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Cozy Stuffed Acorn Squash: Easy Wild Rice Recipe

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A comforting fall dish featuring roasted acorn squash halves filled with a savory mixture of wild rice, sautéed onions, sage, and toasted pecans. This recipe balances earthy, sweet, and herby flavors for a hearty and healthy meal.

Ingredients

Scale
  • 2 medium acorn squash
  • Olive oil (for roasting)
  • Pure maple syrup
  • Sea salt and black pepper
  • Wild rice blend (including brown rice)
  • Vegetable broth (low-sodium)
  • 1 yellow onion, finely diced
  • Fresh garlic, minced
  • Fresh sage
  • Pecans, toasted and chopped
  • Butter

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and sprinkle with salt, pepper, and maple syrup.
  3. Place squash cut-side down on the baking sheet and roast for 45-50 minutes until tender. Let cool slightly, then scoop out some flesh to create a well for filling, leaving about half an inch of shell. Chop the scooped flesh and set aside.
  4. While squash roasts, rinse wild rice. Combine rice and vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender. Fluff with a fork.
  5. In a skillet, melt butter over medium heat. Sauté diced onion with a pinch of salt for 5-7 minutes until soft. Add garlic and fresh sage, cooking for 1 minute until fragrant.
  6. Add the chopped roasted squash flesh and cooked wild rice to the skillet. Stir to combine. Season with salt and pepper to taste. Stir in toasted pecans.
  7. Place hollowed squash halves cut-side up on the baking sheet. Spoon the rice mixture generously into each hollow.
  8. Return to the oven and bake for 15 minutes until the filling is warmed through and edges are slightly crispy. Let rest for 5 minutes before serving.

Notes

If struggling to cut raw squash, microwave it for 2-3 minutes to soften the shell. Toast pecans in a dry pan for 3-5 minutes until nutty and brown for best flavor. Wild rice should be tender but still have a slight chew. For a vegan option, swap butter for olive oil or plant-based butter.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, fall recipes, vegetarian, healthy dinner, cozy meals, gluten-free

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