Satisfy Your Hunger: Stuffed Acorn Squash Recipe
Looking for an impressive vegetarian dish that will satisfy and delight everyone at the dinner table? Look no further than this delicious recipe for stuffed acorn squash with wild rice and mushrooms. This dish is packed with flavor and nutrition, and it’s sure to impress even the most skeptical carnivore.
(2) Why You’ll Love This Recipe?
This recipe is perfect for those who are seeking a hearty, plant-based meal that won’t leave them feeling hungry a few hours later. Stuffed with savory mushrooms, nutritious wild rice, and plenty of fresh herbs, this dish is sure to satisfy even the most demanding palate. Plus, it’s easy to make and can be customized to your tastes – try adding your favorite veggies or experimenting with different spices!
(3) Ingredient List
Here’s what you’ll need:
– 2 acorn squash, halved and seeds removed
– 1 cup wild rice, cooked according to package instructions
– 1/2 onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 2 tbsp olive oil, divided
– Salt and pepper to taste
– 1/4 cup dried cranberries
– Fresh parsley for garnish
(4) The Recipe How-To
1. Preheat your oven to 375 degrees F.
2. Place the halved acorn squash on a baking sheet lined with parchment paper.
3. In a skillet or saute pan over medium heat, add 1 tbsp of olive oil.
4. Cook the onion and garlic for about 5 minutes until softened.
5. Add sliced mushrooms to the onion mixture and cook for another 5 minutes until they have browned.
6. Season with salt and pepper to taste.
7. Add the cooked wild rice to the mushroom mixture and stir well.
8. Scoop the mixture into each acorn squash half.
9. Drizzle remaining olive oil over each half.
10. Bake for 45 minutes or until
Why You’ll Love This Recipe
Let me tell you why you’re going to absolutely adore this stuffed acorn squash with wild rice and mushrooms recipe!
First of all, it’s vegetarian-friendly, but it’s so delicious that even meat-eaters will be begging for seconds. With juicy mushrooms, flavorful wild rice, and oven-roasted acorn squash, this dish is packed with savory goodness.
Not only is this dish incredibly tasty, but it’s also full of wholesome ingredients that will leave you feeling healthy and satisfied. We’re talking fresh spinach, aromatic sage, hearty russet potatoes, and seasonal acorn squash, all coming together in a single dish that’s bursting with flavor.
But what really sets this recipe apart is how versatile it is. You can serve it as a side dish for your next dinner party or enjoy it as a main course for a cozy night in. It’s perfect for meal prep during the week or as a show-stopping holiday centerpiece. And did I mention that it’s vegan too?
Trust me when I say that this wild rice and mushroom stuffed acorn squash recipe will soon become a staple in your kitchen. So break out the cutting board and preheat the oven because you’re in for one heck of a treat!
Ingredient List
Let’s gather all the ingredients for this stuffed acorn squash with wild rice and mushrooms recipe. Here’s what you’ll need:
Main Ingredients
- 2 acorn squash: Look for small to medium size green and orange-skinned acorn squash at your local grocery store or farmer’s market. They should be free from blemishes and heavy.
- 1 cup of wild rice medley: You can use a combination of different types of rice to add texture to your dish. Rinse it with water before cooking to remove excess starch.
- 2 tablespoons of olive oil divided: I prefer extra virgin olive oil for its fruity flavor, but you can use any vegetable oil if you want to keep the recipe simpler or go oil-free.
- 8 ounces/226 grams sliced mushrooms: Use any mushroom variety you like, such as cremini, shiitake, or oyster. Clean them with a wet cloth or brush before slicing them.
- 3 garlic cloves minced: Garlic adds flavor to almost any savory dish, hence it’s willing participant in this recipe.
- 2 cups fresh spinach: Wash the spinach leaves well and pat them dry with a kitchen towel before using them.
- 1 tablespoon fresh sage leaves: Sage has a strong aroma and flavor that pairs well with winter squashes and rice dishes. If you don’t have fresh sage leaves, use dried sage powder instead.
Flavourings
- Salt and freshly ground pepper to taste: Salt enhances the flavor of savory dishes; use sparingly because vegetable broth has lots of salt too.
- ½ teaspoon sugar (optional): Adding sugar balances out the flavors of this savory recipe nicely.
- ½ teaspoon smoked paprika chipotle (optional): Add some heat and smoky flavor notes if you wish.
Vegetable Broth
- 2 cups vegetable broth or stock: Use low-sodium vegetable broth, homemade or store-bought, as your base. You can adjust its quantity according to your preference.
