Feta and Cranberry Stuffed Acorn Squash (Vegetarian) | CookOS

Feta and Cranberry Stuffed Acorn Squash

Name: Feta and Cranberry Stuffed Acorn Squash (Vegetarian)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil, divided; 2 garlic cloves, peeled and minced; 1 small onion, finely chopped; 1 medium acorn squash, halved and seeded; ½ cup millet; ½ oz dried porcini mushrooms; 2 tbsp pumpkin seeds; 2 tbsp dried cranberries; 2 tbsp crumbled feta cheese; 2 tsp red wine vinegar; ¼ tsp salt; ¼ tsp black pepper; 1 cup boiling water

Feta and Cranberry Stuffed Acorn Squash is a vegetarian Mediterranean dish that pairs earthy roasted squash with a savory-sweet filling of millet, porcini mushrooms, tart cranberries, and crumbled feta. It works equally well roasted in the oven or slow-cooked ahead of time.

🌍Mediterranean 🥗Vegetarian 🏷️Acorn squash 🏷️Feta cheese 🏷️Cranberries Porcini mushrooms

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🏷️

🏷️Millet

Total

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp olive oil, divided
2 garlic cloves, peeled and minced
1 small onion, finely chopped
1 medium acorn squash, halved and seeded
½ cup millet
½ oz dried porcini mushrooms
2 tbsp pumpkin seeds
2 tbsp dried cranberries
2 tbsp crumbled feta cheese
2 tsp red wine vinegar
¼ tsp salt
¼ tsp black pepper
1 cup boiling water

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Instructions

1
In a Suvie pan, stir together 1 tbsp olive oil, 2 garlic cloves, 1 chopped onion, ¼ tsp salt and ¼ tsp black pepper. Insert into top of Suvie and broil for 15 minutes, or until softened and fragrant.
2
Arrange acorn halves in a second Suvie pan, drizzle with 1 tbsp olive oil, and season with ¼ tsp salt and ½ ground black pepper.
3
Stir millet, 1 cup boiling water, and ½ oz dried porcini mushrooms into the onion mixture. Return pan to Suvie. Insert acorn squash into bottom of Suvie. Input settings and cook now or schedule.
4
Set Suvie Cook Settings - Bottom Zone: Roast 350°F for 45 minutes, Top Zone: Roast 350°F for 45 minutes
5
After the cook, remove pans from Suvie. Stir 2 tbsp pumpkin seeds, 2 tbsp dried cranberries, 2 tbsp crumbled feta cheese, and 2 tsp red wine vinegar into the millet mixture. Season to taste with salt and pepper. Divide mixture between both acorn halves and serve.

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Tips & Notes

Pro tips

Rehydrate dried porcini in hot water for 10 minutes before chopping to soften them and intensify their earthy flavor.
Toast pumpkin seeds lightly in a dry pan for 2–3 minutes before adding to the filling for extra crunch and nuttiness.
If slow-cooking, place stuffed squash cut-side up in the cooker with ½ cup water in the bottom to prevent drying.
For even cooking, choose squash halves of similar size; if one is significantly larger, add 10–15 minutes to roasting time.

Substitutions

Porcini mushrooms → dried shiitake or cremini (same quantity)
Millet → quinoa, farro, or brown rice (same volume, adjust cooking time)
Cranberries → dried apricots or raisins (for a sweeter filling)
Feta → crumbled goat cheese or vegan cheese alternative

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 15–20 minutes or microwave until warm.

Common Questions

Can I make this recipe ahead of time?

Yes. Prepare the filling and stuff the squash halves up to 1 day ahead, cover, and refrigerate. Cook when ready—slow cooker takes 4–6 hours on low, or roast at 375°F for 45–50 minutes.

What's a good substitute for porcini mushrooms?

Use dried shiitake or cremini mushrooms in the same amount, or swap for ½ cup fresh sautéed mushrooms of any variety.

Can I use a different grain instead of millet?

Yes. Quinoa, farro, or brown rice work well; use the same volume and adjust liquid/cooking time according to the grain's package directions.

How do I know when the squash is fully cooked?

The flesh should be very tender and easily pierced with a fork, and the edges should be slightly caramelized or soft depending on your cooking method.