Wild Rice Stuffed Acorn Squash Recipe

If you are looking for a seasonal, hearty dish that brings warmth and comfort to your table, this Wild Rice Stuffed Acorn Squash is exactly what you need. The natural sweetness of roasted acorn squash perfectly balances the earthy, nutty wild rice pilaf loaded with mushrooms, fresh herbs, and crunchy toasted almonds. It’s a vibrant, healthy meal that feels indulgent and fresh at the same time. This recipe makes a stunning centerpiece for any meal and will have you reaching for seconds before you know it.

Ingredients You’ll Need

These ingredients may be simple, but each one plays a crucial role in creating the robust flavors and textures that make this dish so special. From the creamy inside of the squash to the herby Wild Rice Stuffed Acorn Squash filling, every component adds a layer of deliciousness.

• 2 small or medium acorn squash: Pick ones that feel heavy for their size and have a deep green color with a bit of orange; they’ll roast up beautifully tender and sweet.
• Salt and pepper: Essential for seasoning the squash and the filling to bring out all the natural flavors.
• Olive oil: Adds richness and helps the squash roast to a golden perfection.
• 2 tablespoons olive oil (plus more as needed): For sautéing the vegetables and adding depth to the pilaf.
• 2 tablespoons unsalted butter: Butter brings silkiness and a toasty note to the filling.
• 1 medium yellow onion, finely diced: Sweet and tender, it forms the flavor base of the pilaf.
• 5 cloves garlic, minced: Garlic enhances aroma and adds a subtle punch.
• 8 ounces baby bella mushrooms, sliced: Their meaty texture complements the wild rice beautifully.
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried): A fragrant herb that perfectly balances the earthiness of the rice and mushrooms.
• 1 teaspoon fresh rosemary leaves, chopped (or ½ teaspoon dried): Rosemary adds a piney brightness to the mix.
• 1 ½ cups wild rice blend: The nutty wild rice is the star of this pilaf, adding bite and chewy texture.
• ¼ cup white wine (pinot grigio or sauvignon blanc): Helps to deglaze the pan and infuses a subtle acidity to brighten the filling.
• 3 cups vegetable broth (or chicken broth): The cooking liquid that makes the wild rice tender and flavorful.
• ½ cup sliced almonds (lightly toasted if desired): Adds a wonderful crunch and nutty contrast to the soft filling.
• ½ cup finely chopped Italian parsley: For fresh color and a burst of herbaceous brightness.

How to Make Wild Rice Stuffed Acorn Squash

Step 1: Prepare the Wild Rice Filling

Start by heating olive oil and butter in a medium pot over medium heat until melted and shimmering. The combination of butter and olive oil creates a rich base that prevents burning while adding flavor. Add the diced onion, cooking gently until it becomes translucent and soft, about five minutes. This step is critical because it builds the foundation of sweetness for the filling. Next, stir in the minced garlic and a little extra olive oil, allowing the garlic to release its fragrant oils without browning, about two minutes.

Step 2: Add Mushrooms and Herbs

Once the aromatics are ready, toss in the sliced baby bella mushrooms along with fresh thyme and rosemary. The mushrooms will soften and shrink, releasing earthy juices that mingle with the herbs. Stir for about three minutes until the mushrooms have wilted nicely but still retain some bite. This mix contributes to the wonderful umami flavor that’s essential in the Wild Rice Stuffed Acorn Squash filling.

Step 3: Toast the Wild Rice and Deglaze

Add the wild rice blend to the pot, stirring constantly for two minutes until it becomes fragrant, giving it a toasty aroma that hints at the depth of flavor ahead. Pour in the white wine and let it simmer until it’s reduced to almost nothing. This step not only deglazes the pan but also imparts a subtle fruitiness and acidity that balance the richness of the butter and mushrooms perfectly.

Step 4: Cook the Rice

Next, pour the vegetable or chicken broth over the rice mixture, stir in some salt and pepper to taste, and bring everything to a gentle boil. Then lower the heat and let it simmer uncovered for about 45 minutes. You’ll know it’s done when the wild rice is tender but still has a lovely chewy texture. Once cooked, remove from heat and let it rest for 10 minutes so the grains can absorb any remaining liquid and fluff up nicely.

