Roasted Acorn Squash with Wild Rice Stuffing
Elevate your fall dining experience with this Roasted Acorn Squash with Wild Rice Stuffing, a dish that’s as visually stunning as it is delicious. Tender roasted acorn squash halves become the perfect edible bowls for a hearty and flavorful stuffing made from nutty wild rice, savory sautéed vegetables, sweet dried cranberries, and crunchy pecans, all seasoned with aromatic herbs like thyme and sage. This vegetarian and gluten-free recipe is ideal for holiday gatherings or weeknight dinners, offering a beautiful balance of seasonal flavors and wholesome ingredients. Serve it as a satisfying main course or an impressive side dish, and watch it steal the spotlight on your table.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup wild rice blend
- 2 cups vegetable broth
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 2 minced garlic cloves
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried sage
- 0.5 cups dried cranberries
- 0.5 cups, chopped pecans
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the acorn squashes in half lengthwise from stem to tip and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and set aside to cool slightly.
While the squash is roasting, rinse the wild rice blend under cold water. In a medium saucepan, bring the vegetable broth to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork when done.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery, cooking for 3-4 minutes until softened. Stir in the minced garlic, thyme, and sage, cooking until fragrant, about 1 minute.
Stir the cooked wild rice into the skillet with the sautéed vegetables. Add the dried cranberries, chopped pecans, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well to combine and heat everything through.
Turn the roasted squash halves cut-side up on the baking sheet. Fill each squash cavity generously with the wild rice stuffing.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and the edges are slightly golden.
Remove from the oven and garnish each stuffed squash with fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
