Irresistible Stuffed Acorn Squash with Wild Rice Recipe

Stuffed Acorn Squash with Wild Rice is a culinary journey that tantalizes your taste buds with sweet and savory flavors. Imagine sinking your teeth into a perfectly roasted acorn squash, its buttery flesh bursting with the nutty aroma of wild rice and fresh herbs. This dish isn’t just food; it’s an experience that warms your heart and fills your home with comfort.

Growing up, my family would gather around the table during autumn, sharing stories over dishes like this one. Stuffed Acorn Squash became our tradition, a symbol of togetherness and gratitude. It’s perfect for cozy dinners or holiday feasts, and I promise it’ll have everyone asking for seconds—just don’t forget to save some for yourself!

Ingredients for Stuffed Acorn Squash with Wild Rice

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Choose firm squashes without blemishes for roasting; they should feel heavy for their size.

• Wild Rice: This nutty grain adds depth to your stuffing; opt for long-grain varieties for better texture.

• Onion: A medium yellow onion works best; it adds sweetness when sautéed and balances flavors.

• Celery: Fresh celery provides crunch; chop it finely so it integrates well into the stuffing.

• Carrots: Their natural sweetness complements the dish; dice them small to ensure even cooking.

• Dried Cranberries: These add a pop of color and tartness; look for unsweetened varieties if you prefer less sugar.

• Walnuts: Chopped walnuts give a satisfying crunch; toast them lightly before adding to deepen their flavor.

• Vegetable Broth: Use low-sodium broth to control salt levels while enhancing the stuffing’s flavor.

• Olive Oil: A drizzle of olive oil helps roast the squash perfectly; extra virgin is best for added flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Stuffed Acorn Squash with Wild Rice

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Grab a baking dish and spray it lightly with nonstick cooking spray—a sticky situation is not what we want!

Step 2: Prepare the Acorn Squash

Cut each acorn squash in half lengthwise and scoop out the seeds. Place them cut-side up in the prepared baking dish, drizzle with olive oil, and season with salt and pepper.

Step 3: Roast the Squash

Pop those beauties in the oven for about 30 minutes until they’re tender but still hold their shape—like a good friend who never crumbles under pressure!

Step 4: Cook the Wild Rice

While the squash roasts, rinse your wild rice under cold water. In a saucepan, bring vegetable broth to a boil, add the wild rice, cover, reduce heat, and simmer until tender—around 45 minutes.

Step 5: Make the Filling

In a skillet over medium heat, sauté chopped onion, celery, and carrots in olive oil until soft (about 5 minutes). Stir in dried cranberries and walnuts for that delightful crunch.

Step 6: Combine Everything

Once the wild rice is cooked, fluff it up with a fork and mix it into your sautéed vegetables. Add salt and pepper as needed; remember—tasting is key!

Step 7: Stuff It Up

Fill each roasted acorn squash half generously with your wild rice mixture. Return them to the oven for another ten minutes—let those flavors meld like best friends at a reunion.

Transfer to plates and drizzle with extra olive oil or balsamic glaze for that perfect finishing touch! Serve warm alongside your favorite protein or as an impressive vegetarian main course.

And there you have it! Your very own Stuffed Acorn Squash with Wild Rice—a dish that’s not just food but also an invitation to gather around the table and enjoy life’s little moments together.

Perfecting the Cooking Process

For the best results, roast the acorn squash first to bring out its natural sweetness. While it bakes, prepare your wild rice and sauté any veggies or proteins. Combine everything once the squash is tender for a seamless finish.

Add Your Touch

Feel free to swap wild rice for quinoa or brown rice if that’s more your style. Toss in your favorite nuts, spices, or even dried fruits like cranberries for a sweet twist. Make it yours!

Storing & Reheating

To store leftovers, place them in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through to keep that delightful texture intact.

The first time I made stuffed acorn squash with wild rice, my friends couldn’t stop raving about it. It was a chilly fall evening, and those warm flavors felt like pure comfort.

FAQs :

What is the best way to prepare Stuffed Acorn Squash with Wild Rice?

To prepare Stuffed Acorn Squash with Wild Rice, start by cutting the acorn squash in half and removing the seeds. Roast the halves until tender. Meanwhile, cook wild rice according to package instructions. In a skillet, sauté onions, garlic, and any other desired vegetables. Combine the cooked wild rice with the sautéed mixture and season to taste. Fill each roasted squash half with this flavorful stuffing, then return them to the oven for a short bake to meld the flavors.

Can I make Stuffed Acorn Squash with Wild Rice ahead of time?

Yes, you can definitely make Stuffed Acorn Squash with Wild Rice ahead of time. Prepare the filling and roast the squash a day in advance. Just store them separately in airtight containers in the refrigerator. When you’re ready to serve, reheat them together in the oven until they are warmed through. This makes it a fantastic option for meal prep or holiday gatherings.

What types of wild rice work best for stuffed acorn squash?

When preparing Stuffed Acorn Squash with Wild Rice, choose high-quality wild rice varieties such as North American wild rice or blends that include brown rice for added texture and flavor. These types provide a nutty taste that complements the sweetness of acorn squash beautifully. Avoid instant or pre-cooked varieties, as they may not hold their texture well during cooking.

Can I customize my Stuffed Acorn Squash filling?

Absolutely! One of the great things about Stuffed Acorn Squash with Wild Rice is its versatility. You can customize your filling by adding nuts, dried fruits, or even proteins such as cooked sausage or tofu. Feel free to experiment with various spices and herbs to suit your taste preferences, making this dish uniquely yours.

Conclusion for Stuffed Acorn Squash with Wild Rice :

Stuffed Acorn Squash with Wild Rice is a delightful dish that offers both flavor and nutrition. By roasting acorn squash and filling it with savory wild rice and vegetables, you create a meal that is visually appealing and satisfying. This recipe allows for customization based on personal preferences while being perfect for any occasion. Enjoy this wholesome treat during fall festivities or as a wholesome dinner option any time of year!

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Stuffed Acorn Squash with Wild Rice

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• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves 4

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Description

Experience the warmth of fall with Stuffed Acorn Squash filled with nutty wild rice and vibrant vegetables. This delightful dish features sweet, roasted acorn squash paired with a savory stuffing that is both visually stunning and satisfying. Perfect for cozy dinners or holiday gatherings, this easy-to-make recipe will impress family and friends while delivering a healthy meal full of flavor.

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Ingredients

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• 2 medium acorn squashes
• 1 cup wild rice
• 1 medium yellow onion, diced
• 1 cup celery, chopped finely
• 1 cup carrots, diced small
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup walnuts, chopped
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
2. Cut the acorn squashes in half lengthwise, scoop out the seeds, place them cut-side up in the baking dish, drizzle with olive oil, and season with salt and pepper.
3. Roast the squash for about 30 minutes until tender but firm.
4. Rinse wild rice under cold water. In a saucepan, bring vegetable broth to a boil; add wild rice, cover, reduce heat, and simmer for about 45 minutes until tender.
5. In a skillet over medium heat, sauté onion, celery, and carrots in olive oil until soft (about 5 minutes). Stir in cranberries and walnuts.
6. Once the wild rice is cooked, fluff it with a fork and mix it into the sautéed vegetables. Season as needed.
7. Generously fill each roasted acorn squash half with the wild rice mixture. Return to the oven for another 10 minutes.
8. Serve warm drizzled with extra olive oil or balsamic glaze.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed half acorn squash (approximately 250g)
• Calories: 350
• Sugar: 7g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg