Stuffed Acorn Squash with Wild Rice
This stuffed acorn squash with wild rice recipe is a delightful autumn dish that combines the nutty flavor of wild rice with the subtle sweetness of acorn squash.Packed with nutrients and bursting with fall flavors, it's a versatile recipe that can be easily customized to suit various dietary needs.
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!