Autumn Harvest Wild Rice Stuffed Acorn Squash

Autumn Harvest Wild Rice Stuffed Acorn Squash

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:60 Mins

Servings:4 servings

Ingredients:

• 2 medium acorn squash (approximately 1.5 lbs / 680g each)
• 2 tablespoons olive oil (30 ml)
• 1/2 teaspoon kosher salt (3g)
• 1/4 teaspoon black pepper (1g)
• 1 cup wild rice, uncooked (180g)
• 3 cups vegetable broth (710 ml)
• 1 tablespoon olive oil (15ml)
• 1 medium yellow onion, chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, chopped (100g)
• 1/2 cup dried cranberries (60g)
• 1/2 cup chopped pecans or walnuts (50g)
• 1/4 cup chopped fresh parsley (15g)
• 2 tablespoons maple syrup (30 ml)
• 1 tablespoon apple cider vinegar (15 ml)
• 1 teaspoon dried thyme (2g)
• 1/2 teaspoon dried sage (1g)
• 1/2 teaspoon kosher salt (3g), or to taste
• 1/4 teaspoon black pepper (1g), or to taste

Instructions:

• Preheat oven to 400°F (200°C). Halve squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
• Roast for 45-60 minutes, or until tender when pierced with a fork.
• Rinse wild rice and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until rice is tender and broth is absorbed.
• While the rice is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and mushrooms and cook until tender.
• In a large bowl, combine cooked wild rice, sautéed vegetables, cranberries, nuts, parsley, maple syrup, apple cider vinegar, thyme, sage, salt, and pepper. Mix well.
• Once the squash is cool enough to handle, generously stuff each half with the wild rice mixture.
• Return stuffed squash to the oven and bake for another 10-15 minutes to warm through. Alternatively, microwave individually if desired.
• Serve warm and enjoy!

Nutrition Facts

Calories	450-550
Fat	20-25g
Fiber	10-12g

Recipe Info

Category	Main Course
Cuisine	American

Recipe Introduction

Quick Hook

Ever get that craving for something autumnal and comforting? This Wild Rice Stuffed Acorn Squash recipe is where it's at! It's sweet, savoury, and oh-so-satisfying.

Brief Overview

The Acorn Squash With Wild Rice is a classic dish from North American harvest traditions. It’s easy enough for a weeknight, taking about 1 hour 30 minutes, and makes 4 delicious servings.

Main Benefits

This recipe is packed with fibre and nutrients, making it a healthy and hearty meal. The Wild Rice Stuffed Acorn Squash is perfect as a Thanksgiving Vegetarian Main Dish or a stunning addition to any Fall Vegetarian Side Dishes .

It's the kind of dish that makes you feel all warm and fuzzy inside! Honestly, it's more than a meal; it’s an experience!

What’s so Special About Mushroom & Wild Rice Stuffed Acorn Squash?

I first tried Acorn Squash Stuffed With Wild Rice at a friend's place during a bonfire night. The warmth of the squash, the earthy rice filling, and the crackling fire.

..pure bliss! But let's face it, some recipes can be a bit bland, right? That's why this one is special.

This Stuffed Acorn Squash Recipe balances the natural sweetness of the squash with savoury herbs and spices. Plus, the dried cranberries add a pop of sweetness that just works .

And did I mention it's easily adaptable to be Vegan Stuffed Acorn Squash ? Total win!

Digging into the Ingredients

Right, let's chat ingredients. You'll need two medium Acorn Squash , wild rice, your fave veg broth, and a few pantry staples.

I used cremini mushrooms, but any mushrooms will do. And don't skimp on the herbs! Thyme and sage are essential for that Autumn Squash Recipes vibe.

Honestly, the beauty of this recipe is that it's super flexible. Don’t have pecans? Walnuts work just as well. Maple syrup not your thing? A bit of honey or even brown sugar will do.

It’s all about making it your own! Time to transform into a Holiday Stuffed Squash .

From Oven to Table: Quick Cooking Tips

First off, preheat your oven to 400° F ( 200° C). Cut those Roasted Acorn Squash with Rice Filling in half and scoop out the seeds.

