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Acorn squash, with its distinctive green exterior and sweet, creamy flesh, is a staple in autumn cooking. This versatile vegetable belongs to the Cucurbita genus, which includes other popular squashes like zucchini and butternut squash. Acorn squash is easily recognizable by its acorn-like shape and ridged skin, which can range from dark green to a golden yellow with orange streaks.

Stuffed Acorn Squash with Wild Rice

Embrace the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe. This hearty dish pairs the sweet creaminess of acorn squash with a nutritious filling of wild rice, vibrant vegetables, and crunchy nuts. Not only is it a beautiful centerpiece for your table, but it also offers a wealth of health benefits, making it perfect for family gatherings or cozy weeknight dinners. Discover the ingredients, preparation tips, and nutritional insights to elevate your autumn dining experience. Enjoy the warmth and comfort of this seasonal favorite!
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Ingredients
  

2 medium acorn squashes

1 cup wild rice, rinsed and drained

2 cups vegetable broth

2 tablespoons olive oil (divided)

1 medium onion, diced

2 cloves garlic, minced

1 cup diced mushrooms (cremini or shiitake)

1 cup chopped kale or spinach

½ cup dried cranberries, roughly chopped

½ cup pecans or walnuts, chopped

1 teaspoon dried thyme

1 teaspoon dried sage

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squashes.

    Prepare the Squash: Carefully slice each acorn squash in half from the stem to the tip. Use a spoon to scoop out the seeds and stringy pulp. Brush the insides of the squashes with 1 tablespoon of olive oil and sprinkle a pinch of salt. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are fork-tender.

      Cook the Wild Rice: While the squash roasts, combine the rinsed wild rice and vegetable broth in a medium saucepan. Bring it to a gentle boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the rice is tender and has absorbed most of the liquid. Once cooked, fluff the rice with a fork and set aside.

        Sauté the Vegetables: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it turns translucent. Incorporate the minced garlic and cook for an additional minute until fragrant. Next, add the diced mushrooms and sauté until they release their moisture and become soft, about 5-7 minutes.

          Combine the Filling: In the skillet with the sautéed vegetables, add the chopped kale or spinach, dried cranberries, chopped nuts, thyme, sage, and the cooked wild rice. Season the mixture with salt and pepper to taste. Stir everything together and cook for another 2-3 minutes until the greens are wilted.

            Stuff the Squash: Gently turn the roasted acorn squash halves over so the cut-side is facing up. Generously fill each half with the wild rice filling, pressing down slightly to pack it in.

              Final Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the filling is heated through and the tops are slightly crispy.

                Serve: Once out of the oven, allow the stuffed squashes to cool for a few minutes. Garnish each half with a sprinkle of fresh parsley before serving. Enjoy your heartwarming and nutritious dish!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings

                    Presentation Tips: Serve the stuffed squashes on a rustic wooden board or a colorful platter. Add a sprinkle of extra cranberries and nuts on top for an appealing finish.