Posted by Casey on Nov 30th 2025
Stuffed Acorn Squash with Wild Rice & Cranberries
A hearty fall dish featuring grass-fed beef and local seasonal ingredients

Serves: 4 | Prep Time: 20 minutes | Cook Time: 45 minutes
This recipe showcases TC Farm's grass-fed ground beef paired with seasonal acorn squash and wild rice for a wholesome, locally-sourced meal.
A wholesome fall favorite that brings together the best of Minnesota's harvest season. Roasted acorn squash halves are filled with a savory mixture of wild rice, grass-fed ground beef, dried cranberries, and aromatic herbs. Perfect for cozy autumn dinners, and easily adaptable for vegetarians by swapping mushrooms for the beef.
Ingredients
- 2/3 cup wild rice
- 5 cups salted water - for cooking wild rice
- 1/3 cup dried cranberries - chopped
- 3 tsp apple cider vinegar
- 2 acorn squash
- 1/2 large onion - diced
- 1 lb TC Farm ground beef
- 3-4 garlic cloves - minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2-3 tbsp butter (for squash)
Instructions
- Preheat oven to 400°F
- Cook wild rice in salted water - simmer 45 minutes
- Cut acorn squash in half, place cut side down in a large glass pan with 1/2 inch water - bake for 40 minutes or until soft
- Chop dried cranberries and soak in apple cider vinegar
- Cook ground beef, then add onions, garlic and seasonings. Continue to cook until onions are soft and translucent
- Once wild rice is cooked, strain and add to the ground beef mixture along with the cranberries and the apple cider vinegar soak
- Remove cooked squash from pan, drain water, and return squash to pan - cut side up. Fluff squash with a fork and add butter
- Add the filling to the squash halves ontop of the fluffed squash
- Broil for 1-2 minutes
- Serve & enjoy!






