Skewers with Raspberry Chili Honey Glaze Recipe

There is something truly magical about the combination of tart, sweet cranberries & feta cheese that elevates even the simplest dishes into memorable meals. This stuffed acorn squash recipe beautifully blends these flavors with hearty spinach and earthy mushrooms, creating a dish that’s as stunning on the table as it is delicious with every bite. You’ll fall in love with how the creamy feta contrasts the vibrant cranberries, adding bursts of flavor that make this recipe a personal favorite for cozy dinners or festive gatherings.

Ingredients You’ll Need

These ingredients might seem straightforward, but each one plays an essential role in building layers of flavor and texture. From the tender roasted acorn squash acting as the perfect edible bowl to the sweet dried cranberries complementing the creamy feta, every bite is a celebration of freshness and warmth.

• 2 medium acorn squashes, halved and seeded: This squash provides a naturally sweet, nutty base that roasts into tender perfection and holds the stuffing beautifully.
• 1 tbsp olive oil: Adds a subtle fruity richness that helps roast the squash and sauté the vegetables evenly.
• Salt and pepper, to taste: Simple seasoning that enhances all the natural flavors without overpowering the dish.
• 1 cup fresh spinach, chopped: Provides vibrant color and a fresh, leafy texture that pairs wonderfully with the other ingredients.
• 1 cup mushrooms, diced: Brings an earthy depth and slight chewiness that enrich the filling.
• 1/4 cup dried cranberries: These sweet-tart gems infuse the stuffing with their signature burst of flavor, perfectly balanced by the feta.
• 1/4 cup crumbled feta cheese: Adds creamy, tangy richness that melts into the warm filling for a deliciously savory contrast.
• 2 cloves garlic, minced: Provides aromatic warmth and a subtle bite to round out the filling.
• 1/4 tsp ground nutmeg: A pinch of nutmeg gives subtle aromatic sweetness that enhances the earthy and sweet notes.
• 1/4 cup chopped walnuts (optional): Adds a delightful crunch and nutty flavor for texture contrast.
• 1 tsp fresh thyme leaves: Brings a fragrant, herbal note that complements the mushrooms and squash perfectly.

How to Make Cranberries & Feta

Step 1: Roast the Acorn Squash

Start by preheating your oven to 400°F (200°C). Lightly brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper for even seasoning. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until the flesh becomes tender and slightly caramelized. This roasting step brings out the natural sweetness of the squash, creating the perfect base for the stuffing.

Step 2: Sauté the Vegetables

While the squash roasts, heat a skillet over medium heat with a small drizzle of olive oil. Add the diced mushrooms and minced garlic, cooking for 3-4 minutes until the mushrooms are soft and releasing their juices. This step layers in deep, earthy notes that balance the fruitiness of the cranberries & feta beautifully.

Step 3: Combine the Filling

Next, stir in the chopped spinach, dried cranberries, ground nutmeg, walnuts if you’re using them, and fresh thyme leaves. Let everything cook together for another 2-3 minutes until the spinach wilts down and the dried cranberries warm through, softening slightly. Remove from heat and gently fold in the crumbled feta cheese. The feta will still hold its shape but start to cream the mixture, lending a luscious tang.

Step 4: Stuff and Finish Baking

Flip the roasted squash halves so the cut sides face up. Generously spoon the spinach, mushroom, cranberries & feta filling into each squash half, packing it just right to stay in place. Return the stuffed squash to the oven for an additional 10 minutes to heat it all through and allow the tops to develop a slight golden crust. Serve warm and watch everyone’s faces light up!

How to Serve Cranberries & Feta

Garnishes

A sprinkle of fresh herbs like chopped parsley or extra thyme leaves adds a splash of color and an herbal brightness that lifts the entire dish. If you love a little more crunch, toasted walnuts or pepitas on top make a fantastic finishing touch to contrast the creamy, tender filling.

Side Dishes

This stuffed acorn squash works beautifully as a vegetarian main or a hearty side. Pair it with a crisp, green salad tossed in a lemon vinaigrette to add refreshing acidity or alongside roasted root vegetables for a warm, comforting spread perfect for fall and winter dinners.

Creative Ways to Present

Try serving individual stuffed squashes on rustic wooden boards or vibrant ceramic plates to highlight their natural beauty. For a festive touch, drizzle a balsamic glaze over the top or scatter pomegranate seeds to echo the sweetness of the cranberries & feta in a surprising pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed acorn squash keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making it great for next-day meals. Just cover tightly to prevent the squash from drying out.

Freezing

You can freeze the leftover stuffed squash, but keep in mind the texture of the squash might soften further after thawing. Store in freezer-safe containers or wrap tightly in foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For the best texture and flavor when reheating, warm the stuffed squash in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This method helps maintain the squash’s firmness and allows the crust on top to regain some crispness, unlike microwaving which can make it soggy.

FAQs

Can I use other types of squash instead of acorn squash?

Absolutely! Butternut or delicata squash work wonderfully with this recipe. The key is to choose a squash that holds its shape well after roasting to contain the cranberry & feta filling.

What if I don’t have dried cranberries? Any substitutes?

If you’re out of dried cranberries, dried cherries or raisins can be a good alternative, offering similar sweetness and chewiness that pairs well with the feta and spinach.

Is this recipe suitable for vegans?

To make it vegan-friendly, simply swap the feta with a plant-based cheese alternative or omit it and add extra walnuts or nutritional yeast for savory depth.

Can I prepare the stuffing in advance?

Yes! The spinach, mushroom, cranberries & feta filling can be made a day ahead and stored in the fridge. Just stuff the roasted squash right before the final bake for convenience without sacrificing freshness.

How do cranberries & feta complement each other in this dish?

The tartness of cranberries contrasts wonderfully with the creamy, salty feta, creating a harmonious balance of sweet and savory that keeps every bite exciting and flavorful.

Final Thoughts

This stuffed acorn squash with cranberries & feta is one of those dishes that feels like a warm hug on a plate. It’s perfect for sharing moments with loved ones or simply treating yourself to a comforting and vibrant meal. I can’t wait for you to try it and experience how these simple ingredients come together to create something truly special!