Stuffed Acorn Squash with Red Wine Cranberry Sauce

Prep Time
15 min
Cook Time
4 servings

Though this can be enjoyed at any time, it’s got all the festive flavours of the holidays stuffed into a cute acorn squash!

Courtesy of Lauren Toyota and John Diemer for hot for food blog.



Stuffed Acorn Squash

acorn squash
cup vegan butter, melted
Tbsp maple syrup
pinch sea salt and pepper, to taste
cup brown and wild rice mixture
1 ½
cups water
tsp sea salt
cup red onion, finely chopped
tsp cinnamon
tsp nutmeg
1 ½
cups frozen corn, thawed
cup red pepper, chopped
cup kale, finely chopped
cloves garlic, minced
cup tahini

Red Wine Cranberry Sauce

cup whole cranberry sauce from a can
cup red wine
tsp orange zest


Step 1

Preheat oven to 400ºF. Cut the acorn squashes in half. Scoop out the seeds and flesh and save the seeds to make a toasted garnish (instructions to follow).

Step 2

Melt vegan butter and mix with maple syrup. Using about half of this mixture, brush it onto each half of the fleshy part of the squash. Season with salt and pepper to taste. Save the rest of the butter mixture to roast the seeds and to cook the stuffing. Bake the squash, flesh side up, in a dish or on a foiled baking sheet for 40 minutes until soft and golden brown. Baste the squash with a brush half way through baking with the butter pooled in the middle.

Step 3

Clean off the seeds and toss them in 2 tsp of the melted butter and maple syrup mixture and add a little salt and pepper to taste. Put them on a parchment lined baking sheet and bake them in the oven alongside the squash for approximately 15-20 minutes until brown and toasted.

Step 4

While the squash is baking, bring the rice, water, and sea salt to a boil. Once boiling, cover the pot and let it simmer for approximately 35 minutes until all the water is absorbed. Then remove from the heat and leave covered while you make the rest of the stuffing.

Step 5

Heat a pan to medium and add the remaining vegan butter/maple syrup mixture and finely chopped red onion. Sauté the red onion for 2 minutes then stir in cinnamon and nutmeg and cook for another 2 minutes.

Step 6

Then stir in corn and red pepper and turn the heat to medium-high to start getting some nice caramelizing on the corn and pepper. Stir-fry this mixture for another 3-4 minutes.

Step 7

Then stir in finely chopped kale and minced garlic and cook for another 1-2 minutes.

Step 8

Then lower the heat to medium-low and add in the rice. Combine everything and then stir in tahini. Taste the stuffing and add sea salt and pepper to your taste. Once everything is mixed thoroughly remove the rice stuffing from the heat.

Step 9

At this point your squash are baked so you can turn the oven off and stuff the rice mixture into the centre of each squash and leave them in the oven to stay warm while you make the red wine cranberry sauce.

Step 10

In a sauce pan over medium heat combine all the ingredients and allow it to reduce and thicken, whisking frequently. It should take approximately 10 minutes.

Step 11

Pour 1-2 tbsp of sauce over each stuffed squash and garnish with the toasted seeds.

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