Introduction

This hearty plant based recipe features roasted acorn squash filled with a savory wild rice stuffing. It is perfect for autumn meals or holiday gatherings.

Why You’ll Love This Recipe

I love this dish for its beautiful presentation and satisfying flavors. The combination of sweet squash, nutty rice, and aromatic herbs is truly comforting.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 cup uncooked wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chopped cremini mushrooms
• 1 cup chopped kale
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Place squash halves cut side up on a baking sheet. Drizzle with a little oil and season with salt and pepper. Roast for 30 minutes until tender.
2. While squash roasts, rinse wild rice. In a saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened about 5 minutes. Add mushrooms and cook until they release their moisture.
4. Stir in kale, cranberries, pecans, sage, and thyme. Cook for another 3 minutes until kale wilts slightly. Season with salt and pepper.
5. Fluff the cooked wild rice with a fork and add it to the skillet mixture. Stir everything together until well combined.
6. Remove squash from oven. Carefully fill each squash half generously with the wild rice stuffing mixture.
7. Return stuffed squash to the oven for an additional 10 minutes to heat through. Serve warm.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve each stuffed squash half as a main course. It pairs wonderfully with a simple green salad or steamed green beans.

Recipe Variations

For a different nut, try walnuts instead of pecans. You can substitute quinoa for wild rice if desired. Add a can of drained chickpeas for extra protein.

Chef’s Tips

To make cutting the squash easier, microwave it whole for 2 minutes first. The rice stuffing can be made a day ahead and stored in the refrigerator.

Recipe Details

Prep Time: 20 minutes

Cook Time: 55 minutes