Cranberry Feta Stuffed Acorn Squash is one of those dishes that somehow looks fancy but feels like a cozy hug in food form. The first time I roasted acorn squash, I didn’t expect the subtle sweetness to pair so beautifully with tangy feta and chewy cranberries. But here’s the thing — once you’ve had that first bite, you’ll get it. The mix of creamy, nutty squash and the bright pop of cranberries is irresistible. It’s earthy, festive, and surprisingly easy to make.
And yes, it’s as good on a random weeknight as it is on your holiday table. The best part? You only need a handful of simple ingredients to pull it off. Let’s dive into how this gorgeous dish comes together — and why you might find yourself making it all season long.
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Why Make Cranberry Feta Stuffed Acorn Squash
The story behind the recipe & what drew me in
I stumbled upon this idea during a chilly November afternoon when my kitchen smelled like maple and roasted vegetables. I had a couple of acorn squash sitting on the counter — you know, those decorative-looking things that everyone buys for fall photos but rarely cooks. I decided to actually cook them, and wow, I wish I’d done it sooner.
Cranberry Feta Stuffed Acorn Squash became my go-to because it’s just the right mix of comforting and impressive. You get those roasted, caramelized squash edges that are slightly crisp and buttery, and then there’s the filling — sweet cranberries, creamy feta, crunchy walnuts, and a touch of maple syrup. It’s the kind of flavor that feels balanced and intentional, even though it takes almost no effort.
You’ll wanna serve this dish when you want something vegetarian but hearty. It works as a stunning main course for meatless eaters or as a colorful side next to your favorite protein.
Flavor profile & benefits you’ll get
Let’s talk flavor — because this dish hits all the notes. You get the sweetness of roasted squash, the tang from feta, the chewy texture from cranberries, and the crunch from walnuts. Then there’s that subtle maple syrup glaze that ties everything together. It’s savory, sweet, and slightly nutty — basically autumn on a plate.
Health-wise, it’s no slouch either. Acorn squash is packed with vitamin C, fiber, and potassium, while feta adds a dose of protein and calcium. Walnuts bring in healthy fats, and cranberries give that antioxidant punch. You’re eating something that tastes indulgent but nourishes your body at the same time.
That’s a win-win if you ask me.
Ingredients & Tools for Perfect Cranberry Feta Stuffed Acorn Squash
Ingredients & possible swaps
Here’s everything you’ll need to create this cozy dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Acorn squash | 2 medium, halved and seeded | Choose firm, heavy squash |
| Olive oil | 2 tbsp (30 ml) | For brushing and roasting |
| Salt & black pepper | To taste | Enhances flavor |
| Dried cranberries | ½ cup (70 g) | Try cherries or raisins for variation |
| Feta cheese | ½ cup (70 g), crumbled | Goat cheese works too |
| Walnuts | ¼ cup (30 g), chopped | Pecans or almonds are great swaps |
| Maple syrup | 1 tbsp (15 ml) | Honey or agave syrup also works |
| Fresh thyme | Optional | For garnish and aroma |
Now, if you’re out of walnuts, go with pecans for a deeper, buttery flavor. Or toss in some chopped pistachios if you want a green, festive touch. Not a fan of feta? Try soft goat cheese — it melts into the filling a bit more, giving it a creamier vibe.
If you’d like to make it vegan, swap the feta for a plant-based cheese and the maple syrup will keep that natural sweetness intact.
Tools you’ll need in your kitchen
No fancy equipment here — just the basics:
- Baking sheet
- Sharp chef’s knife (trust me, acorn squash can be tough to cut)
- Spoon for scooping seeds
- Mixing bowl
- Silicone brush for olive oil
- Measuring cups and spoons
Pro tip: To make slicing easier, microwave the whole squash for about 30 seconds. It softens the skin just enough to cut safely.
How to Make Cranberry Feta Stuffed Acorn Squash
Roasting & prepping the squash
Preheat your oven to 400°F (200°C). Slice each acorn squash in half and scoop out the seeds with a spoon. Brush the flesh with olive oil and sprinkle with salt and pepper. Place the halves cut side down on a baking sheet — this helps them caramelize beautifully — and roast for 35–40 minutes, or until the flesh is tender and golden at the edges.
Honestly, this is where the magic starts. The smell of roasting squash fills the kitchen with this nutty, slightly sweet aroma that screams fall. You’ll know it’s ready when a fork glides in easily.
If you’re doing this for a crowd, you can roast the squash halves a few hours ahead and reheat them later — they hold up beautifully.