Toppings
- â…“ cup dried cranberries or diced apples: These toppings bring sweetness to this mostly savory recipe while adding texture too. You can choose either dried cranberries or chopped apple pieces based on personal preferences.
This recipe also works great with other winter squash varieties such as delicata or butternut, and protein sources like lentils, tempeh or sautéed kale. Don’t hesitate to try different combinations!
The Recipe How-To
Let me guide you through the process of creating this masterpiece. This recipe requires some preparation but trust me, it is worth it. In just a few steps, you’ll have a gorgeous dish ready to serve.
Preparing the Squash
To begin, preheat your oven to 375°F(190°C). Take 2 acorn squash and slice them in half from top to bottom. Scoop out the seeds and fibers using a spoon, discard them or keep them for another recipe. Place the squash halves in a lightly-greased baking dish (with the cut side facing down) and season with seasoning salt.
Roasting the Squash
Bake the squash halves in the preheated oven for around 35-40 minutes or until they are soft and delightfully aromatic. Once done, remove from the oven and set aside.
Making Wild Rice Pilaf
Prepare your wild rice pilaf. Start by heating olive oil (divided in 1/2 cup) on medium heat in a large saucepan. Add onions (sliced 3/4 cup), mushrooms (chopped 1 cup), and minced garlic (3 cloves) into the saucepan and sauté them until they are tender.
Add your wild rice (1 cup) to this mixture and cook until lightly toasted. Then, add your dry red wine (1/4 cup), vegetable broth (2 cups), dried cranberries (1/2 cup), sugar (2 tsp). Stir occasionally.
While doing that, rinse baby spinach leaves and chop fresh sage leaves. Once you see bubbles arising on the surface of the wild rice medley mixture, add chopped sage leaves and baby spinach leaves to it while stirring gently until everything is mixed well.
Allow everything to cook on low heat for about 25-30 minutes until all liquid is absorbed and rice turns fluffy.
Stuffing Acorn Squash
Now that your roasted acorn squash halves are ready, carefully fill each ‘bowl’ with your cooked wild rice pilaf mixture. Top off with additional sage leaves or some sliced mushrooms.
Baking The Stuffed Squash
Place stuffed acorn squash back into an ovenproof baking dish then put them back into the oven for another 10-15 minutes, or until everything gets heated through. Once heated through, remove from oven and let cool slightly before topping with some extra spinach leaves or cranberries as desired.
Voila! You now have yourself some vegan stuffed acorn squash filled with wild rice mushrooms stuffing that can satisfy any taste-buds!
Substitutions and Variations
One of the best things about this stuffed acorn squash recipe is how versatile it is when it comes to substitutions and variations. Here are a few ideas to consider:
– Rice alternatives: If wild rice isn’t your jam, you can substitute with brown rice, lentil or tempeh for a protein-packed twist.
– Winter Squash varieties: Try replacing acorn squash with butternut or delicata squash for a sweeter flavor and softer texture.
– Mushroom types: While shiitake and cremini mushrooms work beautifully in this dish, you could also try experimenting with portobellos or oyster mushrooms.
– Fresh herbs: The recipe calls for fresh sage, but other herbs like thyme, rosemary or parsley would also be great options.
– Greens: If spinach isn’t your thing, swap it out for kale, swiss chard or even collard greens for an added boost of nutrition.
– Dried fruit: Instead of cranberries, try substituting with chopped dried apricots, cherries or raisins for added sweetness.
Remember that variations should still complement the main flavors of the dish – think earthy, savory and slightly sweet. Regardless of what substitutions you make, this dish will still be a delicious meal that will warm your heart and soul.
Serving and Pairing
Once stuffed, these acorn squash halves look as impressive as they taste. The mix of wild rice, mushrooms, and cranberries blends perfectly with the flavors of the acorn squash. This delightful dish can be served as a hearty vegetarian main course or a flavorful autumnal side dish.
I recommend serving it with a side of fresh steamed or sautéed greens such as kale, spinach or chard to balance out the richness of the stuffing. A crisp salad with apples, pecans, and a vinaigrette also makes a great pairing that adds freshness and crunch.
This recipe is perfect for fall occasions like Thanksgiving dinner or holiday gatherings but it’s comforting enough to be enjoyed throughout the year. It pairs well with a full-bodied red wine like cabernet sauvignon or merlot, as well as fruity white wines like riesling or pinot grigio. Additionally, if you’re serving it as an appetizer at your next party, adding some whole-grain crackers with hummus or guacamole also makes a great addition.
