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Cozy Stuffed Acorn Squash with Wild Rice

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A comforting, hearty dinner featuring roasted acorn squash halves filled with a savory mixture of wild rice, sautéed vegetables, walnuts, and herbs. This simple, wholesome meal is perfect for fall gatherings or cozy weeknights.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup wild rice blend (wild rice mixed with brown or white rice)
  • 2 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 3 cloves garlic, minced
  • 1 cup raw walnuts, roughly chopped
  • 1 tablespoon fresh sage leaves, chopped (or 1 tsp dried sage)
  • 2 tablespoons unsalted butter or high-quality olive oil
  • 1 tablespoon pure maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash the acorn squash. Carefully cut each squash in half from stem to root. If too tough, microwave whole squash for 2-3 minutes to soften.
  3. Use a large spoon or ice cream scoop to scrape out seeds and pulp from the center of each half.
  4. Drizzle cut sides with olive oil and sprinkle with salt. Place cut-side down on the baking sheet.
  5. Roast for 30-40 minutes until a fork easily pierces the thickest part of the flesh.
  6. While squash roasts, rinse wild rice. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until liquid is absorbed. Fluff with a fork.
  7. In a large skillet over medium heat, melt butter or heat olive oil. Add onion and carrots; sauté for 5-7 minutes until softened.
  8. Add garlic and sage; cook for 1 minute until fragrant.
  9. Add cooked wild rice to the skillet. Stir in walnuts, maple syrup, salt, and pepper. Cook for 2 more minutes to meld flavors.
  10. Flip roasted squash halves cut-side up. Spoon the wild rice mixture generously into each cavity.
  11. Return stuffed squash to the oven, cut-side up. Bake for 10-15 minutes to heat filling through.
  12. Remove from oven, let cool for 5 minutes, and serve warm.

Notes

Save the squash seeds to roast with salt and paprika for a snack. Toast walnuts in a dry pan for 3-5 minutes before adding to the filling for better flavor. If using 100% wild rice, adjust liquid and cooking time accordingly. For a spicy kick, add red pepper flakes or jalapeño.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, fall dinner, vegetarian, vegan option, gluten-free, healthy comfort food, easy dinner

Find it online: https://twirltaste.com/cozy-stuffed-acorn-squash-with-wild-rice-easy-5-ingredient-dinner/