Description
This Stuffed Acorn Squash with Wild Rice recipe is a hearty and wholesome vegetarian meal perfect for cozy fall dinners. Roasted acorn squash halves are filled with a savory mixture of wild rice, sautéed onions, celery, garlic, pecans, and dried cranberries flavored with thyme and sage, then baked to tender perfection. Optional maple syrup and feta cheese add a delightful balance of sweetness and tang. This recipe serves 4 and offers a nutritious and colorful centerpiece that’s both comforting and elegant.
Ingredients
Scale
Acorn Squash
- 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 Stuffing
- 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 Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Prepare Squash: Cut each acorn squash in half from stem to tip. Scoop out the seeds and discard or save for roasting later.
- Season and Roast Squash: Brush the cut sides of the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30 minutes.
- Cook Wild Rice: While the squash roasts, rinse the wild rice thoroughly. In a saucepan, combine the wild rice with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender and the grains have split open.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and chopped celery; cook until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, releasing its aroma.
- 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, stirring well to combine all flavors.
- Fill Squash: Remove the roasted squash from the oven and turn them cut-side up. If using, brush the insides with maple syrup for a touch of sweetness.
- Stuff Squash Halves: Generously fill each squash half with the wild rice mixture, pressing gently to pack the stuffing.
- Add Feta Cheese: If desired, sprinkle crumbled feta cheese over the top of the stuffing for added creaminess and tang.
- Bake Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, until the squash is fully tender and the stuffing is heated through.
- Serve: Remove from oven, let cool slightly, then serve hot and enjoy this beautifully stuffed acorn squash dish.
Notes
- You can substitute vegetable broth with water for cooking wild rice, but broth adds extra flavor.
- Maple syrup and feta cheese are optional, but they beautifully balance sweet and savory flavors.
- Leftover stuffing can be refrigerated and used as a side dish or salad topper.
- Acorn squash sizes vary; adjust roasting time if necessary to ensure tenderness.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
