Stuffed Acorn Squash with Wild Rice

As the leaves begin to change and the air turns crisp, autumn beckons us to embrace hearty dishes that celebrate the bounty of the season. It's a time when flavors are rich and warm, and the kitchen becomes a cozy haven filled with inviting aromas. One standout recipe that encapsulates the essence of fall is the Autumn Harvest Stuffed Acorn Squash. This delightful dish not only showcases seasonal ingredients but also offers a perfect balance of flavors and textures that will appeal to both vegetarians and meat-lovers alike.

Stuffed Acorn Squash with Wild Rice

Celebrate the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe! This beautiful dish features tender acorn squash filled with a hearty mixture of wild rice, sautéed vegetables, cranberries, and pecans, offering a perfect balance of taste and nutrition. Ideal for both vegetarians and meat lovers, it's visually stunning and packed with vitamins. Perfect for family dinners or cozy gatherings, this dish brings warmth and comfort to your autumn table.

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Ingredients

2 medium acorn squashes

1 cup wild rice

2 ½ cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced (any variety)

1 cup kale or spinach, chopped

½ cup dried cranberries

½ cup pecans, chopped (or walnuts)

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon maple syrup (optional, for sweetness)

Salt and pepper, to taste

Olive oil, for sautéing

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C) to ensure it's hot enough to roast the squash properly.

Prepare the Acorn Squash:

Using a sharp knife, carefully slice the acorn squashes in half lengthwise. Scoop out the seeds with a spoon. Lightly brush the insides of each half with olive oil and season generously with salt and pepper.

Roast the Squash:

Place the halved squashes cut-side down on a baking sheet lined with parchment paper for easy cleanup. Roast them in the preheated oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.

Cook the Wild Rice:

Rinse the wild rice thoroughly under cold running water. In a medium saucepan, bring 2 ½ cups of vegetable broth to a rolling boil. Add the rinsed rice, reduce the heat to low, cover the saucepan, and let it simmer for 45-50 minutes, or until the rice is tender and the grains have split open. If there's any leftover liquid, drain it carefully.

Sauté the Vegetables:

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent. Incorporate the minced garlic and diced mushrooms into the skillet, cooking for an additional 5 minutes until the mushrooms are soft. Finally, stir in the chopped kale or spinach and sauté until it wilts down, which should take about 2-3 minutes.

Combine the Filling:

In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans, dried thyme, and dried sage. If desired, add the maple syrup to enhance sweetness. Season the mixture with salt and pepper to taste, and mix thoroughly until all ingredients are well combined.

Stuff the Squash:

Once the acorn squashes are roasted, carefully flip them cut-side up. Generously spoon the wild rice mixture into each squash half, pressing down gently to pack the filling in nicely.

Final Bake:

Place the stuffed squashes back in the oven and bake for an additional 15 minutes. This will allow the flavors to meld together and give the tops a delicious, slightly crisp finish.

Serve:

Remove the stuffed squashes from the oven and let them cool for a few minutes before serving. For an extra touch, consider garnishing with fresh herbs or a sprinkle of crumbled feta cheese on top.

Prep Time, Total Time, Servings:

20 min | 1 hr 15 min | 4 servings