Description
This Stuffed Acorn Squash with Wild Rice recipe is a hearty and wholesome vegetarian dish featuring roasted acorn squash filled with a flavorful mixture of wild rice, sautéed vegetables, pecans, and dried cranberries, enhanced with herbs and optional feta cheese. Perfect for a cozy fall or winter meal, it combines natural sweetness and savory elements for a balanced and satisfying experience.
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 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 the oven: Set your oven to 400°F (200°C) to get it ready for roasting the squash.
- Prepare the squash: Cut each acorn squash in half from stem to tip, then scoop out and discard or save the seeds for roasting later.
- Season and roast squash: Brush the cut sides of the squash 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 under cold water. In a saucepan, combine the rice with 3 cups of water or vegetable broth, bring to a boil, then reduce heat and simmer for about 45 minutes until the grains are tender and split open.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and chopped celery, cooking until softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine filling ingredients: Add the cooked wild rice, chopped pecans, dried cranberries, dried thyme, and sage to the skillet. Mix well and season with salt and pepper to taste.
- Prepare squash for stuffing: Remove the squash from the oven and carefully flip them cut-side up. If desired, brush the interiors with maple syrup to add a touch of sweetness.
- Fill the squash: Generously stuff each squash half with the wild rice mixture, packing it in evenly.
- Add feta cheese (optional): Sprinkle crumbled feta cheese on top of the stuffing if using.
- Bake stuffed squash: Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the squash is fully tender and the filling is heated through.
- Serve: Remove from the oven and serve hot. Enjoy your delicious stuffed acorn squash!
Notes
- You can substitute the wild rice with brown rice or quinoa if preferred.
- For a vegan option, omit the feta cheese or replace it with a plant-based cheese alternative.
- Maple syrup enhances the natural sweetness of the squash but can be omitted for a less sweet version.
- Leftover stuffing can be stored separately and reheated as a side dish.
- Roasted squash seeds can be seasoned and baked for a crunchy snack.
