Description
This Stuffed Acorn Squash with Wild Rice recipe offers a hearty, wholesome vegetarian meal perfect for fall and winter. Roasted acorn squash halves are filled with a savory mixture of wild rice, sautéed vegetables, nuts, and dried cranberries, enhanced with herbs and optionally topped with feta cheese. The combination of textures and flavors makes it a satisfying main dish or side.
Ingredients
Scale
Squash and Roasting
- 2 medium acorn squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons maple syrup (optional)
- 1/4 cup crumbled feta cheese (optional)
Wild Rice Filling
- 1 cup wild rice
- 3 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Cut each acorn squash in half from stem to tip and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, then place cut-side down on a baking sheet and roast for 30 minutes.
- Cook Wild Rice: Meanwhile, rinse 1 cup of wild rice and place it in a saucepan with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes until the rice is tender and the kernels have split open.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and chopped celery and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Combine Filling Ingredients: Add the cooked wild rice to the skillet along with chopped pecans, dried cranberries, dried thyme, and dried sage. Season with salt and pepper to taste. Stir well to combine the flavors.
- Prepare Squash for Stuffing: Remove the roasted squash from the oven and carefully flip them cut-side up. If desired, brush the inner cavity of each squash half with maple syrup for a touch of sweetness.
- Fill and Top Squash: Generously spoon the wild rice mixture into each squash half. If using, sprinkle crumbled feta cheese over the top of the filling for added creaminess and tang.
- Bake Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the squash flesh is fully tender and the filling is heated through.
- Serve: Remove from the oven and serve the stuffed acorn squash warm as a hearty vegetarian main or side dish. Enjoy!
Notes
- To save time, you can cook the wild rice ahead of time and refrigerate it until ready to assemble the stuffing.
- For extra flavor, consider adding chopped fresh herbs such as parsley or rosemary to the filling.
- Seed the acorn squash seeds and roast them separately with a pinch of salt for a crunchy snack.
- Maple syrup is optional but adds a pleasant sweetness that complements the savory herbs and nuts.
- Feta cheese can be omitted to make the dish vegan; substitute with a vegan cheese or nutritional yeast.
