Description
This cozy stuffed acorn squash recipe is a hearty fall favorite, perfect as a vegetarian main course or holiday side dish. With a mix of grains, greens, and seasonal flavors, it’s nourishing, comforting, and beautifully presented.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup cooked wild rice (or quinoa)
- 1 cup mushrooms, diced
- 1 cup fresh spinach (or kale), chopped
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- 1 teaspoon dried thyme (or rosemary)
- 2 tablespoons maple syrup (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C).
- Cut squash in half lengthwise, scoop out seeds, and place cut side up on a baking sheet.
- Brush with olive oil, season with salt and pepper, and roast for 35–40 minutes, until tender.
- Meanwhile, sauté mushrooms in olive oil until golden. Add spinach and cook until wilted.
- In a bowl, combine wild rice, sautéed vegetables, cranberries, nuts, and thyme. Mix well.
- Spoon filling into roasted squash halves.
- Return to oven for 5–10 minutes to warm through.
- Drizzle with maple syrup before serving if desired.
Notes
- For added protein, mix in lentils or chickpeas.
- This dish can be prepped ahead of time—just roast squash and store filling separately until ready to serve.
- Pairs perfectly with roasted veggies or a fresh kale salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish / Side Dish
- Method: Roasting, Baking
- Cuisine: American / Seasonal