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Wild Rice Stuffed Acorn Squash

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A hearty and satisfying vegetarian main course featuring tender roasted acorn squash filled with a savory mixture of wild rice, cornbread stuffing, mushrooms, onions, and fresh sage. This comforting dish is perfect for family dinners or holiday gatherings.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking and Simmering
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 1 (6-ounce) package dry cornbread stuffing mix
  • 2 teaspoons butter
  • 1 medium onion, diced (about 1 cup)
  • 1 clove garlic, minced
  • 1 cup chopped fresh mushrooms
  • 1 cup long grain and wild rice mix
  • 2 sprigs fresh sage, finely chopped (about 1 tablespoon)
  • 2 cups vegetable stock

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a large baking pan.
  2. Place acorn squash halves cut-side down in the prepared pan and bake for about 25 minutes, until just barely soft when pressed.
  3. Prepare the cornbread stuffing mix according to package instructions and set aside.
  4. In a medium saucepan over medium heat, melt the butter. Add diced onion and minced garlic and cook for about 10 minutes until translucent.
  5. Add chopped mushrooms and cook for 5 minutes until they release their juices.
  6. Stir in the wild rice mix and chopped sage. Cook for about 5 minutes, allowing slight browning.
  7. Pour in vegetable stock, stir, cover, and reduce heat to low. Simmer for 30 to 40 minutes until rice is tender and liquid is absorbed.
  8. Gently combine the cooked rice mixture with the prepared stuffing.
  9. Turn squash halves cut-side up and divide the filling evenly among them without packing tightly.
  10. Return to the oven and bake for an additional 15 minutes, until squash is fully tender and heated through. Serve warm.

Notes

  • Substitute butter with olive oil or plant-based butter to make the recipe vegan.
  • Add chopped walnuts or pecans for extra crunch.
  • Mix in dried cranberries or raisins for a touch of sweetness.
  • Sprinkle mozzarella or Parmesan on top during the final 5 minutes for a cheesy finish.
  • Use gluten-free stuffing mix to make the dish gluten-free.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/wild-rice-stuffed-acorn-squash/