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This meatless meal is a delicious way to enjoy a healthy dish in the cold winter months.

Prep time:
15 min
Cook time:
75 min
Photo of Wild Rice and Gruyère Stuffed Acorn Squash

Recipe by BC Dairy


  • Shallow baking dish
  • Large skillet
  • measuring cups and spoons
  • cutting board


  • 2 acorn squash, halved and seeded
  • 2 Tbsp (30 mL) melted butter
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 3 Tbsp (45 mL) olive oil
  • 1 cup (250 mL) finely diced onion
  • 1 clove garlic, minced
  • 2 cups (500 mL) cooked wild rice
  • 1/2 cup (125 mL) chopped toasted walnuts
  • 1/4 cup (60 mL) dried cranberries
  • 2 Tbsp (30 mL) chopped fresh parsley
  • 1 Tbsp (15 mL) chopped fresh thyme
  • 2 tsp (10 mL) chopped fresh rosemary
  • 1 cup (250 mL) shredded gruyère cheese, divided
  • 1/2 cup (125 mL) grated parmesan cheese, divided


  1. Preheat oven to 375°F (190°C). Place squash halves, cut side up in shallow baking dish. Brush with butter and sprinkle with 1/4 tsp (1 mL) salt and pepper. Bake for 45 minutes or until fork-tender.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 5 minutes or until softened.
  3. Stir in rice, walnuts, cranberries, parsley, thyme, rosemary, and remaining salt and pepper; cook for 5 minutes. Let cool slightly. Stir in 1/2 cup (125 mL) gruyère cheese and 1/4 cup (60 mL) parmesan cheese.
  4. Scoop stuffing into squash. Sprinkle with remaining gruyère and parmesan cheese.
  5. Cover with foil; bake for about 20 minutes or until heated through. Remove foil; bake for about 10 minutes or until cheese is melted and slightly browned.


  • Substitute pine nuts for walnuts if desired. Toast in dry skillet over medium heat for 3 to 5 minutes.
  • Switch cranberries for dried sour cherries if desired. 

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