Print

Kid-Friendly Stuffed Acorn Squash with Wild Rice

stuffed acorn squash - featured image
Print Recipe

A hearty, vegetable-forward main course that’s budget-friendly, picky eater approved, and perfect for busy families. Sweet roasted acorn squash is filled with a savory wild rice, mushroom, and cranberry stuffing for a wholesome, one-dish meal.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 cup uncooked wild rice (or wild rice blend)
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, diced small (about 1 cup)
  • 2 ribs celery, diced small
  • 1 medium carrot, peeled and diced small
  • 8 ounces cremini mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 1/3 cup dried cranberries, roughly chopped
  • 1/3 cup pecans, toasted and roughly chopped
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried rubbed sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon pure maple syrup
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Place squash halves cut-side up in a 9×13-inch baking dish. Brush cut sides with 1 tablespoon olive oil and maple syrup. Season with salt and pepper. Roast for 25-30 minutes until just starting to soften.
  2. While squash roasts, rinse wild rice in a fine-mesh strainer. In a medium saucepan, combine rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and grains have split. Drain excess liquid, fluff with a fork, and set aside.
  3. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion, celery, and carrot. Cook, stirring occasionally, for 5-7 minutes until softened and onion is translucent.
  4. Add chopped mushrooms to the skillet. Cook for 5-7 minutes until mushrooms have released their liquid and it has mostly evaporated. Add minced garlic and cook for 1 minute until fragrant.
  5. Remove skillet from heat. Stir in cooked wild rice, dried cranberries, toasted pecans, sage, and thyme. Season with salt and pepper to taste.
  6. Once squash halves are pre-roasted and slightly cooled, spoon the wild rice filling into each cavity, packing gently and mounding slightly.
  7. Return stuffed squash to the oven and bake for another 15-20 minutes until filling is heated through and squash is completely tender when pierced with a fork.
  8. Let rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired. Serve warm.

Notes

Pre-roasting the squash is essential to avoid undercooked squash and dry filling. Toast pecans in a dry skillet for 3-4 minutes until fragrant. The filling can be made up to 2 days ahead. Leftovers keep in the refrigerator for up to 4 days and reheat well in the oven at 350°F for 15 minutes. For a nut-free version, substitute pecans with toasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: stuffed acorn squash, wild rice, kid-friendly, fall recipe, vegetarian, vegan, gluten-free, dairy-free, one-dish meal

Find it online: https://bitesienna.com/kid-friendly-stuffed-acorn-squash-with-wild-rice-2/