I really like making stuffed acorn squash within the fall. With a hearty wild rice filling, it is cozy, contemporary, and festive. Excellent for Thanksgiving or any fall dinner!
Stuffed acorn squash is one among my favourite fall dinners. I typically make it after journeys to the farmers market, after I come residence with extra squash than I do know what to do with. It’s additionally my go-to vegetarian foremost course for Thanksgiving. Loaded with a contemporary fall filling, the tender, golden squash halves look so fairly on the heart of a vacation desk.
I’ve made numerous stuffed acorn squash recipes through the years, however after I tried this model, I knew it will be one which I’d make on repeat. The hearty filling consists of nutty wild rice, crisp apples, meaty mushrooms, crunchy pecans, and earthy sage. Tangy feta and an apple cider vinegar dressing steadiness the squash’s pure sweetness.
I’m sharing the total recipe beneath, plus ingredient swaps and make-ahead ideas alongside the best way. Whether or not you do that stuffed acorn squash on a vacation or a daily weeknight, I hope you adore it as a lot as I do!
How one can Make Stuffed Acorn Squash
Step one is gathering your elements! Right here’s what you’ll must make this stuffed acorn squash recipe:
Substances
- Acorn squash, after all! Be happy to make use of any coloration—the orange and inexperienced in these photographs, speckled carnival squash, and so on.
- Wild rice/brown rice mix – It makes up the bottom of the filling. Different complete grains like farro or quinoa would work properly too.
- Cremini mushrooms – I roast them so as to add meaty texture and savory taste to the filling.
- Purple onion – It provides much more savory complexity.
- Apples and dried cranberries – They improve the squash’s pure sweetness.
- Contemporary parsley and sage – For earthy fall taste. This recipe is equally scrumptious with different contemporary herbs. Strive utilizing a tablespoon of chopped contemporary thyme or rosemary instead of the sage.
- Toasted pepitas and pecans – They add nutty crunch to the filling. Walnuts or pistachios would even be nice.
- Feta cheese – For creamy texture and tangy taste.
- An apple cider vinegar dressing – This fast and straightforward dressing balances the sweetness of the squash and apples.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements beneath.
Whenever you’re able to prepare dinner, begin by roasting the squash. Minimize it in half, scoop out the seeds, and place it lower facet down on a baking sheet. Roast at 425°F till tender, 25 to 40 minutes.
Whereas the squash is roasting, make the filling. Get the mushrooms, sage, and onions within the oven too. Whereas they bake, whisk collectively the dressing.
When the roasted mushrooms and onions are tender, toss them with the remaining filling elements.
Lastly, assemble the stuffed squash. Whereas the squash continues to be heat, brush the orange flesh with a few of the dressing and season with salt and pepper.
Load the filling into the squash halves, garnish with sage, and serve with any remaining dressing on the facet.
Take pleasure in!
What to Serve with Stuffed Acorn Squash
After I make this stuffed acorn squash for an on a regular basis dinner, I serve it with a inexperienced vegetable like roasted Brussels sprouts or a easy inexperienced salad.
At a vacation meal, I serve it with an enormous unfold of basic facet dishes. Suppose mashed potatoes, stuffing, inexperienced bean casserole… This recipe performs properly with cozy fall flavors, so don’t hesitate to serve it alongside your favourite Thanksgiving facet dishes!
Storage and Make-Forward Suggestions
- To retailer leftovers: Seal them in an hermetic container, or cowl with foil. Retailer within the fridge for as much as 3 days. Reheat within the microwave or a 350°F oven.
- To make forward: Roast the squash halves as much as 3 days prematurely, cowl, and retailer within the fridge. Reheat in a 350°F oven earlier than brushing with the dressing and including the filling. You can also make the dressing and prepare dinner the wild rice as much as 3 days prematurely as properly.
Extra Squash Recipes to Strive
When you love this stuffed acorn squash, attempt one among these fall squash recipes subsequent:
Stuffed Acorn Squash
Serves 8
This stuffed acorn squash recipe is one among our favourite fall dinners! Full of wild rice, mushrooms, herbs, and extra, it is contemporary, cozy, and scrumptious. An ideal vegetarian foremost for Thanksgiving!
- 4 medium acorn squash, halved vertically and seeded
- Further-virgin olive oil, for drizzling
- Freshly floor black pepper
- 10 ounces cremini mushrooms, stemmed and quartered
- ¼ cup contemporary sage leaves, roughly chopped, plus extra small sage leaves for garnish
- ½ medium purple onion, coarsely chopped
- 3 cups cooked brown rice/wild rice mix, from 1 cup raw
- 1 giant apple, diced
- 1 cup crumbled feta cheese
- ½ cup chopped contemporary parsley
- ½ cup dried cranberries
- ½ cup toasted pecans, chopped
- ¼ cup toasted pepitas
- ¼ teaspoon sea salt, plus extra for sprinkling
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Preheat the oven to 425°F and line two baking sheets with parchment paper.
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Evenly drizzle the acorn squash halves with olive oil, sprinkle with salt, and rub along with your fingers to coat. Place lower facet down on one of many baking sheets and roast for 25 to 40 minutes, or till fork-tender. The precise timing will rely upon the dimensions of your squash.
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Place the mushrooms and sage on one facet of the second baking sheet and the onions on the opposite facet. Drizzle either side with olive oil and sprinkle with salt and pepper. Toss to coat and unfold evenly on the baking sheet. Roast for 18 to 23 minutes, or till the onions and mushrooms are tender and browned across the edges.
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In the meantime, make the dressing: In a medium bowl or liquid measuring cup, whisk collectively the apple cider vinegar, maple syrup, garlic, salt, mustard, and several other grinds of pepper. Drizzle within the olive oil whereas whisking and proceed to whisk till the dressing is emulsified.
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Make the filling. In a big bowl, toss collectively the cooked rice, roasted mushrooms and onions, apple, feta, parsley, cranberries, pecans, pepitas, and salt. Add half the dressing and toss to coat.
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Whereas the squash continues to be heat, brush the orange flesh with extra of the dressing and season with salt and pepper. Fill with the rice combination and garnish with sage. Serve with the remaining dressing on the facet.
