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Kid-Friendly Stuffed Acorn Squash with Wild Rice

kid-friendly stuffed acorn squash with wild rice - featured image
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A quick and easy stuffed acorn squash recipe with wild rice, dried cranberries, apple, and melted cheddar cheese. Perfect for family dinners, this dish is naturally gluten-free and can be made dairy-free or vegan.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon butter or olive oil
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • 1/3 cup dried cranberries
  • 1/3 cup shredded sharp cheddar cheese (plus more for topping)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon cinnamon

Instructions

  1. Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, bring 2 cups of broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 35-40 minutes until grains have split open and are tender but still chewy. Drain any excess liquid and set aside.
  2. Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place halves cut-side down on a parchment-lined baking sheet. Roast for 20 minutes.
  3. While squash roasts, heat 1 tablespoon butter or oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add diced apple and cook 2 minutes, stirring occasionally. Remove from heat and stir in cooked wild rice, dried cranberries, shredded cheese, pecans (if using), sage, and cinnamon. Mix well and adjust seasoning.
  4. Flip roasted squash halves over so cavities face up. Divide filling evenly among the four halves, mounding slightly. Sprinkle extra cheese on top. Return to oven and bake 15-20 minutes until filling is heated through and cheese is bubbly. Tent with foil if tops brown too quickly.
  5. Let stuffed squash rest 5 minutes before serving. Serve each half as a complete meal or pair with a simple green salad.

Notes

Par-roasting the squash before stuffing prevents it from becoming mushy. Cook rice a day ahead for meal prep. For dairy-free, skip cheese or use plant-based shreds. For vegan, use olive oil instead of butter and vegan cheese. Leftovers keep in fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, wild rice, kid-friendly, fall recipe, gluten-free, vegetarian, healthy dinner, easy weeknight meal

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