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Wild Rice Stuffed Acorn Squash Recipe

Wild Rice Stuffed Acorn Squash Recipe
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★★★★★

5.2 from 29 reviews

A hearty and flavorful wild rice stuffed acorn squash recipe featuring a savory blend of mushrooms, fresh herbs, toasted almonds, and aromatic wild rice pilaf, roasted to tender perfection. This vegetarian dish is perfect as a wholesome main or elegant side, combining sweet roasted squash with nutty, aromatic filling.

Ingredients

Scale

For the Acorn Squash

  • 2 small or medium acorn squash
  • Olive oil, for drizzling
  • Salt and pepper, to taste

For the Wild Rice Stuffing

  • 2 tablespoons olive oil (plus more as needed)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary leaves, chopped (or ½ teaspoon dried)
  • 1 ½ cups wild rice blend
  • ¼ cup white wine (pinot grigio or sauvignon blanc)
  • 3 cups vegetable broth (or chicken broth)
  • Salt and pepper, to taste
  • ½ cup sliced almonds (lightly toasted if desired)
  • ½ cup finely chopped Italian parsley

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the acorn squash later.
  2. Cook Onions and Garlic: In a 3.5-quart non-stick pot, heat olive oil and butter over medium heat. Add diced onions and cook until they become translucent and soft, about 5 minutes. Add minced garlic and a little more olive oil, cooking an additional 2 minutes until fragrant.
  3. Sauté Mushrooms and Herbs: Stir in the sliced mushrooms, fresh thyme, and rosemary. Cook, stirring occasionally, for about 3 minutes until mushrooms soften.
  4. Add Wild Rice: Mix in the wild rice blend and stir for about 2 minutes until you smell a nutty fragrance, enhancing the flavor.
  5. Deglaze and Simmer: Pour in the white wine and cook until it reduces by half. Stir in the vegetable broth, season with salt and pepper, and bring the mixture to a boil. Reduce the heat to a simmer and cook for approximately 45 minutes or until the rice is tender and cooked through. Remove from heat and allow it to rest for 10 minutes.
  6. Fluff and Add Final Ingredients: Gently fluff the cooked rice with a spatula. Stir in the toasted almonds and chopped Italian parsley to add texture and freshness.
  7. Prepare Acorn Squash: While the rice cooks, carefully slice each acorn squash in half lengthwise with a sharp knife. Scoop out the seeds and create a small flat surface on the bottom of each half so they stand upright.
  8. Season and Roast Squash: Drizzle the inner cavity of each squash half with olive oil, then season with salt and pepper. Place them cut-side up on a baking sheet and roast in the preheated oven for 30 to 35 minutes, or until the flesh is golden brown and tender when pierced with a fork.
  9. Assemble the Dish: Fill each roasted acorn squash half generously with the wild rice mixture. Garnish with additional parsley and almonds if desired, then serve warm and enjoy your delicious stuffed acorn squash!

Notes

  • Choose acorn squash that are firm and heavy for their size with no soft spots to ensure ripeness and freshness.
  • You can substitute vegetable broth with chicken broth if you prefer a non-vegetarian option.
  • Lightly toasting almonds enhances their crunch and flavor but is optional.
  • This recipe can be made ahead by preparing the filling and roasting the squash separately, then assembling before serving.
  • For a richer flavor, use unsalted butter instead of all olive oil for the sautéing step.

Nutrition

Keywords: wild rice stuffed acorn squash, stuffed squash recipe, vegetarian main dish, wild rice pilaf, autumn recipes, hearty vegetarian dinner

Find it online: https://servedbynora.com/wild-rice-stuffed-acorn-squash-recipe/