Mushroom & Wild Rice Stuffed Acorn Squash Recipe

This Mushroom & Wild Rice Stuffed Acorn Squash is a delightful dish that showcases the flavors of fall. It’s perfect for a cozy dinner, combining earthy mushrooms and nutty wild rice, making it a great option for savory food lovers.

This recipe is not only a fantastic vegetarian option but also fits well within the category of fall dinner recipes and winter recipes, providing a hearty meal that can be enjoyed during the colder months.

Hearty Stuffed Acorn Squash Recipe

Mushroom & Wild Rice Stuffed Acorn Squash Recipe

This stuffed acorn squash features a delicious filling of sautéed mushrooms, wild rice, and spices, all baked to perfection. The recipe takes about 1 hour from start to finish and serves 4 people, making it an excellent choice for family dinners or gatherings.

Ingredients

2 medium acorn squashes, halved and seeds removed
1 cup wild rice, cooked according to package instructions
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, chopped (such as cremini or button)
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste
1/2 cup vegetable broth
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender.
Cook the Filling: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the chopped mushrooms, thyme, and sage, cooking until the mushrooms are soft and any moisture has evaporated.
Combine Ingredients: In a large bowl, mix the cooked wild rice with the mushroom mixture, vegetable broth, and parsley. Adjust seasoning with salt and pepper.
Stuff the Squash: Once the acorn squash is done roasting, remove it from the oven and fill each half with the wild rice and mushroom mixture. If desired, sprinkle with grated Parmesan cheese.
Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through and the cheese is melted.
Serve: Remove from the oven and let cool slightly before serving. Enjoy your savory stuffed acorn squash!