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- Diet & lifestyle
- Vegetarian meals
This is a delicious and simple vegetarian main course. Acorn squash is stuffed with seasoned rice and baked to perfection.
51 people made this
- 2 acorn squash, halved and seeded
- 175g dry corn bread stuffing mix
- 2 teaspoons butter
- 1 onion, diced
- 1 clove garlic, finely chopped
- 75g chopped fresh mushrooms
- 45g long grain rice
- 45g wild rice
- 2 sprigs fresh sage, chopped
- 475ml vegetable stock
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat an oven to 180 C / Gas 4. Lightly grease 2 baking tins and place the cleaned-out squash, cut sides down, into the tins. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
- Make the stuffing mix as instructed on the package and set aside.
- Melt the butter over medium heat in a saucepan and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms and cook and stir until they give up their juice, about 5 more minutes. Add the rice and sage and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
- Lightly mix the cooked rice mixture with the stuffing in a bowl and pile the mixture into the centres of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
Dry corn bread stuffing mix can be purchased online.
Reviews & ratingsAverage global rating:(65)
Reviews in English (49)
This recipe is fantastic. I ignored the order of the instructions as indicated in other reviews which was helpful. I made the rice and stuffing individually using broth instead of water. I sauteed shallots, garlic, green apples, celery and mushrooms in olive oil and then combined this mixture with dried cranberries, pecans, the rice and stuffing. I topped the stuffed squash with French's onions and grated parmesan which browned nicely. This recipe was flavorful, filling and tastes wonderfully of Thanksgiving!-07 Nov 2010
This was fantastic. The only problem was that the recipe is listed in a bad order, I'm going to make it in the exact opposite order next time. It was also very good with little cubes of chicken mixed in the stuffing.-14 Nov 2009
by Kathleen Woods Rubino
Delicious! Im a vegetarian, and I had this as my main course for Thanksgiving. It was amazing. I did tweak it a bit by adding poultry seasoning instead of the fresh sage, and I added dried cranberries instead of mushrooms.-07 Dec 2009
Acorn Squash with Wild Rice Pilaf
1. Preheat oven to 375. Rinse squash well, slice in half, scoop out seeds and place face down on a well oiled baking sheet. Bake until a knife can pass easily through any part of the squash, approximately 45 minutes. Set aside.
2. Place wild rice and 4 cups filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well.
3. While squash and rice are cooking, place oil in a large sauté pan on medium high heat. Add onion, celery and garlic and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water or stock if necessary to prevent sticking. Place in a large bowl with drained wild rice and mix well. Stuff into squash and bake for 10 minutes.
Variation: Substitute roasted chestnuts for pecans. Add 1/2 cup corn and 1/2 cup sliced mushrooms.
Stuffed Acorn Squash with Chipotle Mushroom Wild Rice
Ingredients for the baked acorn squash
- 2 acorn squashes
- 1 tablespoon olive oil, plus more for brushing and drizzling
- ½ teaspoon Chipotle chili powder
- Salt and pepper to taste
Ingredients for the Chipotle Mushroom Wild Rice
- 1 cup wild rice, uncooked and rinsed
- 1 ¾ cups water
- 2 tablespoons Better Than Boullion Mushroom Base
- 1 teaspoon chipotle chili powder
- ¼ teaspoon ground cumin
- 1 tablespoon agave syrup
- 1 tablespoon olive oil
- 1/2 cup water
- 1 teaspoon Better Than Boullion Roasted Garlic base
- 2 cups baby bella mushrooms, chopped
- ½ medium onion, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 cups kale, chopped
- 2 tablespoons pomegranate seeds
- Preheat the oven to 375°F.
- Cut the acorn squashes in half. Scoop out the seeds and pulp into a bowl. Don’t throw the seeds as you will be using them
- Remove the pulp from the seeds. Discard the pulp and set the clean seeds aside.
- Set the squash halves cut-side up on a baking pan and drizzle with olive oil.
- Sprinkle with salt and pepper and chipotle powder.
- Brush with olive oil and sprinkle with salt and pepper. Bake for 45 minutes, or until cooked through.
- Add 1 3/4 cups of water to a small pot. Add two tablespoons of Better Than Bullion Mushroom Base. Whisk until well combined.
- Add the wild rice and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
- Rinse the squash seeds and dry them. Transfer to a small bowl and add ½ teaspoon of chipotle powder, cumin, salt, and agave syrup. Mix until well-coated.
- Place the seeds on a baking sheet lined with parchment paper. Bake for approximately 10 minutes or until toasted. Make sure to turn them or stir them halfway to make sure they toast on both sides.
- In a large skillet heat the olive oil over medium heat. Add the onion and cook for about a minute (before it’s translucent).
