofurkey.

There are plenty of entree and side options that are not only easy to whip up, but delicious (to meat eaters, too), but this one tops them all.

Why?

It’s a no-brainer. I mean that almost literally: you can make it without even thinking about it, since most of it is prepped ahead:

Squash: Clean and roast your halves up to a week in advance. Store them in an airtight container in the fridge.
Rice: Make it in the slow cooker, let it cool, and stash it in the fridge a few days ahead of time.
Filling: Mix it all up the day before the meal.
Assembly: The day before, or early the day of, the meal, place the squash halves on a sheet pan, fill them, and cover them tightly with plastic wrap (or whatever airtight top you have). Pull them out to come to room temperature before baking in a preheated oven.

That’s it! With all the other dishes to worry about, let this side pull its share of the weight. It’s hearty and vibrant enough to shine alongside the turkey without stealing its thunder. The perfect dish!

Happy Thanksgiving!

Stuffed Acorn Squash with Wild Rice and Cranberries

Name: Stuffed Acorn Squash with Wild Rice and Cranberries
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 large acorn squashes; 3 cups wild rice, (measured after cooking); 1/2 cup pine nuts; 1/2 Tablespoon extra virgin olive oil; 1 cup dried cranberries; 1/8 teaspoon nutmeg; 1/8 teaspoon fine sea salt , (or to taste)

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Stuffed acorn squash makes your Thanksgiving (or any) meal complete! This easy, vegan side dish can be prepped in advance, tastes amazing, and looks beautiful on the table 365 days a year!

Ingredients

2 large acorn squashes
3 cups wild rice, (measured after cooking)
1/2 cup pine nuts
1/2 Tablespoon extra virgin olive oil
1 cup dried cranberries
1/8 teaspoon nutmeg
1/8 teaspoon fine sea salt , (or to taste)

Instructions

Preheat the oven to 350°F. Lightly grease a baking sheet or pan and set aside.
Slice the ends of of the squashes. Then, slice each squash in half, widthwise. Scoop out and discard the seeds and membranes.
Place each squash, cut side down (so that the ends where you cut off the stem are facing up), on the prepared baking sheet.
Roast 30-45 minutes, or until skin and flesh are very soft.
Remove from oven and set aside. Turn the oven up to 400°F.
In a large mixing bowl, mix together the remaining ingredients to make the filling.
Turn the cooled squash halves so that the cavity is facing up. Divide the filling between each of the four halves, pressing it firmly into the cavity.
Bake for another 15 minutes, until warmed through.
Serve immediately.

Notes

You can toast the pine nuts before adding them to the filling, if you'd like. Just add them to a dry pan and cook, over medium heat, until fragrant. Make sure you move them around the pan often so that they toast evenly, and don't burn!
Feel free to sub raisins for the cranberries, if you prefer.

Most of this recipe can be prepped ahead:

Squash: Clean and roast your halves up to a week in advance. Store them in an airtight container in the fridge.
Rice: Make it in the slow cooker, let it cool, and stash it in the fridge a few days ahead of time.
Filling: Mix it all up the day before the meal.
Assembly: The day before, or early the day of, the meal, place the squash halves on a sheet pan, fill them, and cover them tightly with plastic wrap (or whatever airtight top you have). Pull them out to come to room temperature before baking in a preheated oven.