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Cozy Stuffed Acorn Squash: Easy Wild Rice Recipe

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A hearty and comforting meal featuring roasted acorn squash halves stuffed with a savory mixture of wild rice, sautéed aromatics, herbs, and toasted nuts. This gluten-free dish is perfect for cozy dinners and comes together in under an hour.

Ingredients

Scale
  • 2 medium acorn squash, washed and halved
  • 1 cup dry wild rice
  • 2 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 3 cloves fresh garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 1 tablespoon pure maple syrup
  • 1/2 cup chopped walnuts or pecans
  • Olive oil for brushing squash

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Rinse wild rice under cold water. Combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45-60 minutes until grains pop open and are tender. Fluff with a fork and set aside.
  3. Carefully cut acorn squash in half lengthwise and scoop out seeds and pulp.
  4. Brush cut sides of squash with olive oil and season with salt. Place cut-side down on the baking sheet.
  5. Roast squash for 30-40 minutes until tender enough to pierce with a fork. Flip over once done.
  6. While squash roasts, melt butter in a large skillet over medium heat. Add diced onion and cook until translucent (about 5 minutes).
  7. Add minced garlic, thyme, and sage to the skillet. Cook for 1 minute until fragrant.
  8. Stir in the cooked wild rice, chopped nuts, and maple syrup. Mix well to combine and remove from heat.
  9. Reduce oven temperature to 350°F (175°C). Spoon the rice mixture generously into each roasted squash half.
  10. Place stuffed squash back in the oven, cut-side up, and bake for 15-20 minutes until heated through.
  11. Remove from oven, let cool for 5 minutes, garnish with fresh parsley or extra nuts, and serve immediately.

Notes

If the squash is too hard to cut, microwave the whole squash for 2-3 minutes to soften the skin. Wild rice takes longer to cook than other grains, so be patient. Toasting the nuts before adding them enhances their flavor. This recipe can be made dairy-free by swapping butter for olive oil or vegan butter.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, vegetarian, gluten-free, fall recipes, healthy dinner, comfort food, plant-based

Find it online: https://islatable.com/cozy-stuffed-acorn-squash-easy-wild-rice-recipe/