Roasted Acorn Squash with Wild Rice Stuffing

There’s a certain magic that happens when the crisp air of autumn begins to bite, and suddenly, the scent of roasting vegetables feels like a warm embrace. I remember one particular autumn, a few years back, when I was experimenting with ways to elevate the humble acorn squash. Usually relegated to a simple side, brushed with butter and a whisper of maple, I wanted something more substantial, a dish that could stand proudly at the center of the table. That’s when this wild rice stuffing came to mind, a symphony of textures and flavors – the earthy, nutty wild rice, the sweet crunch of pecans, the tart burst of cranberries, all nestled within the sweet, tender flesh of roasted acorn squash. It was a revelation, a dish that truly captured the essence of the season.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 to 55 minutes
• Total Time: 1 hour 15 minutes to 1 hour 25 minutes
• Servings: 6
• Yield: 6 stuffed squash halves
• Dietary Type: Vegetarian

Ingredients

• 3 medium acorn squash, halved lengthwise and seeds removed (about 1 1/2 pounds each)
• 3 tablespoons unsalted butter, melted, divided
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery ribs, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix (prepared from about 1 cup uncooked wild rice mix)
• 2/3 cup pecans, toasted and finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon fresh ground black pepper, divided

Equipment Needed

• Baking sheet
• Large frying pan or skillet
• Sharp knife
• Spoon
• Measuring cups and spoons

Instructions

The journey to this deeply satisfying dish begins with preparing the star of our show: the acorn squash. These beautiful, ribbed gourds are a perfect vessel for stuffing, offering a naturally sweet and slightly nutty flavor when roasted.

1. Preheat your oven to a robust 450°F (232°C). This high heat is crucial for achieving that initial tenderization of the squash and a slight caramelization on its cut surfaces. Arrange a rack in the middle of your oven to ensure even heat distribution.
2. Prepare the squash for roasting. Place the halved and deseeded acorn squash cut side up on a sturdy baking sheet. Using a pastry brush or the back of a spoon, brush 1 tablespoon of the melted butter evenly over the cut surfaces and insides of each squash half. This butter will help to prevent sticking and add a richness that complements the squash’s natural sweetness.
3. Sweeten and season. Sprinkle the packed dark brown sugar evenly over the buttered surfaces of the squash. Follow this with a good pinch of kosher salt and a grind of fresh ground black pepper. These simple seasonings awaken the squash’s inherent flavors.
4. Roast the squash. Place the prepared squash into the preheated oven. Roast for 25 to 30 minutes. The goal here is to achieve a state where the squash is just fork-tender. You should be able to easily pierce the flesh with a fork, but it shouldn’t be mushy. The high heat will start to coax out its sugars, giving it a lovely, slightly caramelized edge.
5. While the squash is roasting, prepare the aromatic stuffing. In a large frying pan or skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat.
6. Sauté the aromatics. Once the butter foams, indicating it’s hot enough, add the finely chopped yellow onion, shallots, and celery ribs. Season this mixture with a pinch of kosher salt and fresh ground black pepper to start building the flavor profile. Stir everything to coat the vegetables in the butter.
7. Cook the vegetables. Cook, stirring occasionally, until the vegetables are just softened, which should take about 6 minutes. We want them tender, but not browned or overly mushy, as they will continue to cook in the oven.
8. Infuse with herb fragrance. Stir in the minced fresh thyme leaves. Cook for an additional 1 minute, stirring constantly, until the thyme becomes fragrant. This brief cooking time releases the herb’s essential oils, imbuing the stuffing with a delightful aroma.
9. Combine the stuffing ingredients. Remove the skillet from the heat. Now, it’s time to bring all the elements of our stuffing together. Stir in the cooked wild rice mix, the toasted and finely chopped pecans, the finely chopped dried cranberries, and the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper. Mix everything thoroughly until well combined. The combination of textures – chewy rice, crunchy nuts, and slightly tart cranberries – is what makes this stuffing so delightful.
10. Stuff the squash. Once the squash has reached its initial fork-tender stage, carefully remove it from the oven. Spoon the wild rice filling evenly among the roasted squash halves. Aim for about 1/2 cup of filling for each half.
11. Drizzle and finish roasting. Drizzle the remaining 1 tablespoon of melted butter over the top of the stuffed squash halves. This final touch of butter adds a beautiful sheen and ensures the stuffing is well-integrated with the squash.
12. Continue roasting. Return the stuffed squash to the oven. Continue roasting for an additional 20 to 25 minutes. This second roasting period is crucial. It ensures the squash is completely fork tender and the edges have started to brown, indicating a delightful caramelization. More importantly, it heats the filling through, melding all the flavors together.

