Stuffed Acorn Squash with Wild Rice

As the leaves begin to change color and the air turns crisp, the arrival of autumn brings with it a bounty of seasonal ingredients. Among these, acorn squash stands out as a versatile and visually appealing choice for hearty fall meals. With its sweet, nutty flavor and beautiful shape, acorn squash is not only delicious but also nutritious, making it a perfect candidate for stuffing. The Autumn Harvest Stuffed Acorn Squash recipe celebrates the essence of the season, combining a variety of wholesome ingredients to create a dish that is both satisfying and comforting.

Stuffed Acorn Squash with Wild Rice

Discover the warmth of autumn with this delightful Autumn Harvest Stuffed Acorn Squash recipe. Perfect for cozy dinners or festive gatherings, this dish combines sweet, nutty acorn squash with a wholesome stuffing of wild rice, seasonal vegetables, nuts, and dried cranberries. Rich in nutrients, it creates a beautiful centerpiece for your table while celebrating fall flavors. Embrace the season and impress your loved ones with this nutritious and satisfying meal.

Print Recipe Pin Recipe

Ingredients

2 medium acorn squashes

1 cup wild rice

2 ½ cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced (any variety)

1 cup kale or spinach, chopped

½ cup dried cranberries

½ cup pecans, chopped (or walnuts)

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon maple syrup (optional, for sweetness)

Salt and pepper, to taste

Olive oil, for sautéing

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Acorn Squash:

Carefully slice the acorn squashes in half and scoop out the seeds. Brush the insides lightly with olive oil, and season with salt and pepper.

Roast the Squash:

Place the squash halves cut-side down on a lined baking sheet. Roast in the preheated oven for about 25-30 minutes, until tender.

Cook the Wild Rice:

While the squash is roasting, rinse the wild rice under cold water. In a medium saucepan, bring 2 ½ cups of vegetable broth to a boil. Add the rice, cover, and reduce to a simmer. Cook for 45-50 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid.

Sauté the Vegetables:

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms are softened. Stir in the chopped kale or spinach and sauté until wilted.

Combine the Filling:

In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans, thyme, sage, and maple syrup (if using). Season with salt and pepper to taste, mixing well.

Stuff the Squash:

Once the squashes are roasted, carefully flip them cut-side up. Generously fill each half with the wild rice mixture, pressing down slightly to pack it in.

Final Bake:

Return the stuffed squash to the oven, and bake for an additional 15 minutes, allowing the flavors to meld and the tops to crisp slightly.

Serve:

Remove from the oven, let cool for a few minutes, and serve warm. Optionally, garnish with fresh herbs or a sprinkle of feta cheese for an extra touch.

Prep Time, Total Time, Servings: 20 min | 1 hr 15 min | 4 servings