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
- 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