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As the leaves begin to turn and the air takes on a crisp chill, there’s nothing quite like the comforting warmth of a hearty meal filled with the flavors of the season. Autumn brings with it a bounty of fresh produce, and one of the stars of this harvest is the acorn squash. With its unique shape and sweet, nutty flavor, acorn squash is not only a visual delight but also a versatile ingredient that can be transformed into a variety of delicious dishes. Among these, the Autumn Harvest Stuffed Acorn Squash stands out as a cozy, nourishing option that celebrates the essence of fall.

Stuffed Acorn Squash with Wild Rice

Discover the warmth of fall with this delightful Autumn Harvest Stuffed Acorn Squash. The unique blend of sweet acorn squash and savory wild rice, paired with seasonal vegetables and spices, creates a comforting meal perfect for family dinners or festive gatherings. Not only is it visually stunning, but it’s also packed with essential nutrients. Embrace the flavors of the season and create lasting memories around the dinner table with this cozy recipe!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup wild rice, rinsed and drained

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced

1 carrot, diced

1 celery stalk, diced

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon salt

¼ teaspoon black pepper

½ cup dried cranberries

½ cup walnuts, chopped (optional for crunch)

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Place the halved acorn squashes cut side up on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender.

      Cook the Wild Rice: While the squash is roasting, add the wild rice and vegetable broth to a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 45-50 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

        Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the garlic, diced mushrooms, carrot, and celery, sautéing for another 5-7 minutes until all vegetables are tender.

          Combine Filling: In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, walnuts (if using), thyme, sage, salt, and black pepper. Mix well until all ingredients are fully incorporated.

            Stuff the Squash: Remove the acorn squashes from the oven and carefully fill each half with the wild rice mixture, pressing down gently to pack it in.

              Return to Oven: Bake the stuffed squashes in the oven for an additional 15 minutes, allowing the flavors to meld and the tops to slightly crisp.

                Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour 15 minutes | 4 servings