11 Festive Christmas Dinner Main Dishes That Aren’t Ham

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Stuffed Acorn Squash with Cranberry-Wild Rice Pilaf

Halved roasted acorn squash stuffed with colorful wild rice, cranberries, and herbs, arranged on a white platter with sage leaves, styled as a Christmas table centerpiece with sparkling lights and Christmas decor

Colorful, hearty, and seasonal — this stuffed squash is both main dish and centerpiece.

Why You’ll Love It

  • Perfect vegetarian option.
  • Doubles as edible decor.
  • Cozy fall flavors.

Equipment You’ll Need

  • Baking sheet
  • Saucepan

Serving Suggestions
Serve individually as mains or share as hearty sides.

Make-Ahead & Storage Tips
Bake squash ahead and stuff before serving.

Ingredients

  • 3 acorn squash, halved and seeded
  • 3 tbsp olive oil
  • 1 cup wild rice
  • 2 cups vegetable broth
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 1 tsp sage
  • Salt & pepper

Instructions

  1. Preheat oven to 400°F. Brush squash with oil, season, roast 30–35 min.
  2. Cook wild rice in broth.
  3. Stir in cranberries, pecans, sage, salt, and pepper.
  4. Fill roasted squash halves with rice mix.
  5. Serve warm.

Yield: 6 servings

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11 Festive Christmas Dinner Main Dishes That Aren’t Ham

Stuffed Acorn Squash with Cranberry-Wild Rice Pilaf

Halved roasted acorn squash stuffed with colorful wild rice, cranberries, and herbs, arranged on a white platter with sage leaves, styled as a Christmas table centerpiece with sparkling lights and Christmas decor

Colorful, hearty, and seasonal — this stuffed squash is both main dish and centerpiece.

Why You’ll Love It

  • Perfect vegetarian option.
  • Doubles as edible decor.
  • Cozy fall flavors.

Equipment You’ll Need

  • Baking sheet
  • Saucepan

Serving Suggestions
Serve individually as mains or share as hearty sides.

Make-Ahead & Storage Tips
Bake squash ahead and stuff before serving.

Ingredients

  • 3 acorn squash, halved and seeded
  • 3 tbsp olive oil
  • 1 cup wild rice
  • 2 cups vegetable broth
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 1 tsp sage
  • Salt & pepper

Instructions

  1. Preheat oven to 400°F. Brush squash with oil, season, roast 30–35 min.
  2. Cook wild rice in broth.
  3. Stir in cranberries, pecans, sage, salt, and pepper.
  4. Fill roasted squash halves with rice mix.
  5. Serve warm.

Yield: 6 servings