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
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.
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.
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.
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
Key Ingredients for Stuffed Acorn Squash with Wild Rice
Main Ingredients:Vegetable Mix:Flavor Enhancers:Optional Topping:Water/Broth: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
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: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: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
Storing and Reheating Stuffed Acorn Squash the Smart Way
What to Serve with Stuffed Acorn Squash with Wild Rice
Tasty Variations on Stuffed Acorn Squash with Wild Rice
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Stuffed Acorn Squash with Wild Rice Recipe
- 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
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
- Heat the oven to 400°F, preparing a baking sheet for roasting the acorn squash.
- Slice the acorn squash lengthwise, removing and discarding the inner seeds with a spoon.
- Coat the squash halves with olive oil, then season with salt and pepper, placing them cut-side down on the baking sheet.
- Roast the squash for 30 minutes until the flesh becomes tender and slightly caramelized.
- Meanwhile, rinse the wild rice and combine with water in a saucepan, simmering for approximately 45 minutes until the grains split and become soft.
- In a skillet, sauté onions and celery over medium heat until they become translucent and fragrant.
- Add minced garlic to the vegetable mixture, cooking for an additional minute to release its aromatic flavors.
- Combine the cooked wild rice with pecans, cranberries, thyme, and sage, mixing thoroughly and seasoning with salt and pepper.
- Remove the roasted squash from the oven and turn the halves face-up, optionally brushing with maple syrup for added sweetness.
- Generously fill each squash cavity with the prepared wild rice mixture.
- Sprinkle feta cheese over the stuffing if desired.
- Return the stuffed squash to the oven, baking for 15-20 minutes to ensure the filling is heated and the cheese slightly melts.
- 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
Recipe Developer & Culinary Educator
Expertise
Education
Schoolcraft College
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.