Stuffed Acorn Squash with Wild Rice

Acorn squash, with its distinct shape and vibrant green and orange skin, is a staple of autumnal cooking. It is not only beautiful but also offers a wealth of nutritional benefits. This versatile winter squash is low in calories and high in fiber, making it an excellent choice for those looking to maintain a healthy diet.

Stuffed Acorn Squash with Wild Rice

Celebrate the essence of autumn with the Harvest Harmony Stuffed Acorn Squash, a delightful dish that combines seasonal flavors and nourishing ingredients. This recipe highlights the earthy sweetness of acorn squash, filled with a hearty mixture of wild rice, fresh vegetables, and aromatic herbs. Perfect for holiday gatherings or cozy dinners, it’s not only visually stunning but also packed with nutrients. Discover how to create this comforting meal that warms the heart and soul.

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Ingredients

2 medium acorn squashes

1 cup wild rice, thoroughly rinsed

2 ½ cups vegetable broth (or water)

1 tablespoon olive oil, plus more for drizzling

1 small onion, finely diced

2 cloves garlic, minced

1 cup celery, finely diced

1 cup carrots, finely diced

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon ground cinnamon

½ cup dried cranberries, roughly chopped

½ cup walnuts, roughly chopped (or pecans)

½ cup feta cheese, crumbled (optional)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's ready for roasting the squash.

Prepare the Acorn Squash: With a sharp knife, carefully cut each acorn squash in half from stem to tip. Use a spoon to scoop out the seeds and any stringy flesh. Arrange the squash halves cut-side up on a baking sheet. Drizzle olive oil over them and season generously with salt and pepper. Roast in the preheated oven for 30-35 minutes, or until the flesh is fork-tender.

Cook the Wild Rice: While the squash is roasting, place the rinsed wild rice and vegetable broth (or water) into a medium saucepan. Bring the mixture to a boil over high heat, then lower the heat to a gentle simmer. Cover the pot and cook for about 45 minutes, or until the rice is tender and has absorbed most of the liquid. Once done, fluff the rice with a fork and set it aside.

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion, garlic, celery, and carrots. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are softened and fragrant.

Combine Ingredients: Add the cooked wild rice to the skillet with the sautéed vegetables. Stir in the dried thyme, sage, ground cinnamon, chopped cranberries, and chopped walnuts. Season the mixture with salt and pepper to taste, then stir until well combined.

Stuff the Squash: Carefully remove the roasted acorn squash from the oven. Spoon the wild rice mixture into each halved squash, pressing down gently to pack the filling.

Bake Again: Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the filling to heat through.

Finish and Serve: If using, sprinkle crumbled feta cheese on top of each stuffed squash during the last 5 minutes of baking. Once removed from the oven, garnish each stuffed squash with freshly chopped parsley before serving.

Enjoy: Serve your Harvest Harmony Stuffed Acorn Squash warm, either as a satisfying main dish or a hearty side. Delight in the rich flavors and seasonal ingredients of this beautiful autumn meal!

Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 4 servings