Stuffed Acorn Squash with Wild Rice is like autumn wrapped in a cozy blanket, inviting you to savor its sweet, nutty flavors with every bite. Picture a golden acorn squash, tender and roasted to perfection, cradling a warm mix of wild rice, fragrant herbs, and crunchy nuts. The aroma wafting through your kitchen will have everyone asking when dinner is served.

This dish isn’t just food; it’s an experience that brings back memories of family gatherings and crisp fall evenings. Whether you’re hosting a holiday feast or simply looking for a comforting weeknight meal, Stuffed Acorn Squash with Wild Rice promises to be the star of your dining table. Brace yourself for a delightful explosion of flavor that will leave you dreaming about this dish long after the last bite!

Ingredients for Stuffed Acorn Squash with Wild Rice

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

• Acorn Squash: Look for firm squashes with deep green skin; they’ll roast beautifully and hold the stuffing well.

• Wild Rice: Use high-quality wild rice for a chewy texture; it adds a nutty flavor that complements the squash perfectly.

• Vegetable Broth: Opt for low-sodium vegetable broth to balance the flavors without overpowering the dish.

• Onion: A diced onion creates sweetness when sautéed, enhancing the overall flavor profile of the filling.

• Celery: Chopped celery gives a satisfying crunch and fresh taste that brightens up the stuffing.

• Nuts (Pecans or Walnuts): Choose your favorite nuts to add richness and a delightful crunch in each bite.

• Dried Cranberries: These add a pop of sweetness and color, balancing out the savory elements beautifully.

• Herbs (Thyme or Sage): Fresh herbs bring an aromatic quality; I prefer thyme for its earthy notes.

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

How to Make Stuffed Acorn Squash with Wild Rice

Prepping the Acorn Squash

Begin by preheating your oven to 400°F (200°C). Slice each acorn squash in half and scoop out the seeds—think of it as giving them their spa day! Drizzle olive oil over cut sides and sprinkle with salt before placing them face down on a baking sheet. Roast until they become tender and caramelized—about 30-40 minutes will do.

Cooking the Wild Rice

While the squash roasts, rinse your wild rice under cold water. In a pot, combine one cup of wild rice with two cups of vegetable broth. Bring to a boil before reducing heat to simmer until all liquid absorbs—this typically takes about 40-45 minutes. You’re aiming for tender yet slightly chewy rice here.

Sautéing Aromatics

In another pan, heat some olive oil over medium heat. Add chopped onions and celery until they soften and onions turn translucent—around five minutes should suffice. The aroma should be heavenly by now! Toss in your chosen herbs along with salt and pepper to taste.

Mixing It All Together

Once your wild rice is ready, combine it with sautéed aromatics, nuts, and cranberries in a large bowl. Stir everything together gently until well mixed—don’t be shy here! Taste for seasoning adjustments—you might want more salt or pepper depending on your preference.

Stuffing the Squash

Remove roasted acorn squash from the oven and carefully flip them over so they face up—watch out for steam! Spoon generous amounts of stuffing into each half; pack it in but don’t overdo it—the tops should look heaped but not spilling over.

Final Bake

Return stuffed squashes to the oven for an additional 15-20 minutes at the same temperature so everything melds together nicely. When done baking, let them cool slightly before serving—this gives you some time to finish setting up dinner plates!

Serving Your Masterpiece

Plate each stuffed acorn squash on individual dishes or serve family-style on one big platter—you can even garnish them with fresh herbs if you’re feeling fancy! Enjoy every bite knowing you’ve created something beautiful that tastes like pure joy.

And there you have it! With these straightforward instructions, you’ll create an unforgettable meal featuring Stuffed Acorn Squash with Wild Rice that will impress both friends and family alike!

Perfecting the Cooking Process

Start by roasting the acorn squash halves to enhance their sweetness. While they’re in the oven, cook wild rice according to package instructions. Finally, mix them together with your chosen spices and stuff the squash before baking again for perfect results.

Add Your Touch

Feel free to customize your stuffed acorn squash with wild rice! Swap out wild rice for quinoa if you prefer a nuttier flavor or add cranberries for a touch of sweetness. Experiment with different spices to match your taste.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. To reheat, simply pop them in the microwave or oven until warmed through. This keeps the flavors fresh and delightful!

