Fall is in the air, and what better way to celebrate the season than with a hearty, comforting dish that’s as nutritious as it is delicious?
Enter our Stuffed Acorn Squash with Wild Rice.
This versatile, nutritious, and downright delicious dish is sure to become a staple in your fall recipe repertoire.
Whether you’re cooking for a cozy night dinner or hosting a festive gathering, this stuffed acorn squash will steal the show.
Why Stuffed Acorn Squash is the Perfect Fall Dish
This seasonal gem is at its peak freshness in autumn, offering a delightful blend of flavors and textures that perfectly capture the essence of fall.
But it’s not just about taste – acorn squash is a nutritional superstar! Packed with fiber, vitamins, and minerals, it’s a fantastic base for a wholesome meal.
When paired with protein-rich wild rice, you’ve got a dish that’s as good for your body as it is for your taste buds.
One of the best things about stuffed acorn squash is its versatility. You can mix and match flavors and ingredients to suit any dietary preference or taste.
Whether you’re a meat lover, vegetarian, or vegan, there’s a stuffing combination that’ll make your heart sing.
Choosing and Preparing Your Acorn Squash
Picking the perfect acorn squash is key to a delicious final dish. Look for squash that feels heavy for its size, with a deep green color and a bit of orange on the bottom.
The skin should be smooth and free from soft spots.
Once you’ve got your squash home, give it a good wash. Then, it’s time for the fun part – cutting! Use a sharp knife to carefully slice the squash in half from stem to tip.
Scoop out those seeds (don’t toss them – they’re great roasted for a snack!), and you’re ready to go.
To achieve that perfect roasted texture, brush the cut sides with a bit of olive oil and sprinkle with salt and pepper.
Roast cut-side down at 400°F (200°C) for about 30 minutes, or until you can easily pierce the flesh with a fork.
Pro tip: If you can’t find acorn squash, don’t fret! This recipe works beautifully with other squash varieties like butternut or delicata.
The Magic of Wild Rice: Selecting and Cooking
Wild rice isn’t just any old grain – it’s a flavor explosion waiting to happen! This aquatic grass seed (yep, it’s not actually rice!) comes in several varieties, each with its own unique taste.
Some are nuttier, some are earthier, but they’re all delicious.
Cooking wild rice is a bit different from regular rice. Use a ratio of 1 part rice to 3 parts water, and simmer for about 45 minutes until the grains split open and curl.
Want to amp up the flavor? Try cooking your rice in vegetable or chicken broth instead of water, and throw in some bay leaves or thyme sprigs.
Crafting the Perfect Stuffing Mixture
Now for the fun part – creating your stuffing! Start with your cooked wild rice as a base, then let your creativity run wild. Some essential ingredients for a flavorful stuffing include:
- Sautéed onions and garlic for depth
- Diced celery for crunch
- Chopped nuts (like pecans or walnuts) for texture
- Dried cranberries or chopped apples for a touch of sweetness
- Fresh herbs like sage, thyme, or rosemary for an aromatic punch
For a vegetarian version, try adding crumbled feta or goat cheese. Vegans can toss in some roasted chickpeas or lentils for extra protein.
The key is to balance flavors and textures to create a stuffing that’s interesting with every bite.
Step-by-Step Guide to Stuffing and Baking
- Preheat your oven to 375°F (190°C).
- Once your acorn squash halves are pre-roasted, flip them cut-side up in a baking dish.
- Fill each half generously with your prepared stuffing mixture. Don’t be shy – mound it up!
- If desired, sprinkle some cheese on top for an extra layer of flavor.
- Cover the dish with foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the squash is fully tender and the top of the stuffing is golden brown.
You’ll know it’s done when the squash flesh is easily pierced with a fork and the stuffing is heated through. Be careful not to overcook, or your beautiful squash boats might turn mushy!
Delicious Variations to Try
Why stop at one version? Here are some exciting variations to keep your taste buds guessing:
- Mediterranean Delight: Mix feta, olives, and sun-dried tomatoes into your wild rice stuffing.
- Southwest Fiesta: Add black beans, corn, and a sprinkle of cumin for a Tex-Mex twist.
- Asian Fusion: Stir some teriyaki sauce into your rice and top with edamame and sesame seeds.
- Sweet Treat: For a dessert version, stuff with sweet wild rice pudding and sprinkle with cinnamon!
Pairing and Serving Suggestions
Your stuffed acorn squash is a meal in itself, but if you’re looking to round out the plate, consider these complementary sides:
- A crisp green salad with a tangy vinaigrette
- Roasted Brussels sprouts or green beans
- A slice of crusty bread to soak up any extra juices
Stuffed Acorn Squash with Wild Rice
Ingredients
- 2 medium acorn squash
- 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
- ½ cup chopped pecans
- ¼ cup dried cranberries
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 2 tablespoons maple syrup optional
- ¼ cup crumbled feta cheese optional
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half from stem to tip. Scoop out the seeds and discard or save for roasting.
- Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30 minutes.
- While the squash is roasting, rinse the wild rice and combine it with 3 cups of water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender and has split open.
- In a large skillet, heat olive oil over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the cooked wild rice, chopped pecans, dried cranberries, thyme, and sage. Season with salt and pepper to taste.
- Remove the squash from the oven and flip them cut-side up. If desired, brush the insides with maple syrup.
- Fill each squash half generously with the wild rice mixture.
- If using, sprinkle feta cheese on top of the stuffing.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the squash is fully tender and the stuffing is heated through.
- Serve hot and enjoy!