Print

Cozy Stuffed Acorn Squash with Wild Rice

Stuffed Acorn Squash with Wild Rice - featured image
Print Recipe

A comforting, simple dish featuring roasted acorn squash halves filled with a savory-sweet mixture of wild rice, caramelized onions, garlic, and maple syrup. Perfect for fall weeknights.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup wild rice
  • 2.5 cups water or vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter (or olive oil for vegan)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and freshly cracked black pepper, to taste
  • 1 teaspoon olive oil (for roasting squash)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash acorn squashes. Carefully cut each squash in half lengthwise. Scoop out seeds and stringy pulp with a large spoon.
  3. Drizzle cut sides with olive oil and sprinkle with salt. Place cut-side down on the baking sheet.
  4. Roast for 30-40 minutes until a fork pierces the skin easily. Remove from oven and reduce temperature to 375°F (190°C).
  5. While squash roasts, rinse wild rice. In a saucepan, combine rice and water/broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender. Fluff with a fork.
  6. In a skillet, melt butter over medium heat. Add diced onion and a pinch of salt; cook for 5-7 minutes until soft. Add garlic and thyme; cook for 1 minute until fragrant.
  7. Add cooked wild rice to the skillet. Stir in maple syrup, cranberries (if using), salt, and pepper. Mix well and remove from heat.
  8. Turn roasted squash halves cut-side up. Spoon the rice mixture generously into each cavity.
  9. Return stuffed squash to the oven, cut-side up. Bake for 15-20 minutes to meld flavors. Optionally broil for 2 minutes for browning.
  10. Let rest for 5 minutes before serving.

Notes

If cutting the squash is difficult, microwave it for 2-3 minutes first to soften the skin. Ensure wild rice is fully tender before mixing. For a flat base to prevent tipping, trim a small slice off the bottom of the squash halves.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, fall recipes, vegetarian, vegan, gluten-free, healthy dinner, cozy meals

Find it online: https://lindabake.com/cozy-stuffed-acorn-squash-with-wild-rice-4-ingredients/