I once brought stuffed acorn squash to a potluck, and everyone was shocked at how delicious vegetables could be. Friends still ask for that recipe—talk about a confidence boost in my cooking skills!

FAQs:

What are the best types of wild rice for Stuffed Acorn Squash with Wild Rice?

When preparing stuffed acorn squash, it’s essential to choose the right type of wild rice. Look for long-grain varieties that have a nutty flavor and chewy texture. These qualities enhance the overall taste of your dish. Some popular options include black wild rice and a blend of wild and white rice. These varieties cook well together and complement the sweetness of the acorn squash beautifully, adding depth to your meal.

Can I make Stuffed Acorn Squash with Wild Rice in advance?

Yes, you can prepare stuffed acorn squash ahead of time. To do this, cook the wild rice mixture and stuff the acorn squash halves. Cover them tightly with plastic wrap or foil and store them in the refrigerator for up to 24 hours before baking. When you’re ready to serve, simply bake them as directed. This makes it a convenient option for meal prepping or holiday gatherings, allowing you to enjoy this delightful dish hassle-free.

How long does it take to cook Stuffed Acorn Squash with Wild Rice?

Typically, cooking stuffed acorn squash takes about 45-60 minutes. After filling the halved squashes with your prepared wild rice mixture, place them in a preheated oven at 375°F (190°C). Bake until the acorn squash is tender and lightly browned on top. Keep an eye on them toward the end of cooking to ensure they don’t overcook, as each oven may vary slightly in temperature accuracy.

What can I serve with Stuffed Acorn Squash with Wild Rice?

Stuffed acorn squash pairs wonderfully with various side dishes. Consider serving it alongside a simple green salad or roasted vegetables for added nutrition. A light vinaigrette can enhance flavors without overpowering the dish. Additionally, some people enjoy serving it with cranberry sauce or a creamy dressing to balance its savory elements, making your meal more festive and appealing.

Conclusion for Stuffed Acorn Squash with Wild Rice:

In summary, stuffed acorn squash with wild rice is a delicious and nutritious dish that can elevate any meal. The combination of sweet acorn squash and flavorful wild rice creates a delightful experience for your palate. Preparing this dish in advance makes it perfect for gatherings or busy weeknights. Don’t forget to explore different wild rice varieties to find your favorite flavor profile! Enjoy this seasonal recipe as part of your healthy eating journey or festive celebrations.

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Stuffed Acorn Squash with Wild Rice

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• Author: Ann Foster
• Total Time: 1 hour 15 minutes
• Yield: Serves 4

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Description

Experience the flavors of autumn with this delightful Stuffed Acorn Squash filled with wild rice, nuts, and cranberries. This dish combines sweet and savory elements, creating a warm, inviting meal perfect for holiday gatherings or cozy weeknight dinners. The golden acorn squash cradles a hearty stuffing that is as visually stunning as it is delicious. With easy-to-follow instructions, you’ll impress friends and family alike with this seasonal favorite.

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Ingredients

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• 2 medium acorn squashes
• 1 cup wild rice
• 2 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 stalks celery, chopped
• ½ cup pecans or walnuts, chopped
• ½ cup dried cranberries
• 2 tsp fresh thyme or sage
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Slice acorn squashes in half and scoop out seeds. Drizzle cut sides with olive oil and sprinkle with salt. Place face down on a baking sheet and roast for 30–40 minutes until tender.
2. Rinse wild rice under cold water. Cook in a pot with vegetable broth by bringing to a boil, then reducing heat to simmer until liquid is absorbed (about 40–45 minutes).
3. In a separate pan, heat olive oil over medium heat. Sauté onions and celery until soft (about 5 minutes). Add herbs, salt, and pepper.
4. Combine cooked wild rice with sautéed vegetables, nuts, and cranberries in a bowl; mix well.
5. Flip roasted squashes cut side up and fill generously with the stuffing mixture. Return to oven for another 15–20 minutes.
6. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed half
• Calories: 280
• Sugar: 8g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg