Description
This stuffed acorn squash recipe is a vibrant and satisfying vegetarian fall dinner, featuring tender roasted acorn squash halves filled with a flavorful mixture of wild rice, cremini mushrooms, fresh herbs, apples, toasted nuts, dried cranberries, and crumbled feta cheese. Enhanced with a tangy apple cider vinaigrette, this dish is perfect for Thanksgiving or a hearty seasonal meal.
Ingredients
Squash
- 4 medium acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
- ¼ teaspoon sea salt, plus more for sprinkling
Filling
- 10 ounces cremini mushrooms, stemmed and quartered
- ¼ cup fresh sage leaves, roughly chopped, plus more small sage leaves for garnish
- ½ medium red onion, coarsely chopped
- 3 cups cooked brown rice/wild rice blend (from 1 cup uncooked)
- 1 large apple, diced
- 1 cup crumbled feta cheese
- ½ cup chopped fresh parsley
- ½ cup dried cranberries
- ½ cup toasted pecans, chopped
- ¼ cup toasted pepitas
Dressing
- 6 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove, grated
- ¾ teaspoon sea salt
- ¼ teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- ¼ cup extra-virgin olive oil
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Lightly drizzle the acorn squash halves with olive oil, sprinkle with salt, and rub with your hands to coat evenly. Place the squash cut side down on one of the prepared baking sheets.
- Roast Squash: Roast the squash for 25 to 40 minutes, or until fork-tender. The exact roasting time will depend on the size of your squash, so check for softness by piercing with a fork.
- Prepare Vegetables for Roasting: On the second prepared baking sheet, place the quartered cremini mushrooms and roughly chopped sage leaves on one side, and the coarsely chopped red onions on the other side. Drizzle both with olive oil and season with salt and freshly ground black pepper. Toss to coat them evenly, then spread out in an even layer on the baking sheet.
- Roast Mushrooms and Onions: Roast the mushrooms, sage, and onions for 18 to 23 minutes, or until tender and browned around the edges. This will add a rich, caramelized flavor to your filling.
- Prepare Dressing: While the vegetables roast, whisk together the apple cider vinegar, maple syrup, grated garlic, sea salt, Dijon mustard, freshly ground black pepper, and olive oil in a small bowl until well combined. This dressing will add a bright, tangy contrast to the savory filling.
- Combine Filling Ingredients: In a large bowl, mix together the cooked brown rice/wild rice blend, roasted mushrooms and onions with sage, diced apple, crumbled feta cheese, chopped fresh parsley, dried cranberries, toasted pecans, and toasted pepitas. Pour the prepared dressing over the mixture and toss gently to combine all flavors.
- Assemble Stuffed Squash: Once the acorn squash halves are cool enough to handle, turn them cut side up. Spoon the filling generously into each squash half, packing it slightly to fit as much of the mixture as possible.
- Garnish and Serve: Garnish the stuffed acorn squash with small fresh sage leaves for a burst of color and flavor. Serve warm as a satisfying vegetarian main dish, perfect for fall meals or Thanksgiving celebrations.
Notes
- The cooking time for roasting acorn squash varies based on its size, so check for fork tenderness rather than strictly sticking to the timing.
- To save time, use pre-cooked rice or make the rice ahead of time.
- Feel free to substitute veggies or nuts according to preference or seasonal availability.
- This dish can be made vegan by omitting feta cheese or substituting with a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American