Expert Tips & Tricks

• Toasting Pecans: For the best flavor and texture, don’t skip toasting your pecans. Spread them in a single layer on a dry baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes, or until fragrant. Let them cool completely before chopping. This enhances their nutty depth.
• Wild Rice Preparation: Ensure your wild rice is cooked according to package directions before starting the stuffing. A good quality wild rice blend will provide a wonderful mix of textures and flavors.
• Uniform Vegetable Chopping: For the best results in the stuffing, aim for finely chopped vegetables. This ensures they cook evenly and meld together harmoniously.

Serving & Storage Suggestions

This Roasted Acorn Squash with Wild Rice Stuffing is a stunning dish that can be served as a hearty vegetarian main course or as an impressive side dish. Garnish with a sprig of fresh parsley or a few extra toasted pecans for an added touch of elegance.

For serving, ensure the squash is hot and the filling is heated through. The combination of sweet squash and savory, textured stuffing is best enjoyed immediately after the final roasting.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash halves on a baking sheet and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also gently reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	433.1 kcal
Calories from Fat
Total Fat	15.3 g	23%
Saturated Fat	4.5 g	22%
Cholesterol	15.3 mg	5%
Sodium	324.6 mg	13%
Total Carbohydrate	69.3 g	23%
Dietary Fiber	8.6 g	34%
Sugars	5.1 g	20%
Protein	11.2 g	22%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• For a Vegan Version: Omit the unsalted butter and substitute with vegan butter or a good quality olive oil for sautéing the vegetables and brushing the squash.
• Nut Variations: If pecans aren’t your preference, walnuts or toasted almonds, finely chopped, make excellent substitutes.
• Grain Substitutions: While wild rice is traditional and delicious, you could also use quinoa or a farro and rice blend for the stuffing. Ensure they are cooked according to package directions before adding to the stuffing mixture.
• Dried Fruit Swaps: Instead of dried cranberries, consider using chopped dried cherries or golden raisins for a different sweet and tart profile.

FAQs

Q: Can I make the wild rice stuffing ahead of time?
A: Absolutely! The wild rice mixture can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. You can also assemble the entire stuffing mixture up to 6 hours ahead of time, keeping it covered in the refrigerator.

Q: What kind of wild rice should I use?
A: A wild rice blend typically offers a more varied texture and flavor profile than pure wild rice, and it tends to be more readily available. Feel free to use your favorite blend.

Q: How do I know when the acorn squash is fully cooked?
A: The squash should be easily pierced with a fork in several places, and the flesh should be tender and yielding. The edges should also show some browning from the roasting process.

Q: Can I use different types of squash?
A: While acorn squash is ideal due to its shape and flavor, you could experiment with other winter squash varieties like delicata or even small butternut squash halves, though cooking times may vary.

Q: What if my squash halves are uneven in size?
A: If your squash halves vary significantly in size, you might need to adjust the roasting time slightly to ensure they all cook evenly. Keep an eye on the smaller halves to prevent overcooking.

Final Thoughts

This Roasted Acorn Squash with Wild Rice Stuffing is more than just a recipe; it’s an invitation to savor the season. It’s a dish that brings together comforting textures, warming spices, and a beautiful presentation that will impress your guests. Whether you’re serving it as a celebratory main course or a delightful side, this recipe is sure to become a cherished favorite. I encourage you to give it a try, and don’t hesitate to share your culinary triumphs or any delightful variations you discover. Pair it with a crisp apple cider or a robust Pinot Noir for a truly harmonious dining experience. Happy cooking!