Don’t be shy with the olive oil, salt, and pepper. A good roast is key!

While the squash is roasting, get that wild rice cooking. Sauté some onion, garlic, and mushrooms for added flavour. Then, mix it all together with the cooked rice, cranberries, nuts, and herbs.

Stuff the squash and bake for another 10- 15 minutes to warm it all through.

Ingredients & Equipment for the Best Wild Rice Stuffed Acorn Squash

Alright, let's talk grub! We’re diving into my take on Acorn Squash With Wild Rice . Honestly, I can nearly smell the Autumn air already! It’s a perfect Fall Vegetarian Side Dish , and honestly, it is so good.

Main Ingredients: Autumn's Bounty

Here's the lowdown on what you'll need to whip up my Wild Rice Stuffed Acorn Squash .

• 2 medium acorn squash (around 1.5 lbs / 680g each). Look for squash that are heavy for their size. They should have a deep green colour and firm skin. Avoid any with soft spots.
• 2 tablespoons olive oil ( 30 ml )
• 1/2 teaspoon kosher salt ( 3g )
• 1/4 teaspoon black pepper ( 1g )
• 1 cup uncooked wild rice ( 180g )
• 3 cups vegetable broth ( 710 ml )
• 1 tablespoon olive oil ( 15ml )
• 1 medium yellow onion, chopped (about 1 cup / 150g )
• 2 cloves garlic, minced
• 1 cup chopped cremini mushrooms ( 100g )
• 1/2 cup dried cranberries ( 60g )
• 1/2 cup chopped pecans or walnuts ( 50g )
• 1/4 cup chopped fresh parsley ( 15g )
• 2 tablespoons maple syrup ( 30 ml )
• 1 tablespoon apple cider vinegar ( 15 ml )
• 1 teaspoon dried thyme ( 2g )
• 1/2 teaspoon dried sage ( 1g )
• 1/2 teaspoon kosher salt ( 3g ), adjust to taste
• 1/4 teaspoon black pepper ( 1g ), adjust to taste

I once tried using basmati rice instead of wild rice – don’t! It just wasn't the same, it was a bland Acorn Squash Stuffed With Wild Rice nightmare.

The wild rice is key for that nutty flavour and great texture!

Seasoning Notes: Spice it Up!

This ain't your nan's bland Stuffed Acorn Squash Recipe .

• Thyme and sage are essential for that autumnal vibe. Think Thanksgiving!
• Maple syrup adds a touch of sweetness. It balances the earthiness of the mushrooms. If you don't have maple syrup, brown sugar will do in a pinch.
• Don’t be scared to add a pinch of smoked paprika, a pinch.

Equipment Needed: Keep it Simple

You don't need fancy gadgets for this Vegan Stuffed Acorn Squash !

• Large baking sheet is essential
• Large saucepan with a lid
• Large skillet is needed to saute the veggies
• Sharp knife. Be careful when halving the squash, though!

Autumn Harvest: Wild Rice Stuffed Acorn Squash – Your New Fave!

Oh my gosh, you guys HAVE to try this Wild Rice Stuffed Acorn Squash ! Honestly, it's like autumn exploded in the best way possible, right on your plate.

This isn't just any recipe; it's comfort food elevated. We're talking about a hearty, flavourful dish that's perfect as one of your Fall Vegetarian Side Dishes or even as a Thanksgiving Vegetarian Main Dish .

Trust me, even the meat-eaters will be sneaking bites. It's one of those Autumn Squash Recipes that just screams cosy nights and good company.

I remember the first time I made this for my family. My nan, who usually only eats roast beef, actually asked for seconds! That's when I knew this Stuffed Acorn Squash Recipe was a winner.

Prep Like a Pro: Essential Mise en Place

Before we even think about turning on the oven, let's get our ducks in a row. We call it mise en place which is super-duper fancy for getting everything ready.

Chop your 1 medium yellow onion , mince those 2 cloves garlic . Measure out your 1 cup cremini mushrooms . Having everything prepped saves so much time.

And hey, fewer dishes later! If you're feeling organised, you can even cook the rice the day before. Honestly? It’s a game-changer.

