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Cozy Stuffed Acorn Squash: Easy Wild Rice Recipe

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A comforting fall main course featuring roasted acorn squash halves stuffed with a savory-sweet mixture of wild rice, toasted pecans, dried cranberries, and feta cheese.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup dry wild rice
  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1 cup crumbled feta cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Wash squashes and cut in half lengthwise using a serrated knife. Scoop out seeds and pulp.
  3. Drizzle cut sides with olive oil and sprinkle with salt. Place cut-side down on baking sheet and roast for 30-40 minutes until tender.
  4. Flip squash halves cut-side up, brush with more olive oil and maple syrup, and set aside.
  5. In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice opens up. Drain excess liquid and fluff with a fork.
  6. In a skillet, melt butter over medium heat. Sauté onion for 5-7 minutes until softened. Add garlic and thyme, cooking for 1 minute until fragrant.
  7. Remove skillet from heat. Stir in cooked wild rice, cranberries, and toasted pecans.
  8. Fold in half of the feta cheese and season with black pepper.
  9. Divide the rice mixture evenly among the four squash halves, packing gently.
  10. Sprinkle remaining feta cheese over the top.
  11. Broil on high for 5-7 minutes until cheese is melted and bubbly.
  12. Let cool for 5 minutes before serving.

Notes

Use a serrated knife to cut the squash safely. Toast pecans beforehand for better flavor. Do not overpack the squash to prevent splitting. Feta is salty, so taste the filling before adding extra salt. Can be made ahead by pre-roasting squash and prepping filling.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, fall recipe, vegetarian main course, healthy dinner, gluten-free

Find it online: https://grubella.com/cozy-stuffed-acorn-squash-easy-wild-rice-recipe/