Roasted Acorn Squash Stuffed with Wild Rice
Warm, cozy, and packed with wholesome flavor, this Roasted Acorn Squash Stuffed with Wild Rice is the perfect fall comfort food! Filled with nutty wild rice, savory herbs, and hearty seasonal ingredients, this healthy stuffed squash recipe makes an easy vegetarian dinner or stunning holiday side dish.
Ingredients
- For the Squash:
- 2 medium acorn squash
- 2 teaspoons olive oil
- Salt and pepper, to taste
- For the Wild Rice Filling:
- 1 cup cooked wild rice (or wild rice blend)
- 1 small onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- ½ cup mushrooms, diced
- ¼ cup dried cranberries or raisins (optional)
- ¼ cup chopped pecans or walnuts
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: ¼ cup grated Parmesan or crumbled goat cheese for topping
Instructions
- Preparing the Squash: Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper. Place squash halves cut side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes until tender but not mushy.
- Preparing the Filling: Heat olive oil in a skillet over medium heat. Sauté onion, celery, and carrot for 5–6 minutes until softened. Add garlic and mushrooms, cooking another 2–3 minutes until fragrant. Stir in cooked wild rice, dried cranberries, nuts, thyme, salt, and pepper. Cook for 2–3 minutes to combine flavors. Taste and adjust seasoning as needed.
- Assembling: Remove roasted squash from oven and flip cut side up. Spoon wild rice mixture into each squash half. Optional: Sprinkle with grated Parmesan or crumbled goat cheese. Return stuffed squash to oven and bake for an additional 10–15 minutes until heated through and cheese is melted.