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Cozy Roasted Acorn Squash Stuffed with Wild Rice

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A comforting weeknight meal featuring hollowed-out acorn squash roasted until tender and filled with a savory, nutty wild rice stuffing, finished with a maple glaze.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup dry wild rice
  • 1 yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 cups vegetable broth
  • 2 tablespoons fresh thyme
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash squash and cut in half lengthwise. Scoop out seeds and pulp with a spoon.
  3. Place squash cut-side up on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20-25 minutes until tender.
  4. While squash roasts, rinse wild rice. In a saucepan, combine rice, broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes.
  5. In a skillet, heat remaining 2 tablespoons olive oil over medium heat. Sauté onion and celery for 5-7 minutes until softened.
  6. Add garlic and thyme to the skillet; cook for 1 minute until fragrant.
  7. Fluff cooked rice with a fork and stir in the onion mixture. Season with salt and pepper.
  8. Remove squash from oven and fill each half with the rice mixture.
  9. Return stuffed squash to oven and roast for another 15-20 minutes.
  10. Mix maple syrup with 1 teaspoon water. Drizzle over squash in the last 5 minutes of cooking.
  11. Let cool for 5 minutes before serving.

Notes

If the squash is hard to cut, microwave the whole squash for 2 minutes first. Wild rice can be substituted with brown rice, though texture will differ. For crispy edges, broil for the last 2 minutes. Leftovers keep in the fridge for up to 3 days.

Nutrition

Keywords: acorn squash, wild rice, stuffed squash, vegan dinner, healthy comfort food, fall recipes, gluten-free

Find it online: https://gleefulfork.com/cozy-roasted-acorn-squash-stuffed-with-wild-rice-5-easy-tips/