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Wild Rice Stuffed Squash

The combination of so many fall flavors (squash, wild rice, cranberries, pecans, maple syrup...) makes this the perfect side dish.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: wild rice stuffed squash
Servings: 4 servings
Author: Kyle

Ingredients

  • 2 acorn squash, halved lengthwise and seeded
  • 2 teaspoons olive oil
  • 3 Tablespoons unsalted butter
  • ¾ cup finely chopped onion
  • 3 stalks celery, chopped finely
  • ¾ cup finely chopped mushrooms, use any mushroom you like
  • salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup wild rice
  • 2 cups vegetable stock, chicken stock can also be used
  • ½ cup pecans, chopped and toasted (see Gr8 Tip below)
  • ½ cup dried cranberries
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon orange zest
  • 2 tablespoons fresh thyme, chopped

Instructions

  • Preheat the oven to 400°F.
  • Brush the outside edges of the squash with the olive oil and place cut side down on a baking sheet. (I cover the baking sheet with parchment paper for an easy clean up.) Roast for 40-45 minutes until the squash is tender.
    The combination of so many fall flavors (squash, wild rice, cranberries, pecans, maple syrup...) makes this the perfect side dish.
  • While the squash is baking, heat the butter in a medium saucepan over medium heat.
  • Add the onion, celery and mushrooms and season with the salt and pepper. Cook for 3 to 5 minutes just until softened.
  • Add the garlic and cook another minute.
  • Add the rice and stock and bring the mixture to a boil.
  • Reduce the heat to a low simmer, cover the pan, and cook for 45-55 minutes. The liquid will be absorbed when done.
  • Remove from the heat and stir in the pecans, cranberries, maple syrup, orange zest, and thyme.
  • Spoon the rice into the cavities of the squash and serve or set aside until ready to serve (See Gr8 Make Ahead Tip below.)

Notes

Gr8 Tip:

You can toast chopped nuts in the microwave, in a dry skillet on your stove-top, or toast them in the oven by simply spreading them on a baking pan and bake at 350°F until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes. Be sure to watch them, though, the high fat content can scorch quickly.

Gr8 Make Ahead Tip:

Both the squash and rice can be made in the morning to serve later in the day. Follow the instructions above through #8. Cover the squash and rice separately and refrigerate. Before serving, bring the squash and rice to room temperature. Spoon the rice into the cavities of the squash and cover the pan with foil. Bake at 350°F for about 15 minutes just to heat through.
Tried this recipe?Mention @Great8Friends or tag #gr8food!