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Cozy Stuffed Acorn Squash with Wild Rice

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A hearty and comforting dinner featuring roasted acorn squash halves filled with a savory mixture of wild rice, apples, sage, and walnuts. This easy 30-minute active meal balances sweet and savory flavors for a perfect cozy evening.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 cup dry wild rice blend
  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 small Granny Smith apple, peeled and diced
  • 2 tablespoons fresh sage, chopped
  • 2 cups vegetable broth
  • 1/2 cup walnuts or pecans, chopped
  • 1 tablespoon pure maple syrup
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut acorn squash in half lengthwise, scoop out seeds and pulp. Brush cut sides with oil/butter and season with salt and pepper.
  3. Roast squash cut-side down for 30-35 minutes until tender. Remove, flip cut-side up, and reduce oven temperature to 375°F (190°C).
  4. While squash roasts, rinse wild rice. Combine with vegetable broth in a saucepan, bring to boil, then simmer covered for 40-45 minutes until tender. Fluff with a fork.
  5. In a skillet, melt butter over medium heat. Sauté onion for 5 minutes, add garlic and apple, cook 3-4 minutes. Stir in sage, walnuts, maple syrup, salt, pepper, and nutmeg. Cook 1 minute.
  6. Gently press down roasted squash flesh to create space. Spoon rice and sautéed mixture into cavities.
  7. Return stuffed squash to oven, cut-side up, and bake for 10-15 minutes until hot.
  8. Let cool for 5 minutes before serving.

Notes

Roast squash cut-side down first to prevent watery stuffing. Toast nuts beforehand for better flavor. Can be made ahead by roasting squash and cooking rice separately, then reheating when ready to serve.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, vegetarian dinner, fall recipes, comfort food, healthy dinner, gluten-free option

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