Just store it in the fridge.

Step-by-Step to Squash Perfection

Okay, let's get cooking! Here’s how we make this happen.

1. Heat your oven to 400° F ( 200° C). That’s the magic number.
2. Halve 2 medium acorn squash and scoop out those seeds. Nobody wants seeds in their Acorn Squash Stuffed With Wild Rice !
3. Drizzle with 2 tablespoons olive oil , ½ teaspoon of salt , and ¼ teaspoon of pepper . Cut-side up on a baking sheet!
4. Roast for 45- 60 minutes . Prick it with a fork. It should be tender.
5. While the squash roasts, simmer 1 cup wild rice in 3 cups vegetable broth for 45- 50 minutes .
6. Sauté onions, garlic, and mushrooms. Mix with rice, ½ cup cranberries, ½ cup pecans , ¼ cup fresh parsley , 2 tablespoons maple syrup , 1 tablespoon apple cider vinegar , and spices.
7. Stuff each squash half and bake for another 10- 15 minutes.

Ace Tips and Tricks to Steal the Show

Want to take your Acorn Squash With Wild Rice to the next level? Toast your nuts beforehand! A little colour goes a long way.

Don’t overcook the rice. Mushy rice is a big no-no! Also, you can totally make the Mushroom & Wild Rice Stuffed Acorn Squash filling the day before.

Store in the fridge. Saves time! Also don't skimp on seasoning. Be generous with your herbs and spices. They make all the difference.

This Holiday Stuffed Squash is so versatile! For a Vegan Stuffed Acorn Squash , just ensure the maple syrup is ethically sourced.

Plus, it also works great with Butternut. Serve this Roasted Acorn Squash with Rice Filling up with a side salad and a glass of wine.

You’ll be in food heaven!

Recipe Notes: Little Gems to Make You a Star!

Right then, let's chat about some extra bits for your Wild Rice Stuffed Acorn Squash . These are my little secrets to make it truly banging! Honestly, this isn't just any Acorn Squash Stuffed With Wild Rice recipe.

It's your masterpiece in the making!

Serving Suggestions: Plating Like a Pro!

Presentation is key, innit? For plating, I like to arrange the Roasted Acorn Squash with Rice Filling on a bed of fresh greens.

Think peppery rocket or a vibrant spinach. A drizzle of balsamic glaze? Oh my gosh, yes! And don't forget complementary sides.

A simple green salad always goes down a treat. Or how about some roasted Brussels sprouts? As for beverages, a crisp apple cider or a light-bodied red wine would be just the ticket.

Storage Tips: Keeping It Fresh

Got leftovers? No worries! Refrigerate any leftover Mushroom & Wild Rice Stuffed Acorn Squash in an airtight container for up to 3 days.

For longer storage, you can freeze the unstuffed cooked wild rice filling for up to 2 months. Just let it thaw overnight in the fridge before using.

To reheat the Holiday Stuffed Squash , bake in a preheated oven at 350° F ( 175° C) for about 20 minutes , or until warmed through.

You can microwave it too, but it might get a bit soggy.

Variations: Your Squash, Your Way!

Fancy a bit of a twist? For a Vegan Stuffed Acorn Squash , make sure your maple syrup is ethically sourced.

You can swap the nuts for pumpkin seeds or sunflower seeds. Talking of seasonal swaps, try using butternut squash if you can't find acorn squash.

Perfect for those Autumn Squash Recipes ! It's basically the same thing, innit?

Nutrition Basics: Goodness in Every Bite

This Wild Rice Stuffed Acorn Squash is packed with goodness. Each serving contains roughly 450-550 calories, 10-15g of protein, and a whopping 10-12g of fiber! Wild rice is a great source of antioxidants.

Acorn squash is full of vitamins and minerals. It's one of the best Fall Vegetarian Side Dishes ! It can even work as a Thanksgiving Vegetarian Main Dish .

So there you have it, some extra tips and tricks to elevate your Stuffed Acorn Squash Recipe . Don't be afraid to experiment and make it your own.

Get in there, have fun and cook up a storm! Honestly, you've got this!