Making the filling and stuffing
While the squash is roasting, mix your filling. In a medium bowl, combine dried cranberries, crumbled feta, chopped walnuts, and maple syrup. Stir gently — you don’t want to mash the feta too much.
Once the squash is ready, flip them over (cut side up) and spoon the mixture into each cavity. The contrast between the warm squash and the cool, tangy feta is perfection.
Return the stuffed halves to the oven for about 5 minutes, just to warm the filling and let the flavors mingle. When you pull them out, sprinkle with a little fresh thyme if you’ve got it — the aroma is incredible.
Serving, Storage & Tips
Serving suggestions & pairing ideas
Cranberry Feta Stuffed Acorn Squash looks stunning on any table — especially if you’re going for that rustic, cozy vibe. Serve them as individual halves on a platter with a drizzle of extra olive oil or maple syrup.
If you want to build a full meal around it, try serving with:
- A quinoa salad with lemon vinaigrette
- Roasted chicken or turkey (for non-vegetarians)
- A side of garlicky green beans or kale
- Fresh arugula tossed with balsamic glaze
You’ll wanna scoop everything — the soft roasted squash and the tangy-sweet filling — in one bite. It’s everything you love about fall packed into one spoonful.
Tips, storage & common trouble spots
Tips for best results:
- Choose small-to-medium acorn squash for quicker roasting.
- Always roast cut-side down first for caramelized edges.
- Don’t overbake after stuffing — feta can dry out.
Storage:
Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes. The microwave works too, but the squash stays firmer when reheated in the oven.
Freezing:
If you want to freeze it, separate the filling and the roasted squash. Freeze each part in airtight bags for up to 1 month, then thaw overnight before assembling and warming.
Common mistakes:
If the squash turns mushy, you likely over-roasted it. If the filling tastes dry, add a drizzle of olive oil before reheating.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 13 g |
| Sodium | 280 mg |
These numbers are approximate, but they show this dish’s balance — hearty yet light, satisfying without being heavy.
Frequently Asked Questions
Can I make Cranberry Feta Stuffed Acorn Squash ahead of time?
Absolutely! Roast the squash and prepare the filling separately. When ready to serve, just stuff and warm it in the oven for 5–10 minutes.
Can I make this vegan?
Yes. Use dairy-free feta or a crumble-style vegan cheese, and keep the maple syrup for sweetness.
What if I can’t find acorn squash?
Butternut squash works perfectly. Just adjust roasting time — about 25–30 minutes for halves.
Can I substitute cranberries?
Dried cherries or chopped apricots work beautifully, though the flavor will be a little less tart.
How do I keep the squash from tipping over?
Slice a tiny bit off the bottom of each half to create a flat surface. Easy fix!
Is this recipe good cold?
Surprisingly, yes. It’s delicious at room temperature, especially for potlucks or packed lunches.
Conclusion
Here’s the truth — once you’ve made Cranberry Feta Stuffed Acorn Squash, you’ll wonder why it ever intimidated you. It’s wholesome, naturally beautiful, and the flavor is anything but boring. Whether you serve it for a family dinner, Friendsgiving, or just because you bought too many squash at the market (been there), it’ll win hearts.
The blend of sweet roasted squash, creamy feta, tart cranberries, and crunchy walnuts? That’s pure autumn comfort — in every bite.
And if you loved this recipe, don’t stop here. You might also enjoy:
- Honey-Glazed Acorn Squash with Cheddar and Apple Cider Reduction
- Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle
- Honey Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
Have you tried this recipe already? Leave a review, or share your photo on Pinterest — I love seeing your recreations. It’s your turn to bring this warm, colorful dish to life.
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Cranberry Feta Stuffed Acorn Squash — A Festive & Flavorful Vegetarian Dish
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted acorn squash halves filled with sweet dried cranberries, tangy feta, crunchy walnuts, and a drizzle of maple syrup — a cozy, festive vegetarian dish perfect for fall or holiday gatherings.
Ingredients
2 acorn squash, halved and seeded
2 tbsp olive oil
Salt and black pepper, to taste
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/4 cup chopped walnuts
1 tbsp maple syrup
Fresh thyme leaves (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
3. Place the halves cut side down and roast for 35–40 minutes until tender.
4. Meanwhile, mix cranberries, feta, walnuts, and maple syrup in a small bowl.
5. Remove squash from the oven, flip them over, and fill each with the cranberry mixture.
6. Return to oven for 5–7 minutes until warmed through and slightly caramelized.
7. Garnish with thyme and serve warm.
Notes
You can swap feta with goat cheese for a creamier texture.
Add a drizzle of balsamic glaze for a richer flavor.
Perfect as a vegetarian main or festive side dish.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 250
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg