Wild Rice Stuffed Acorn Squash Recipe
Introduction
Wild Rice Stuffed Squash is a comforting and wholesome dish perfect for autumn meals. Tender acorn squash halves are filled with a savory blend of wild rice, herbs, cranberries, and toasted pecans, offering a delightful mix of flavors and textures.
Ingredients
- 4 medium acorn squash (about 22 ounces each)
- 3 tablespoons olive oil, divided
- 1 package (6 ounces) long grain and wild rice mix
- 2 1/3 cups vegetable or chicken broth
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped pecan halves, toasted
- 2 tablespoons minced fresh parsley
Instructions
- Step 1: Preheat oven to 400°. Cut each acorn squash crosswise in half and remove the seeds. Slice a thin piece off the bottom of each half so they lie flat. Place the squash halves hollow side up on baking sheets and brush the tops with 2 tablespoons olive oil. Bake for 30-35 minutes until they are almost tender.
- Step 2: In a large saucepan, combine the rice mix, seasoning packet contents, broth, sage, and thyme. Bring to a boil, then reduce heat and simmer covered for 23-25 minutes until rice is tender and most liquid is absorbed. While the rice cooks, sauté celery and onion in the remaining 1 tablespoon olive oil in a large skillet until tender. Stir in cranberries, toasted pecans, and parsley, then remove from heat.
- Step 3: Mix the cooked rice into the skillet mixture. Fill each squash half with about 1/2 cup of the rice mixture. Return the filled squash to the oven, uncovered, for 12-15 minutes until heated through and the squash is fully tender.
Tips & Variations
- For extra flavor, add a splash of maple syrup or balsamic glaze to the rice mixture before stuffing.
- Try substituting walnuts or almonds for pecans to change the nutty crunch.
- Use quinoa or couscous instead of wild rice for a different texture and cooking time.
- Add cooked sausage or mushrooms for a heartier version.
Storage
Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in a 350° oven for 15-20 minutes or microwave until warmed through, covering loosely to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can cook the rice mixture and squash separately in advance. Stuff and bake the squash just before serving to keep it fresh.
What if I don’t have acorn squash?
Sweet potatoes, butternut squash, or delicata squash make great alternatives and can be prepared similarly.
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Wild Rice Stuffed Acorn Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 halves (serves 4 to 8 depending on serving size) 1x
- Diet: Vegetarian
Description
This Wild Rice Stuffed Squash recipe features tender acorn squash halves filled with a savory and slightly sweet wild rice mixture, enriched with dried cranberries, toasted pecans, and fresh herbs. Perfect as a comforting vegetarian main dish or a hearty side, it combines roasting and stovetop cooking to bring out the best flavors and textures in every bite.
Ingredients
Squash
- 4 medium acorn squash (about 22 ounces each)
- 3 tablespoons olive oil, divided
Rice Mixture
- 1 package (6 ounces) long grain and wild rice mix
- 2–1/3 cups vegetable or chicken broth
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped pecan halves, toasted
- 2 tablespoons minced fresh parsley
Instructions
- Prepare and Roast the Squash: Preheat your oven to 400°F (204°C). Cut each acorn squash crosswise in half and remove the seeds. Trim a thin slice from the bottom of each squash half so they sit flat on a baking sheet. Arrange the squash halves hollow side up on baking sheets and brush the tops with 2 tablespoons of olive oil. Roast in the oven for 30 to 35 minutes until the squash is almost tender.
- Cook the Rice Mixture: While the squash roasts, combine the long grain and wild rice mix along with its seasoning packet, 2-1/3 cups of broth, 1 teaspoon rubbed sage, and 1 teaspoon dried thyme in a large saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook until the rice is tender and most of the liquid has been absorbed, approximately 23 to 25 minutes.
- Sauté the Vegetables and Mix Filling: Concurrently, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped celery and onion and sauté until tender, about 5 to 7 minutes. Stir in the dried cranberries, toasted pecans, and minced fresh parsley. Remove the skillet from heat and combine the vegetable mixture with the cooked rice thoroughly.
- Stuff and Finish Baking: Spoon about 1/2 cup of the rice mixture into each roasted squash half. Return the stuffed squash to the oven uncovered and bake for an additional 12 to 15 minutes, or until the rice is heated through and the squash is fully tender.
Notes
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For a vegan option, use vegetable broth instead of chicken broth.
- You can prepare the rice mixture a day ahead and refrigerate it to save time on serving day.
- Ensure squash halves sit flat to prevent spillage of the filling during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: acorn squash stuffed, wild rice recipe, vegetarian stuffed squash, roasted squash, fall side dish
