Cozy, hearty, and bursting with earthy flavors, this Mushroom and Wild Rice Stuffed Acorn Squash is a perfect centerpiece for a fall or winter meal. The tender roasted squash serves as a flavorful vessel for a filling of wild rice, mushrooms, and aromatic herbs. Beautifully rustic yet surprisingly simple, this dish is as nutritious as it is delicious. Perfect for a holiday table or a comforting weeknight dinner, it’s sure to impress!
Servings and Macros
- Servings: 4
- Macros per serving:
- Calories: 320
- Protein: 8g
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 7g
- Sugars: 5g
Ingredients and Health Benefits
Health Benefits
- Acorn Squash: Rich in fiber and vitamin A, acorn squash provides natural sweetness and supports immune health.
- Wild Rice: High in protein and fiber, wild rice is a nutrient-dense whole grain that adds texture and sustenance.
- Mushrooms: Packed with antioxidants and B vitamins, mushrooms bring a savory, umami flavor to the dish.
- Fresh Herbs (thyme, sage): Offer antioxidants and anti-inflammatory properties while enhancing the earthy flavors.
- Walnuts: Add crunch and heart-healthy fats, making the dish more satisfying.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked wild rice
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, diced
- 1/4 cup chopped walnuts
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Recipe Instructions
- Prepare the Acorn Squash:
- Preheat your oven to 400°F (200°C).
- Lightly brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
- Cook the Filling:
- While the squash is roasting, heat the butter in a skillet over medium heat.
- Add the onion and garlic, sautéing until softened, about 3-4 minutes.
- Stir in the mushrooms and cook for an additional 5 minutes, until tender and lightly browned.
- Add the cooked wild rice, walnuts, thyme, and sage to the skillet. Stir well to combine and season with salt and pepper to taste.
- Stuff the Squash:
- Remove the squash from the oven and carefully flip them cut side up.
- Spoon the mushroom and wild rice mixture evenly into each squash half.
- Optional Step:
- Sprinkle grated Parmesan cheese over the stuffed squash for a creamy, savory finish.
- Return the squash to the oven and bake for an additional 10 minutes, or until heated through.
- Serve:
- Transfer the stuffed squash to plates and garnish with additional fresh thyme if desired.
- Serve warm and enjoy!
Pairing Recommendations
Complement this Mushroom and Wild Rice Stuffed Acorn Squash with these drink pairings:
- Wine: A medium-bodied Pinot Noir or a dry Chardonnay balances the earthy and nutty flavors.
- Beer: A nutty brown ale or a spiced autumn ale pairs wonderfully with the hearty squash and rice.
- Non-Alcoholic: Sparkling water with a splash of cranberry juice and a sprig of rosemary for a festive touch.
- Cocktail Alternative: A virgin maple cider spritz made with apple cider, soda water, and a hint of cinnamon.
This Mushroom and Wild Rice Stuffed Acorn Squash is a show-stopping dish that’s as comforting as it is nutritious. Perfect for cozy nights or festive gatherings, it’s a recipe you’ll want to make again and again. Enjoy!
