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Cozy Autumn Stuffed Acorn Squash: Easy Wild Rice Recipe

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A warm and satisfying stuffed acorn squash with wild rice, dried cranberries, and pecans, perfect for cozy autumn evenings. This recipe is hearty enough to be a main dish but fancy enough for company.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked wild rice
  • 2 1/2 cups vegetable broth or water
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cremini mushrooms, chopped (optional)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley or sage leaves (for garnish, optional)
  • Crumbled goat cheese or feta (optional)
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cook the wild rice: Rinse 1 cup of wild rice under cold water. In a medium saucepan, bring 2 1/2 cups of vegetable broth (or water) to a boil. Add the rice, reduce heat to low, cover, and simmer for 45-55 minutes, until grains have split open and are tender but still chewy. Drain any excess liquid and fluff with a fork. Set aside.
  3. Prepare the acorn squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a melon baller or spoon.
  4. Season the squash: Brush the cut sides and cavities with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the squash halves cut-side down on the prepared baking sheet.
  5. Roast the squash: Roast for 25-30 minutes, until fork-tender and edges are caramelized. Remove from oven and let cool slightly.
  6. Make the filling: While the squash roasts, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Add the mushrooms (if using): Toss in the chopped mushrooms and cook for 5-6 minutes, until they’ve released their liquid and started to brown.
  8. Combine the filling: In a large mixing bowl, combine the cooked wild rice, sautéed onion and mushroom mixture, dried cranberries, chopped pecans, dried sage, and dried thyme. Stir until evenly distributed. Taste and add salt and pepper as needed.
  9. Stuff the squash: Flip the roasted squash halves cut-side up. Divide the filling evenly among the four halves, mounding slightly.
  10. Finish roasting: Return the stuffed squash to the oven and roast for another 10-15 minutes, until filling is heated through and tops are slightly crispy. If adding goat cheese or feta, sprinkle on during the last 5 minutes.
  11. Garnish and serve: Remove from oven and let rest for 5 minutes. Top with fresh parsley or sage leaves and a drizzle of balsamic glaze if desired. Serve warm.

Notes

Wild rice takes longer to cook than white rice, so start it first. Toast pecans for extra flavor. Season as you go for best results. Make rice ahead of time to save time. Use a rimmed baking sheet to catch juices.

Nutrition

Keywords: stuffed acorn squash, wild rice, autumn recipe, vegetarian, gluten-free, Thanksgiving side dish

Find it online: https://siennaspoon.com/cozy-autumn-stuffed-acorn-squash-easy-wild-rice-recipe/