Roasted Acorn Squash with Wild Rice Stuffing

Roasted Acorn Squash with Wild Rice Stuffing
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Did you know that we are supposed to eat foods when they are in season? They are actually better for our health at the time of year when they are harvested. For example, fruits are very cooling to our bodies and we can eat an abundance of them during the spring and summer when they are ripe and ready, but during winter, we should limit how much fruit we eat and look for more root veggies, winter squash and cooked foods. The foods that are ready now along with cooking methods like simmering, stewing, roasting, baking, etc help to warm us and keep us cozy in a cold climate. Something I love about this meal is that it is a good option to bring to a pot luck dinner. Just cut the squash into wedges before topping with the stuffing and it can feed up to 16 people. It always goes over well in any group I share it with.
  • 2 acorn squash, cut in half, deseeded
  • ¼ tsp each cinnamon and nutmeg
  • 1 tbsp extra virgin olive oil
  • ¾ cup dry wild rice
  • ½ red onion, small dice
  • 1 leek, washed and sliced into half moons
  • 2 cloves garlic, minced
  • 1 stalk celery, small dice
  • 2 small carrots, small dice
  • 1 red pepper, small dice
  • 1 apple, small dice
  • ¼ cup goji berries
  • ¼ cup pumpkin seeds
  • 1 tbsp thyme
  • ½ cup vegetable broth
  • 1 tsp sea salt
  1. Preheat the oven to 350 degrees.
  2. Lay the squash on a sheet pan lined with parchment paper, cut side up. Sprinkle each half with a pinch of sea salt and black pepper, cinnamon and nutmeg. Drizzle a small amount of olive oil over each and turn cut side down. Bake until tender, about 45 minutes.
  3. Meanwhile, cook the wild rice in boiling water for 45 minutes until tender. Drain and set aside.
  4. In a large saute pan, heat 1 tbsp olive oil over medium low heat and add the onion, garlic and leeks. Cook until just beginning to sweat and add the carrots and celery.
  5. Allow this mixture to cook, stirring occasionally, until just beginning to caramelize. Add the peppers, apples and goji berries and stir. Cook one more minute and add the vegetable broth.
  6. Simmer until most of the liquid is absorbed and then add the thyme, pumpkin seeds and reserved wild rice. Stir until combined. Taste for seasoning and adjust if necessary.
  7. Fill the acorn squash halves with a heaping portion of the stuffing. Bake long enough to reheat the squash if necessary.


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