Wild Rice Stuffed Acorn Squash

stuffed acorn squash with wild rice pilaf

4.80 from 5 votes

This wild rice stuffed acorn squash is the perfect fall and Thanksgiving dish! The squash is roasted until tender and caramelized, and stuffed with a wonderful wild rice and mushroom pilaf.

Prep Time30

Cook Time55

Total Time1 25

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 533kcal

Author: Tania

Equipment

Ingredients

2 small or medium acorn squash see notes on how to pick ripe ones
Salt and pepper
Olive oil

For the rice filling:

2 tablespoons olive oil plus more as needed
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
5 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
2 teaspoons fresh thyme leaves or 1 teaspoon dried
1 teaspon fresh rosemary leaves, chopped or ½ teaspoon dried
1 ½ cups wild rice blend see notes below
¼ cup white wine pinot grigio or sauvignon blanc
3 cups vegetable broth or chicken broth
Salt and pepper
½ cup sliced almonds lightly toasted if desired
½ cup finely chopped Italian parsley

Instructions

Preheat oven to 425 degrees F.

Make the wild rice filling:

In a 3.5 quart non-stick pot, heat olive oil and butter over medium heat. Add onions, and cook until translucent and soft, about 5 minutes. Then add garlic with a few extra drizzles of oil, and cook for another 2 minutes, until fragrant.
Stir in mushrooms, thyme, and rosemary. Cook for 3 minutes, stirring, until the mushrooms are softened. Add the wild rice and stir for about 2 minutes, until it smells fragrant and nutty.
Add the white wine and cook until reduced. Then, stir in the broth and bring to a boil. Season with salt and pepper to taste. Lower to a simmer, and cook over medium-low heat for about 45 minutes, or until rice is cooked to your liking. Remove from heat and let rest for 10 minutes.
When ready, fluff with a spatula, and stir in almonds and parsley.

While the rice is cooking, prep the acorn squash

Using a very sharp knife, cut each acorn squash in half lengthwise (from top to bottom). Scoop out the seeds.
Cut a small flat surface on the bottom of each half, so that the squash can stand on its own.

Roast squash

Drizzle the interior of the squash with olive oil, and season with salt and pepper. Arrange the squash on a large sheet pan. Roast in the preheated oven for about 30 to 35 minutes, until golden brown and tender.

Assemble

Fill each roasted acorn squash half with the prepared wild rice pilaf. Top with more parsley and almonds if desired. Enjoy!

Notes

How to pick good acorn squash: Find ones with a smooth exterior and a dull rind (if too shiny, it’s not ripe yet). Avoid acorn squash with too much yellow, as this indicates it is overripe. They should look green with yellow spots.
Wild rice blend: Pure wild rice is hard to find in stores, but you can almost always find “Wild Rice Blend,” which is a blend of wild rice, brown rice, red rice, and black rice. My favorite brand is Lundberg.
Pick small to medium acorn squash to make it suitable for individual servings.
Make ahead: The rice pilaf can be made up to 2 days ahead. You can also cut the acorn squash 3 days ahead, but wait until the day of to roast it, as roasted squash can turn too soft when refrigerated.

Substitutions:

Wild rice blend: long grain rice,
Fresh thyme: If using dried, use half the amount of fresh.
Favorite add-ins (added at the end): diced apples, pomegranate seeds, dried cranberries or raisins.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition