Irresistible Stuffed Acorn Squash with Wild Rice Recipe

Stuffed acorn squash with wild rice is not only a feast for the eyes but also a hug in food form. Picture this: golden-brown acorn squash, tender and sweet, cradling a savory blend of wild rice, nuts, and spices that smell like autumn wrapped in a warm blanket. complimentary lentil soup The aroma wafts through your kitchen, teasing your taste buds and making you wish it were socially acceptable to eat at 10 AM.

I still remember the first time I made stuffed acorn squash. It was one of those chilly fall evenings when my friends decided to come over for dinner. They were all expecting takeout pizza, but I had other plans—a surprise feast that would knock their socks off! Fast forward to the moment I pulled the stuffed acorn squash out of the oven, and their jaws dropped. You could practically hear the “oohs” and “aahs.” It instantly became a staple for our gatherings, perfect for Thanksgiving or just a cozy night in.

Ingredients for Stuffed acorn squash with wild rice

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Here’s what you’ll need to make this delicious dish:

• 2 Acorn Squash: Choose firm specimens with a rich green color; they should feel heavy for their size.
• 1 cup Wild Rice: This nutty grain adds texture and pairs beautifully with the sweetness of the squash.
• 1/2 cup Chopped Nuts (Pecans or Walnuts): Opt for unsalted nuts to keep control over the overall saltiness.
• 1/2 cup Dried Cranberries: These add a touch of sweetness and tartness that balances the dish perfectly.
• 1 teaspoon Olive Oil: A drizzle helps enhance flavors and keeps everything moist while baking.
• 1 teaspoon Cinnamon: This warm spice creates a comforting aroma that evokes memories of family gatherings.
• Salt and Pepper: Essential seasonings that elevate all the other flavors in this wonderful dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Stuffed acorn squash with wild rice

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For more inspiration, check out this Amish country casserole recipe.

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Begin by preheating your oven to 400°F (200°C). While you’re waiting for it to heat up, grab a baking dish and lightly spray it with nonstick cooking spray.

Step 2: Prepare the Squash

Carefully slice each acorn squash in half from top to bottom. Scoop out those pesky seeds with a spoon because nobody wants them crashing this party! Drizzle olive oil on the cut sides and sprinkle them with salt and pepper.

Step 3: Cook the Wild Rice

In a pot, combine one cup of wild rice with three cups of water or vegetable broth for added flavor. Bring it to a boil, then lower the heat and let it simmer until tender—about 45 minutes.

Step 4: Mix Filling Ingredients

Once your wild rice is cooked, toss it into a large bowl along with chopped nuts, dried cranberries, cinnamon, salt, and pepper. Stir until everything is evenly mixed; it should look like autumn itself!

Step 5: Fill Your Squash

Spoon generous amounts of filling into each half of your acorn squash. Don’t skimp here; you want it overflowing like an autumn cornucopia!

Step 6: Bake Until Tender

Place your stuffed acorn squashes in the preheated oven and bake for about 30-35 minutes or until they’re tender enough that a fork can easily pierce through their skin.

Transfer to plates and serve warm alongside your favorite protein or as part of an impressive vegetarian spread—either way; you’re in for an amazing flavor experience! Enjoy every bite while basking in your culinary glory!

Perfecting the Cooking Process

To achieve the best results with stuffed acorn squash, start by roasting the squash halves first until tender. While that’s happening, prepare your wild rice mixture on the stovetop. Assemble everything in harmony for a flawless finish.

Add Your Touch

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Personalize your stuffed acorn squash by swapping wild rice for quinoa or adding nuts like pecans for crunch. Experiment with spices such as cinnamon or nutmeg to elevate the flavor profile and make it truly yours.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. To reheat, pop them in the oven at 350°F until warmed through, preserving that delicious texture and flavor.

Sometimes I think my friends love stuffed acorn squash more than they love me! Every time I bring this dish to gatherings, it disappears faster than I can say “seconds, please!”

FAQs:

What is stuffed acorn squash with wild rice?

Stuffed acorn squash with wild rice is a delicious and nutritious dish that features roasted acorn squash filled with a savory mixture of wild rice, vegetables, nuts, and spices. This recipe is perfect for those looking for a vegetarian option that is both filling and flavorful. zesty grilled lemon chicken The natural sweetness of the acorn squash complements the hearty texture of the wild rice, making it an excellent choice for a cozy dinner or festive gatherings.

How do you prepare the acorn squash for stuffing?

To prepare acorn squash for stuffing, start by preheating your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the insides with olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender. Once cooked, flip them over and fill each half with your prepared wild rice mixture before returning them to the oven to bake further.

Can I make stuffed acorn squash ahead of time?

Yes, you can make stuffed acorn squash ahead of time! Prepare the filling in advance and store it separately from the roasted squash. When ready to serve, simply stuff the prepared halves with the filling and bake until heated through. This makes it convenient for busy weeknights or festive occasions where you want to save time while still serving a delicious meal.

What variations can I try with stuffed acorn squash?

There are numerous variations you can explore when making stuffed acorn squash with wild rice. Feel free to add different vegetables such as spinach or mushrooms. You can also incorporate proteins like quinoa or beans for added nutrition. Experimenting with spices like cumin or adding feta cheese can elevate the flavors even more, allowing you to customize this dish to suit your taste preferences.

Conclusion for Stuffed acorn squash with wild rice:

Stuffed acorn squash with wild rice offers a hearty and healthy meal option that is perfect for any occasion. By combining roasted acorn squash with flavorful wild rice and nutritious ingredients, you create a dish that is both visually appealing and satisfying. Whether enjoyed as a main course or side dish, this recipe showcases seasonal produce beautifully while being versatile enough to adapt to different tastes. Enjoy this wholesome meal at your next gathering or as part of your weekly meal prep! For more inspiration, check out this baked apples with feta recipe.

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Stuffed Acorn Squash with Wild Rice

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• Author: Nicole Lopez
• Total Time: 1 hour
• Yield: Serves 4

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Description

Stuffed acorn squash with wild rice is a vibrant and comforting dish that perfectly captures the essence of fall. The golden-brown roasted squash serves as a delightful vessel for a flavorful filling made of nutty wild rice, crunchy nuts, and sweet dried cranberries. This recipe is not only visually appealing but also versatile enough to impress guests at festive gatherings or provide a cozy family dinner. With its balance of sweet and savory flavors, it’s sure to become a favorite in your kitchen.

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Ingredients

Scale 1x2x3x

• 2 acorn squash
• 1 cup wild rice
• 1/2 cup chopped pecans or walnuts
• 1/2 cup dried cranberries
• 1 tsp olive oil
• 1 tsp cinnamon
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
2. Cut each acorn squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides, then sprinkle with salt and pepper.
3. In a pot, combine wild rice and three cups of vegetable broth. Bring to a boil, then simmer until tender (about 45 minutes).
4. In a large bowl, mix cooked wild rice with chopped nuts, dried cranberries, cinnamon, salt, and pepper.
5. Generously fill each acorn squash half with the mixture.
6. Bake for 30-35 minutes until the squash is tender.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed acorn squash half (190g)
• Calories: 320
• Sugar: 8g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg

Keywords: - For added flavor, use vegetable broth instead of water when cooking wild rice. - Feel free to substitute quinoa for wild rice or add spices like nutmeg for extra warmth. - Leftovers can be stored in an airtight container in the refrigerator for up to four days.