Savory Stuffed Acorn Squash with Wild Rice
Roasted acorn squash halves cradling a savory tangle of wild rice, mushrooms, herbs, cranberries, and toasted nuts. A hearty, beautiful vegetarian main built from humble winter staples.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
- 2 acorn squashes, halved and seeds removed
- 1 cup wild rice, rinsed and drained
- 2 cups vegetable broth or water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh parsley, for garnish optional
Preheat the oven to 400F (200C).
Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 30-40 minutes, until tender.
Meanwhile, combine the wild rice and broth in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer about 45 minutes, until tender. Drain any excess liquid.
In a skillet, heat a little olive oil and sauté the onion, garlic, and mushrooms with the thyme and rosemary until softened and fragrant.
Stir the cooked wild rice, cranberries, and nuts into the skillet; season with salt and pepper. Spoon the filling generously into the roasted squash halves.
Return the stuffed squash to the oven for 10-15 minutes to heat through. Garnish with fresh parsley and serve warm.