Wild Rice Stuffed Acorn Squash
In short: Roasted acorn squash halves filled with wild rice, mushrooms, sage, dried cranberries and toasted pecans. A festive vegan main that is also gluten-free. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Acorn squash roasts into sweet, soft bowls that need no plates other than their own skin, and wild rice gives the filling a nutty chew. Mushrooms, celery and sage bring savory flavor, while dried cranberries and pecans add sweetness and crunch. A drizzle of maple syrup finishes the dish. It looks impressive on a festive table but is easy to prepare in stages, with the rice cooked a day ahead.
Instructions
- Heat the oven to 200°C (400°F). Brush the cut sides of the squash with the 2 tablespoons of olive oil for the squash and sprinkle with 1/2 teaspoon of salt. Place them cut-side down on a lined baking sheet.
- Roast the squash for 25 to 30 minutes, until just tender when pierced with a knife.
- Meanwhile, put the wild rice and water in a pot, bring to a boil, cover and simmer for 40 to 45 minutes until the grains split open. Drain.
- Heat the 1 tablespoon of olive oil for the filling in a skillet and cook the onion and celery for 6 minutes. Add the mushrooms and cook for 6 minutes more, then stir in the garlic, sage and thyme for 1 minute.
- Stir in the rice, cranberries, pecans, 1 tablespoon of the maple syrup, the 1/4 teaspoon of salt and the parsley. Taste and adjust.
- Turn the squash cut-side up, brush with a little of the remaining maple syrup and pile the filling into the cavities.
- Roast for 15 to 20 minutes, until the filling is hot and the pecans are toasted. Drizzle with the last of the maple syrup and serve.
Tips
- Cut a thin slice off the rounded bottom of each squash half so it sits flat on the tray without tipping.
- Cook the wild rice up to 2 days ahead and keep it in the fridge. If you like a milder grain, mix wild rice with an equal amount of brown rice.
Questions and answers
Can I use another type of squash?
Yes. Small delicata, carnival or butternut squash work, though the cooking time varies. Check them after 20 minutes and cook until a knife slides in easily.
Can I prepare the stuffed squash ahead?
Roast the squash and make the filling up to 2 days ahead, then assemble and reheat for 20 minutes before serving.
Can I eat the squash skin?
Yes. Acorn squash skin is edible once roasted and becomes tender. Some people leave it, but it is safe and has fiber.
How long does it take to make Wild Rice Stuffed Acorn Squash?
About 1 h 50 min in total: 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Wild Rice Stuffed Acorn Squash?
About 540 kcal per serving, with 10 g of protein, 78 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 78 g |
| Fat | 21 g |
| Fiber | 12 g |
| Sugar | 33 g |
| Sodium | 430 mg |
Estimated values, calculated from the ingredients.
