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As the leaves change from vibrant greens to rich hues of orange, yellow, and brown, autumn invites us to embrace its warm flavors and hearty dishes. One standout recipe that embodies the essence of the season is the Autumn Harvest Stuffed Acorn Squash. This delightful dish showcases the beauty of seasonal ingredients, offering a perfect blend of nutrition and taste that can be appreciated by vegetarians and meat-eaters alike. Not only is it visually stunning, with its colorful filling contrasting against the earthy, green exterior of the acorn squash, but it also provides a wholesome meal packed with vitamins and minerals.

Stuffed Acorn Squash with Wild Rice

Embrace the flavors of fall with this Autumn Harvest Stuffed Acorn Squash recipe. This stunning dish combines tender roasted acorn squash with a hearty stuffing featuring wild rice, sautéed vegetables, and dried cranberries, making it perfect for any autumn gathering or cozy dinner. Packed with vitamins and minerals, it's a nutritious and satisfying meal that appeals to both vegetarians and meat-lovers. Discover the joy of seasonal cooking with this delicious recipe!
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Ingredients
  

2 medium acorn squashes

1 cup wild rice, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup diced mushrooms (cremini or shiitake)

1 cup chopped kale or spinach

½ cup dried cranberries, roughly chopped

½ cup pecans or walnuts, chopped

1 teaspoon dried thyme

1 teaspoon dried sage

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Squash: Slice the acorn squashes in half from stem to tip and scoop out the seeds. Brush the insides with olive oil and sprinkle a pinch of salt. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender.

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

        Sauté the Vegetables: In a large skillet, heat another tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the garlic and cook for an additional minute until fragrant. Stir in the mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.

          Combine the Filling: To the skillet, add the chopped kale or spinach, dried cranberries, nuts, thyme, sage, and cooked wild rice. Season with salt and pepper to taste. Stir well and cook for another 2-3 minutes until the greens are wilted.

            Stuff the Squash: Carefully turn the roasted squash halves over, and fill each half generously with the wild rice mixture, packing it down slightly.

              Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through and slightly crispy on top.

                Serve: Once out of the oven, let the stuffed squashes cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your nutritious and hearty dish!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings