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As the leaves turn vibrant shades of gold and crimson, the arrival of autumn invites us to embrace the beauty of seasonal cooking. One of nature's bountiful offerings during this time is the acorn squash, a versatile ingredient that not only adds a touch of warmth to our tables but also serves as a canvas for a variety of flavors. Stuffed acorn squash has become a beloved dish, especially for those seeking a nourishing, plant-based option that can easily transition from a cozy family dinner to a festive holiday gathering.

Stuffed Acorn Squash with Wild Rice

Discover the warmth of autumn with this delicious stuffed acorn squash recipe featuring wild rice. This dish not only highlights the unique flavors of roasted acorn squash but also offers a nutritious filling with hearty vegetables and spices. It's a perfect choice for cozy dinners or festive gatherings, celebrating seasonal ingredients. Learn how to create this visually stunning and nutritious dish that will impress your family and friends throughout the fall. Enjoy a healthy, comforting meal that encapsulates the essence of the season!
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Ingredients
  

2 medium acorn squash

1 cup wild rice, rinsed and drained

2 cups vegetable broth (or chicken broth if preferred)

1 small onion, finely diced

2 cloves garlic, minced

1 cup mushrooms, diced (cremini or button)

1 cup chopped kale or spinach

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped

1 teaspoon dried thyme

1 teaspoon dried sage

Salt and pepper, to taste

Olive oil, for cooking

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the squash.

    Prepare the Squash: Slice each acorn squash in half vertically and carefully scoop out the seeds using a spoon. Lightly brush the insides of each half with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the flesh is fork-tender.

      Cook the Wild Rice: As the squash roasts, bring a medium saucepan of vegetable broth to a boil. Add the wild rice, then reduce the heat, cover the pan, and let it simmer for about 40-45 minutes, or until the rice is tender but chewy. Once done, fluff the rice with a fork, and set it aside.

        Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing for about 3-4 minutes until the onion turns translucent. Incorporate the diced mushrooms and cook for another 5 minutes, allowing them to soften. Finally, stir in the chopped kale or spinach and cook until it wilts down, about 2-3 minutes.

          Combine the Filling: In a spacious mixing bowl, combine the cooked wild rice, the sautéed vegetable mixture, dried cranberries, chopped walnuts, dried thyme, and sage. Season to taste with salt and pepper, and mix well until all ingredients are combined thoroughly.

            Stuff the Squash: Carefully flip each roasted acorn squash half so the cut side is facing up. Generously fill each half with the wild rice mixture, pressing down slightly to pack it in and ensure they are filled to the brim.

              Final Bake: Place the stuffed acorn squash back in the oven and bake for an additional 15-20 minutes. This final baking will meld the flavors and slightly crisp the top.

                Serve: Once cooked, remove the squash from the oven and allow them to cool for a few minutes. If desired, garnish with freshly chopped parsley before serving. Enjoy these stuffed acorn squashes warm as a filling main dish or an elegant side!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings