Stuffed Acorn Squash with Wild Rice & Marionberry Drizzle

Hearty, wholesome, and finished with a fruity flourish.

Stuffed Acorn Squash with Wild Rice & Marionberry Drizzle

Perfect for fall but delicious year-round, this roasted acorn squash is stuffed with a savory wild rice blend and topped with a bold hit of Marionberry sauce. It’s one of those dishes that looks fancy but feels like a hug.

Ingredients:

• 2 small acorn squash, halved and seeded
• 1 tbsp olive oil
• Salt and pepper
• 1 cup cooked wild rice
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried cranberries or cherries
• 1 pack Howl at the Spoon Marionberry Sauce
• Optional: chopped fresh herbs (parsley, thyme)

Instructions:

1. Preheat oven to 400°F. Rub squash halves with olive oil, season, and roast cut-side down on a baking sheet for 25–30 minutes, or until fork-tender.
2. In a bowl, mix cooked wild rice, nuts, dried fruit, and a splash of Marionberry sauce.
3. Flip squash halves, fill with rice mixture, and bake another 10 minutes.
4. Drizzle generously with more Marionberry sauce and top with fresh herbs if desired.

Flavor tip: Make extra filling—it’s just as good cold the next day.