You guys, Thanksgiving is Just around the corner! And if you're looking for a vegetarian (or vegan) main course for Thanksgiving, this is the one for you. And if you just want a spectacular fall-inspired dish for any other day of the week, this one's for you, too. 😉 This acorn squash stuffed with wild rice is colorful, flavorful, full of texture and as delicious as it is beautiful. It's definitely a new favorite that I will be making every year in the future!
Make it vegan
The recipe written below is vegetarian because it includes butter. To make this recipe vegan, simply replace the butter with a vegan butter substitute or your favorite cooking oil. I feel like butter adds extra richness because of the buttercream, so a vegan butter substitute will probably be the closest flavor.
Replace the wild rice mixture
I used Lundberg wild rice mix, but if it's not available in your area or you want to swap it out for other reasons, it can easily be replaced with any grain or grain blend you like. Simply cook your cereal according to the package directions, using broth in place of water for added flavor, like I did below. Then just add the cooked grain into the recipe the same time I added the cooked wild rice mixture.
How do you eat acorn squash stuffed with wild rice?
Sure, these stuffed acorn squash are pretty, but how do you eat them ?? Just dig in with a fork, grabbing some of the baked acorn squash flesh on each fork along with the garnish. Think of it a bit like eating a stuffed potato in the oven. And while the skin of acorn squash is edible, it can be quite tough, so I usually take whatever is off the skin and leave the skin behind. 🙂
Can this be prepared in advance?
You can prepare the wild rice filling ahead of time, then cook the acorn squash, stuff it, and finish cooking the day it is served. I think it's better to roast the squash the same day rather than baking it and completely assembling it the day before, as it will take just as long to reheat the stuffed squash in the oven as it will to cook it fresh. But you can save time by making the filling the night before. The color of the filling may tarnish a bit when made ahead of time, but the flavor should always be just as delicious!
Acorn squash stuffed with wild rice
Acorn Squash Stuffed with Wild Rice is a great vegetarian (or vegan) Thanksgiving main course, or a delicious dinner for any chilly fall evening!
Roasted acorn squash
- 2 acorn squash (3 lbs total) ($ 3.01)
- ⅛ teaspoon salt (0.01 USD)
- ⅛ teaspoon pepper (0.01 USD)
Wild rice stuffing
- ½ Chopped off wild rice mixture (uncooked) (0.72 USD)
- 1 Chopped off vegetables soup (0.13 USD)
- 2 Tablespoon Butter* (0.28 USD)
- 1 yellow onion ($ 0.32)
- 3 ribs celery ($ 0.32)
- 1 Apple (0.70 USD)
- ½ teaspoon dried sage (0.05 USD)
- ½ teaspoon dried thyme (0.05 USD)
- ¼ teaspoon salt (0.02 USD)
- ¼ teaspoon pepper (0.02 USD)
- ¼ Chopped off crushed walnut (0.30 USD)
- ¼ Chopped off dried cranberries ($ 0.22)
- 1 Tablespoon chopped fresh parsley (0.05 USD)
Combine wild rice mixture and vegetable broth in a saucepan. Place a lid on the pot and bring the broth to a boil over high heat. Once boiling, reduce the heat to low and let the rice simmer for 45 minutes.
Preheat the oven to 400 ° F. Cut each acorn squash in half lengthwise and remove the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place squash on a baking sheet lined with parchment paper, cut side down. Bake in preheated oven for 20 minutes.
While the rice is cooking and the squash is cooking, start the rest of the filling. Dice an onion and add it to a deep pan with the butter. Sauté the onion over medium heat until tender. While the onion is sautéing, finely chop the celery. Add the celery to the pan and continue to sauté for a few more minutes.
Core and dice the apple, then add it to the pan, along with the sage, thyme, salt and pepper. Continue to sauté for a few more minutes or until the apple is slightly softened.
When the wild rice has finished cooking, add it to the pan along with the onion, celery and apples. Also add walnuts, cranberries and chopped parsley. Stir to combine.
Turn the acorn squash over so that the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the squash cavities with the wild rice mixture. Return the stuffed squash to the oven and cook for another 20 minutes. Serve hot.
* Use a vegan butter substitute or your favorite cooking oil to make this recipe vegan.
Portion: 1stuffed squash ・ Calories: 401.68kcal ・ Carbohydrates: 75.95g ・ Protein: 6.9g ・ Fat: 11.75g ・ Sodium: 561.33mg ・ Fiber: 9.85gNutritional values are only estimates. See our full nutrition disclosure here.
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How to make acorn squash stuffed with wild rice - step by step photos
Start by cooking the wild rice mixture as it takes the most time. You can use a different grain if you prefer. To cook this wild rice mixture, mix ½ cup of the rice mixture with 1 cup of the vegetable broth. Place a lid on top, bring to a boil over high heat, then reduce to low and simmer 45 minutes.
Preheat the oven to 400 ° F. Cut two acorn squash in half lengthwise, then remove the seeds with a spoon.
Place the acorn squash on a baking sheet lined with parchment paper. Season the cut sides of the acorn squash with a small pinch of salt and pepper. Flip the squash so it is cut side down, then transfer to the preheated oven and bake for 20 minutes.
After 20 minutes of roasting, the squash will usually be tender, but it will be cooked again once stuffed to finish it. While the acorn squash is roasting, start making the rest of the garnish ...
Dice an onion and add it to a deep pan with 2 tablespoons of butter. Sauté over medium heat until onion is tender.
While the onion is sautéing, finely chop 3 celery ribs. Add them to the pan and continue to sauté.
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