- Add the mushrooms and cook for about 6 minutes or until they have released a good amount of liquid.
- While the mushrooms are cooking heat ½ cup of water in the microwave and add 1 teaspoon of Better Than Bouillion Roasted Garlic Base. Whisk until well combined and set aside.
- Add a drizzle of olive oil, rosemary, thyme and the remaining ½ teaspoon of chipotle powder. Cook for 3-4 minutes, until fragrant.
- Deglaze the pan with ¼ cup of the roasted garlic broth. Cook until most of the liquid has evaporated.
- Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼.
- Add two more 2 tablespoons of roasted garlic broth and cook until kale is wilted and most of the liquid has evaporated.
- Add the wild rice and remove from the heat.
- Using a spoon fill the squash halves with the spicy mushroom rice mixture.
- Garnish with the chipotle roasted squash seeds and pomegranate seeds.
Anyway, ON TO THE RECIPE!
My mom makes the best stuffing. It was filled with bread cubes, all kinds of veggies, and most importantly—sausage. I just loved the little chunks of sausage. I think she started adding more sausage into the dish because I would end up picking it out before it was ready to be served. Ultimately, that just led to me eating more sausage pieces.
Stuffing is such a comfort food, and if you aren’t eating breads or gluten, this can bring a tear to your eye.
I wanted to make something that felt similar to stuffing, something hearty, warm, and with multiple flavors from a variety of ingredients. I also needed to be able to have sausage in it, whatever it ended up being. Why not stuffed acorn squash?! Bingo.
To the recipe!
Prepare your shallots, mushrooms, wild rice, and garlic.
Cut the acorn squash in half and drizzle it with oil. Season with salt and pepper.
In a pan, add some olive oil and fry your sage leaves until they’re nice and crispy.
They should be able to crumble when done. Put them on a towel to absorb excess grease.
In the same oil, sauté the garlic and shallots for 1-2 minutes. Add the rice and cook for another minute. Finally, add the chicken broth and cover for about 30 minutes.
Wild rice is a bit tricky. If it is still too hard after 30 minutes, add more chicken broth and cook for a bit longer.
Cook the sausage until there is no pink. Combine it with the rice mixture, then scoop the mix into the acorn squash and bake for 20 minutes. Serve hot!
- 2 acorn squash, halved and seeded
- 8 ounces merguez (spicy lamb) sausage, casings removed
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ½ red bell pepper, diced
- 3 tablespoons buttermilk or plain yogurt
- 1 tablespoon chopped fresh mint
- 1 egg
- 1 cup cooked rice
- 1 tablespoon plain breadcrumbs
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 2 teaspoons olive oil
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.
Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.
Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.
Cover dish loosely with aluminum foil, more tented than wrapped foil shouldn't touch the tops of the stuffed squash.
Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.
- 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
- 2 tablespoons butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 box (6 ounces) wild-rice blend (seasoning packet discarded)
- 1/2 cup dried cherries
- 1/2 cup pecans, chopped
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cherries and pecans season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Thanksgiving Wild Rice Stuffed Acorn Squash
Thanksgiving Wild Rice Stuffed Acorn Squash &ndash This Thanksgiving, why not replace one of the starchy sides with this hearty, seasonal treat. Besides, the whole grains will give you more energy for pie!
With Thanksgiving only a week away, it&rsquos time to have a frank conversation about your holiday side dishes. Have you ever noticed that the traditional side dishes for turkey day are various forms of starchy mush? Mashed potatoes, sweet potatoes, stuffing&hellip Even green bean casserole can turn to mush if you&rsquore not careful. I understand that this is comfort food, but there is a concept of having too much of a good thing. I think the reason people feel so tired after Thanksgiving dinner isn&rsquot because of the tryptophan in the turkey &ndash it&rsquos because of all those simple carbohydrates. I think it&rsquos time we add some acorn squash and whole grains to the mix! A girl&rsquos got to have her energy for pie, you know! I love that acorn squash deviates just slightly off the path of traditional fare, but maintains the essence of the holiday. They&rsquore so pretty and they add some noteworthy artful drama to the Thanksgiving table.
In this recipe, the wild rice pops in your mouth and is flavored with what I call the Thanksgiving triad of spices: sage, rosemary, and thyme. Add them to any dish along with a little celery and onion and it magically tastes like Stouffer&rsquos Stovetop Stuffing. And let&rsquos be honest &ndash to love Stouffer&rsquos stuffing is to be American. It&rsquos such an important part of my family&rsquos Thanksgiving, that while living in Nepal for a year my mom sent a box of the &ldquogood stuff&rdquo my way. Curry with a side of Stouffer&rsquos somehow made Thanksgiving alright on the other side of the world amongst sherpas, yaks, and yetis&hellip As I was saying, this recipe has the essence of Stouffer&rsquos, but it&rsquos all-natural and full of whole grain goodness!
