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Cozy Stuffed Acorn Squash with Wild Rice

Stuffed Acorn Squash with Wild Rice - featured image
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A comforting, vegetarian main dish featuring roasted acorn squash filled with a savory mixture of wild rice, sautéed onions, sage, walnuts, and maple syrup. This easy 5-ingredient style recipe is naturally gluten-free and perfect for fall gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup wild rice blend (wild rice mixed with brown or white rice)
  • 2 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • 1 tablespoon pure maple syrup
  • 1/2 cup walnuts, chopped and toasted
  • Salt and black pepper, to taste
  • Olive oil, for drizzling the squash

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. Wash the acorn squash. Carefully cut each squash in half from stem to base. Scoop out seeds and pulp with a spoon.
  3. Drizzle cut sides with olive oil and sprinkle with salt. Place cut-side down on the sheet pan and roast for 30-40 minutes until tender. Remove from oven and flip cut-side up.
  4. While squash roasts, rinse wild rice. In a saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender. Fluff with a fork.
  5. In a skillet, melt butter over medium heat. Add diced onion and salt; cook for 5-7 minutes until softened. Add garlic and sage; cook for 1 minute until fragrant.
  6. In a large bowl, combine cooked rice, onion mixture, toasted walnuts, and maple syrup. Season with salt and pepper to taste.
  7. Spoon the rice mixture generously into the hollowed-out squash halves. Return to the oven, cut-side up, and bake for 10-15 minutes to warm the filling.
  8. Let cool for 5 minutes before serving.

Notes

If the squash is hard to cut, microwave it for 2 minutes to soften the skin. Toast walnuts in a dry pan for 3-5 minutes before adding to the filling for better flavor. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, vegetarian, gluten-free, fall recipes, comfort food, healthy dinner, vegan option

Find it online: https://lunafeast.com/cozy-stuffed-acorn-squash-with-wild-rice-easy-5-ingredient-recipe/