Print

Quick Stuffed Acorn Squash with Wild Rice (Easy 30-Min Recipe)

quick stuffed acorn squash with wild rice - featured image
Print Recipe

This Quick Stuffed Acorn Squash with Wild Rice is a 30-minute meal that looks and tastes like you spent hours in the kitchen. Sweet roasted acorn squash is filled with a savory wild rice blend, dried cranberries, and toasted pecans for a perfect weeknight dinner or last-minute potluck dish.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup instant wild rice blend (uncooked)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side up on the prepared baking sheet.
  3. Drizzle the cut sides with 1 tablespoon of olive oil and the maple syrup. Sprinkle with a pinch of salt and pepper. Roast for 20-25 minutes, until fork-tender and edges are caramelized.
  4. While the squash roasts, combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 10-12 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
  5. While the rice cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery. Cook for 4-5 minutes, stirring occasionally, until onion is translucent and celery is softened.
  6. Add the cooked wild rice, dried cranberries, chopped pecans, and fresh sage to the skillet. Stir until well combined. Season with salt and pepper to taste.
  7. Once the squash halves are tender, remove them from the oven. Spoon the wild rice filling evenly into each squash half, mounding slightly.
  8. Return the stuffed squash to the oven for another 5 minutes to warm through. For a crispy top, broil for 1-2 minutes at the end. Garnish with fresh parsley and serve warm.

Notes

For a shortcut, microwave the squash halves for 3-4 minutes before roasting to reduce roasting time. Toast pecans in a dry skillet for 2-3 minutes for extra flavor. The filling can be doubled for leftovers. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes or microwave with a damp paper towel.

Nutrition

Keywords: stuffed acorn squash, wild rice, quick dinner, vegetarian, fall recipe, 30-minute meal, healthy, gluten-free

Find it online: https://daintydine.com/quick-stuffed-acorn-squash-with-wild-rice-easy-30-min-recipe/