Stuffed Acorn Squash with Wild Rice Recipe

Cozy Stuffed Acorn Squash with Wild Rice Recipe for Fall Nights

My kitchen adventure with stuffed acorn squash sparked a delightful culinary exploration that transforms simple ingredients into something magical.

Seasonal produce becomes the star of this hearty meal.

Nutty wild rice mingles perfectly with roasted squash, creating layers of rich, comforting flavors.

Earthy herbs and tender vegetables complement the natural sweetness of the acorn squash.

Each bite promises a warm, satisfying experience that feels both rustic and elegant.

Balanced nutrition meets incredible taste in this straightforward recipe you can easily master.

Grab your apron and let the cooking begin – deliciousness awaits!

FAQs

  • What type of rice works best for this recipe?

Wild rice is ideal because it has a nutty flavor and chewy texture that complements the acorn squash perfectly. Brown rice can be a suitable alternative if wild rice is unavailable.

  • Can I make this recipe vegetarian or vegan?

Yes, simply omit the feta cheese for a vegan version. The wild rice mixture is already plant-based and packed with protein from pecans and other ingredients.

  • How do I know when the acorn squash is fully cooked?

The squash is done when you can easily pierce its flesh with a fork and the cut sides turn a golden brown color. It should feel tender but not mushy.

  • Is this dish nutritionally balanced?

Absolutely! The recipe combines complex carbohydrates from wild rice, healthy fats from pecans, vitamins from squash, and protein, making it a well-rounded, nutritious meal.

Why You’ll Want to Try Stuffed Acorn Squash with Wild Rice

  • Transform ordinary meals into gourmet experiences with this elegant yet simple stuffed squash recipe that looks like a restaurant-quality dish.
  • Wild rice and acorn squash combine to create a nutrient-dense meal packed with fiber, vitamins, and protein, perfect for health-conscious food lovers.
  • Combine sweet maple syrup, earthy pecans, tart cranberries, and aromatic herbs to craft a balanced, complex taste that delights every bite.
  • Easily adapt the recipe by swapping ingredients like different nuts, cheeses, or herbs to match personal preferences or dietary needs.

Key Ingredients for Stuffed Acorn Squash with Wild Rice

Main Ingredients:
  • Acorn Squash: Sweet winter squash perfect for roasting and stuffing.
  • Wild Rice: Nutty and nutritious grain with a hearty texture.
  • Olive Oil: Adds richness and helps with roasting and sautéing.
Vegetable Mix:
  • Onion, Celery: Aromatic base that provides depth of flavor.
  • Garlic: Adds a sharp and pungent taste to the dish.
Flavor Enhancers:
  • Pecans, Dried Cranberries: Provide crunch and sweet-tart contrast.
  • Thyme, Sage: Classic herbs that complement the earthy wild rice.
  • Salt, Pepper: Essential seasonings for balanced taste.
Optional Topping:
  • Maple Syrup: Adds a touch of sweetness to the squash.
  • Feta Cheese: Creamy and tangy topping for extra flavor.
Water/Broth:
  • Water, Broth: Liquid for cooking wild rice and adding moisture.

How to Make Stuffed Acorn Squash with Wild Rice Easily

Step 1: Warm Up the Oven

Crank your oven to a toasty 400°F and get ready for a flavor adventure.

Step 2: Prepare the Squash

Slice the acorn squash in half lengthwise and scoop out the seeds.

You can save those seeds for roasting later if you want.

Step 3: Season and Initial Roast

  • Olive oil
  • Salt
  • Pepper

Generously brush the squash halves with olive oil and sprinkle with salt and pepper.

Place them cut-side down on a baking sheet and slide into the oven for 30 minutes.

Step 4: Cook Wild Rice

Rinse the wild rice and combine with water or broth in a saucepan.

Bring to a boil, then lower the heat and let it simmer until the rice splits open and becomes tender, about 45 minutes.

Step 5: Sauté Aromatics

In a skillet, heat olive oil and sauté:
  • Onions
  • Celery

Cook until they become soft and fragrant, around 5 minutes.

Step 6: Add Garlic

Toss in minced garlic and cook for another minute to release its delicious aroma.

Step 7: Create Rice Mixture

Combine the cooked wild rice with:
  • Chopped pecans
  • Dried cranberries
  • Thyme
  • Sage

Season with salt and pepper to your liking.

Step 8: Sweeten the Squash

Remove the squash from the oven and flip cut-side up.

Optional: Brush with maple syrup for extra sweetness.

Step 9: Stuff the Squash

Fill each squash half generously with the wild rice mixture.

Step 10: Add Cheese Topping

Sprinkle feta cheese over the stuffing if desired.

Step 11: Final Bake

Return the stuffed squash to the oven and bake for 15-20 minutes until everything is heated through and the squash is perfectly tender.

Step 12: Serve and Savor

Plate your beautiful creation and enjoy every delicious bite!

Helpful Tips for a Flavorful Stuffed Acorn Squash Dish

  • Cut squash precisely down the middle, ensuring even cooking and beautiful presentation. Brush with oil to enhance caramelization and prevent drying out.
  • Rinse wild rice thoroughly to remove excess starch and achieve a fluffy, separated texture. Use broth instead of water for deeper, richer flavor in the stuffing.
  • Toast pecans briefly before adding to the rice mixture to intensify their nutty taste. Add dried cranberries for sweet-tart contrast that complements the earthy squash.
  • Replace feta with crumbled plant-based cheese or add cooked chickpeas to the stuffing for extra protein. This makes the dish more nutritionally balanced and satisfying.
  • Keep oven temperature consistent to ensure squash becomes tender without burning. Cover with foil if edges start browning too quickly during final baking stage.

Storing and Reheating Stuffed Acorn Squash the Smart Way

  • Store leftover stuffed acorn squash in an airtight container for up to 3-4 days in the refrigerator. Keep the stuffing separate from the squash shell if possible to maintain texture.
  • Wrap individual portions tightly in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Place stuffed squash on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Check internal temperature to ensure it's thoroughly warmed.
  • Preheat oven to 350°F, place stuffed squash in a baking dish, cover with foil, and warm for 15-20 minutes. Add a splash of water or broth to prevent drying out and maintain moisture.

What to Serve with Stuffed Acorn Squash with Wild Rice

  • Pair with Bold Red Wine: Select a robust Pinot Noir or Syrah that complements the earthy wild rice and sweet squash, cutting through the richness with its tannic structure.
  • Complement with Crisp Salad: Create a light arugula salad with goat cheese, toasted walnuts, and a citrus vinaigrette to balance the warm, hearty stuffed squash and add fresh texture.
  • Match with Herbal Cocktail: Mix a thyme-infused gin cocktail with a splash of elderflower liqueur to echo the recipe's herbal notes and provide a sophisticated drinking experience.
  • Enhance with Sparkling Cider: Select a dry hard apple cider that mirrors the dish's autumnal flavors, offering a crisp, slightly tart counterpoint to the sweet and savory stuffed squash.

Tasty Variations on Stuffed Acorn Squash with Wild Rice

  • Quinoa Power Bowl: Replace wild rice with protein-packed quinoa, swap pecans for almonds, and use roasted chickpeas for added crunch.
  • Vegan Mediterranean Style: Substitute feta with nutritional yeast, add kalamata olives, use vegetable broth, and incorporate roasted red peppers for rich Mediterranean flavors.
  • Gluten-Free Autumn Harvest: Keep the original recipe base, use gluten-free wild rice blend, add roasted pumpkin seeds instead of pecans, and incorporate diced butternut squash into the stuffing.
  • Protein-Packed Option: Mix cooked ground turkey or chicken into the rice stuffing, enhance with fresh herbs like parsley, and top with crumbled goat cheese for extra protein and flavor.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Acorn Squash with Wild Rice Recipe

Stuffed Acorn Squash with Wild Rice Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Description

Savory Stuffed Acorn Squash with Wild Rice combines earthy flavors and elegant presentation for an autumn-inspired meal. Hearty wild rice, roasted squash, and aromatic herbs promise a delightful culinary experience you’ll want to savor again and again.


Ingredients

Scale

Main Ingredients:

  • 2 medium acorn squash
  • 1 cup wild rice
  • 3 cups water or vegetable broth

Vegetables and Aromatics:

  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 2 celery stalks (chopped)
  • 2 cloves garlic (minced)

Seasonings and Extras:

  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 2 tablespoons maple syrup (optional)
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Heat the oven to 400°F, preparing a baking sheet for roasting the acorn squash.
  2. Slice the acorn squash lengthwise, removing and discarding the inner seeds with a spoon.
  3. Coat the squash halves with olive oil, then season with salt and pepper, placing them cut-side down on the baking sheet.
  4. Roast the squash for 30 minutes until the flesh becomes tender and slightly caramelized.
  5. Meanwhile, rinse the wild rice and combine with water in a saucepan, simmering for approximately 45 minutes until the grains split and become soft.
  6. In a skillet, sauté onions and celery over medium heat until they become translucent and fragrant.
  7. Add minced garlic to the vegetable mixture, cooking for an additional minute to release its aromatic flavors.
  8. Combine the cooked wild rice with pecans, cranberries, thyme, and sage, mixing thoroughly and seasoning with salt and pepper.
  9. Remove the roasted squash from the oven and turn the halves face-up, optionally brushing with maple syrup for added sweetness.
  10. Generously fill each squash cavity with the prepared wild rice mixture.
  11. Sprinkle feta cheese over the stuffing if desired.
  12. Return the stuffed squash to the oven, baking for 15-20 minutes to ensure the filling is heated and the cheese slightly melts.
  13. Serve immediately while warm, presenting a delightful autumn-inspired dish.

Notes

  • Customize the wild rice blend by adding quinoa or brown rice for extra nutrition and texture variation.
  • Ensure even cooking by selecting acorn squash with similar sizes and flat bottoms to prevent tipping.
  • Swap pecans with sunflower seeds or pumpkin seeds for nut-free diets, maintaining the satisfying crunch and protein boost.
  • Transform this recipe into a vegan version by replacing feta with nutritional yeast or dairy-free cheese alternatives for similar tangy flavor profile.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner, Lunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 320
  • Sugar: 9 g
  • Sodium: 250 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 5 mg
Olivia Bennett

Olivia Bennett

Recipe Developer & Culinary Educator

Expertise

  • Showcasing ingredients in plant-forward vegetarian dishes.
  • Creating adaptable weeklong menu templates centered on seasonal produce.

Education

Schoolcraft College

  • Program: Culinary Arts Associate Degree
  • Focus: Comprehensive training in culinary techniques, menu planning, and food safety.

With an Associate Degree in Culinary Arts from Schoolcraft College and a natural knack for teaching, Olivia Bennett’s all about making home cooking feel possible, even on your busiest day.
Her thing? Recipes that are budget-friendly, season-forward, and full of Southern warmth. Whether it’s a roasted veggie bowl or a five-ingredient skillet bake, Olivia makes sure it’s simple, satisfying, and something you’ll want to make again tomorrow.
When she’s not shooting step-by-step videos or testing spice blends, she’s out foraging, flipping through old cookbooks, or throwing laid-back dinner parties with a BYO-mason-jar theme.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star