Step 5: Finish the Filling

After the rice has rested, fluff it gently with a spatula, then fold in the toasted sliced almonds and chopped Italian parsley. The almonds add essential crunch while the parsley brightens the dish with fresh green notes. This filling is not only flavorful but texturally delightful, making the Wild Rice Stuffed Acorn Squash a true standout.

Step 6: Prepare and Roast Acorn Squash

While the rice cooks, it’s time to prep the squash. Using a very sharp knife, carefully cut each acorn squash in half lengthwise, from top to bottom. Scoop out the seeds with a spoon, just like you would with a pumpkin. To help the squash halves stand upright for roasting, slice a small flat surface on their underside. Drizzle the inside with olive oil and season with salt and pepper to taste. Place the squash cut side up on a baking sheet and roast in the preheated 425°F oven for 30 to 35 minutes. You’ll want them to be tender and golden brown, with a soft, creamy interior that pairs beautifully with the wild rice filling.

Step 7: Assemble the Wild Rice Stuffed Acorn Squash

Once the acorn squash halves are roasted, spoon the warm wild rice mixture generously into each cavity. If you like, sprinkle a little extra parsley and almonds on top for a colorful, crunchy finish. Serve immediately and watch your guests marvel at the gorgeous presentation and savor every bite of this delicious Wild Rice Stuffed Acorn Squash.

How to Serve Wild Rice Stuffed Acorn Squash

Garnishes

To elevate the appearance and flavor, adding garnishes like extra chopped parsley, toasted almonds, or even a drizzle of balsamic glaze works wonders on this dish. These little touches bring freshness, crunch, and a hint of sweetness, making each serving inviting and memorable.

Side Dishes

While the Wild Rice Stuffed Acorn Squash shines beautifully on its own, pairing it with a crisp green salad or roasted root vegetables complements the flavors perfectly. Something simple like a mixed baby greens salad with lemon vinaigrette cuts through the body of the dish with bright acidity, while roasted carrots or Brussels sprouts echo the roasted textures and deepen the rustic feel of the meal.

Creative Ways to Present

If you’re serving at a dinner party or holiday table, consider bringing the whole squash halves to the table for a dramatic presentation. Or, for a more casual crowd, scoop the filling out and serve it in bowls alongside the roasted squash wedges. Either way, the Wild Rice Stuffed Acorn Squash brings charm and hearty satisfaction to your spread.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftovers of the stuffed squash should be stored in an airtight container in the refrigerator. They will keep well for up to four days, making them perfect for enjoying throughout the week.

Freezing

This dish freezes very well if you want to prepare in advance. Wrap the stuffed squash tightly in plastic wrap and then foil, or use an airtight freezer-safe container. It will keep fresh for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a 350°F oven until warmed through, about 20 minutes, to maintain that lovely roasted texture. Alternatively, microwave on medium power in short bursts, stirring the filling halfway through for even heating. Avoid overheating to keep the squash tender but not mushy.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While acorn squash is ideal for its shape and flavor, delicata or kabocha squash also work wonderfully as alternatives. Just adjust roasting time slightly depending on the squash’s size and density.

Is wild rice necessary, or can I use regular rice?

Wild rice adds a unique nutty flavor and chewy texture that pairs beautifully with the squash and mushrooms. However, if you don’t have wild rice on hand, you can substitute with brown rice or a rice blend, though the flavor and texture will be slightly different.

Can I make this recipe vegan?

Yes! Simply substitute the unsalted butter with additional olive oil or a vegan butter alternative. Make sure to use vegetable broth instead of chicken broth to keep it fully plant-based.

How do I pick the best acorn squash?

Choose squash that are firm with smooth skin, free of soft spots or blemishes. Heavier squash for their size tend to be more moist and flavorful. A deep green color with some orange highlights usually indicates ripeness.

Can I prepare the filling ahead of time?

Definitely! The wild rice mixture can be made a day or two in advance and stored in the refrigerator. When ready to serve, reheat it gently before stuffing the roasted squash for best results.

Final Thoughts

This Wild Rice Stuffed Acorn Squash is one of those recipes that feels like a warm hug on a plate. It brings together such inviting textures and flavors that every bite is a joy. Whether you’re cooking for yourself or sharing with loved ones, I hope you give this hearty, vibrant dish a try – it’s truly a celebration of seasonal goodness you’ll want to make again and again.

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