This year I was excited that I was able to get my acorn squash from my CSA. They&rsquore grown from heirloom seeds, thus the unusual patterns on some of the skins. They were perfect, sweet, and tender specimens. They&rsquore in season right now so I hope you&rsquore also able to find yourself some local beauties!
Now, the key to good stuffed acorn squash, aside from an awesome stuffing, is pre-baking the squash, then adding your stuffing in at the end and cooking until the stuffing is just heated through. That ensures that your squash has time to get tender and sweet and that your stuffing doesn&rsquot become overcooked and dried out.
Baked Acorn Squash with Wild Rice recipe - Recipes
2. Roast the squash. Brush the cut sides of the squash with the melted butter and sprinkle with the brown sugar and cinnamon. Season with salt and pepper. Place cut side up in a baking dish and bake for 45–50 minutes, or until the flesh is fork-tender. Remove from the oven (leave the oven on) and brush the liquid from the baking dish around the flesh of the squash, coating the squash well and trying to use all the liquid.
3. Meanwhile, make the rice. Bring 2 cups of water to a boil in a medium saucepot over high heat. Add the rice, cover and reduce the heat to low. Simmer for 35– 45 minutes, or until all the water has been absorbed and the rice is tender. Add the olive oil and spinach and toss to combine. Cover the pot again and allow the spinach to wilt, about 10 minutes. Remove the pot from the heat and stir in the chipotle, dill, pistachios and cranberries. Season with salt and pepper.
4. While the squash and rice cook, make the breadcrumbs. In a medium skillet, melt the butter over medium heat. Cook until it is browned and smells nutty, about 5 minutes. Remove the skillet from the heat and whisk the butter for about 30 seconds more. Stir in the breadcrumbs and pistachios.
5. Stuff the roasted squash halves with wild rice and top with the Havarti. Return to the oven and bake for 10–15 minutes, or until the cheese has melted and the squash is crisp. Remove from the oven and top with the breadcrumbs and fresh parsley before serving.
Vegetarian: Baked Acorn Squash With Wild Rice, Pecan and Cranberry Stuffing
I'm a graduate student, and anyone who's ever shared my plight knows that when things get busy at school, certain aspects of life start to fall by the wayside—you know, like showering and conversing with relatives and eating food that isn't pita bread dipped in hummus.
For the past few weeks, I've been snowed in under deadlines and not really paying attention to my meals, subsisting on cereal and milk and the occasional free slices of pizza my school provides at events they really want students to attend. And the other day, when I finally had the time to cook myself a proper, healthful meal, I was met with the sight of a depressingly empty fridge: I hadn't gone grocery shopping in weeks.
This isn't like me: in my pre-graduate school life, planning my meals and shopping for them was something I got lots of pleasure out of. But now, I'm learning that I have to adjust the way I cook, when I actually have the time to do so. I have to make big meals that keep well, so I can eat them throughout the week, and they have to be complete, providing the protein and nutrients I need to power through my week.
This recipe for stuffed squash fits that bill. Sweet, creamy acorn squash is filled with a wild rice mixture accented with toasty pecans and tart chewy cranberries, with some salty ricotta salata cheese folded in for contrast. One squash makes a hearty, filling meal that—best of all for me, at least—is easily consumed in front of a computer screen. But don't worry: if you're a normal person, it tastes just as good eaten at a dinner table in the company of friends or family.
Baked Acorn Squash Stuffed with Wild Rice & Pecans
3 large acorn squash, halved and seeds removed
1 tablespoon extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1/2 cup apple brandy or brandy
1/4 cup good-quality apple cider
3 cups cooked long-grain white rice
3 cups cooked wild rice
2 large egg yolks
1 cup chopped toasted pecans
1 cup grated aged gouda cheese
1 tablespoon chopped fresh sage
1 tablespoon dijon mustard
salt & freshly ground black pepper
sage sprigs, for garnish
preheat the oven to 375f. place the squash in a large baking dish set aside.
heat the oil in a large saute pan over high heat until very hot. add the onion and garlic, and saute for about 2 minutes. remove the pan from the heat then carefully add the brandy and cider. set the pan over high heat and reduce until the mixture is almost dry, about 3 minutes. remove the pan from the heat and let cool completely.
transfer the cooled mixture to a large bowl. add the white and wild rice, egg yolks, and pecans, and mix well. add the cheese, sage, and mustard and mix well. season well with salt and pepper and mix well. divide the stuffing among the prepared squash.
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