Finally yet importantly, this vegan stuffed acorn squash is perfect for meal prep! Make one day ahead or save leftovers for easy weeknight dinners. You can store the cooked stuffed squash halves in an airtight container in the fridge for up to 3 days. Reheat them in the oven (covered with foil) at 350°F/175°C for about 15-20 minutes until heated through.
Make-Ahead, Storing and Reheating
The beauty of this recipe is that it can be easily made ahead of time without compromising its flavor and texture. Simply follow the recipe instructions until step 5, then cover with a lid or aluminum foil and store in the refrigerator for up to 24 hours before baking.
If you have leftovers, storing them properly is key to maintaining their quality. Let the stuffed acorn squash cool down to room temperature before transferring it into an airtight container. Then, store it in the fridge for up to 3 days.
Reheating this dish is a breeze! Simply preheat your oven to 375°F (190°C), transfer the stuffed acorn squash onto a baking sheet, and bake uncovered for about 20-25 minutes or until heated through. Alternatively, you can also microwave it for a quick fix by placing it on a microwavable plate and heating on high for 1-2 minutes or until hot.
Keep in mind that reheating may slightly affect the texture of the rice and vegetables inside the stuffed acorn squash, but it will still taste absolutely delicious! So no worries, you can enjoy this dish again and again without any fuss.
Tips for Perfect Results
As a vegan chef, one of my top priorities is to make sure that every dish I create not only tastes delicious but also looks and presents beautifully. With my years of experience, I would like to share with you some tips for making the best-stuffed acorn squash with wild rice and mushrooms recipe.
Firstly, when baking your acorn squash, be sure to cut it in half symmetrically to ensure even cooking. Scoop out the seeds and season generously with salt and pepper. Drizzle with olive oil, then bake until tender. This will help bring out the natural sweetness in the squash while ensuring it doesn’t become too mushy.
Secondly, when preparing your wild rice and mushroom stuffing, be sure to cook the mushrooms first until they release their moisture before adding any liquid ingredients. This will guarantee that your stuffing won’t turn out too watery or runny. Additionally, be sure to add enough vegetable broth or dry red wine into your mixture for added depth of flavor.
Thirdly, don’t be afraid to experiment with different grains such as brown rice, lentils or tempeh. Feel free to mix and match different textures and flavors to suit your taste preference.
Fourthly, fresh herbs such as sage and spinach can provide a burst of flavor to your dish while allowing you to incorporate more greens into your diet.
Lastly, presentation is key when serving stuffed acorn squash with wild rice and mushrooms. You can top it off with some chopped cranberries or a sprinkle of fresh parsley for an added pop of color and texture.
In conclusion, follow these simple yet crucial tips for the perfect results every time you make this delightful recipe. Remember to have fun in the kitchen and experiment with different variations to make this recipe uniquely yours!
Bottom Line
Imagine sinking your fork into a tender and savory stuffed acorn squash with wild rice, mushrooms, and fresh spinach. Every bite bursts with flavor, and you feel nourished and satisfied. This recipe is perfect for anyone who wants to bring comfort to their table with a healthy and wholesome meal. Whether you’re cooking for yourself or sharing it with friends, this dish is sure to impress.
Not only is this recipe delicious but it’s also versatile. It’s easy to modify by using the ingredients you have on hand, swapping lentils or tempeh for mushrooms or kale for spinach. You can also easily scale up the recipe to feed more people or modify it to suit your dietary needs.
In conclusion, stuffed acorn squash with wild rice and mushrooms is a recipe that will undoubtedly satisfy your cravings while being nutritious and wholesome. The combination of savory vegetables, fluffy grains, and fresh herbs creates a mouthwatering experience that will delight your taste buds. Give it a try! Your taste buds will thank you.
Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* Recipe
Ingredients
- 6 cups vegetable broth, divided
- 1 (750 ml) bottle dry red wine
- 2 tablespoons sugar
- 1 cup wild rice
- 18 tablespoons butter, cut into tablespoon size pieces divided
- 3 large acorn squash, halved and seeded
- 2 lbs russet potatoes, peeled cut into 2-inch pieces
- 1/2 cup whipping cream (don't get baker's cream, it's too sweet!)
- 2 tablespoons chopped fresh sage
- 4 ounces soft fresh goat cheese, grumbled, room temperature
- 1 lb assorted wild mushroom, sliced (oyster, chanterelle, and stemmed shiitake)
- 1 lb fresh spinach, tough stems removed
- salt and pepper
Instructions
- Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
- Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
- Preheat oven to 350°F.
- Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
- Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
- Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
- Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
- Drain potatoes and mash them.
- Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
- Add cream mixture and goat cheese to potatoes, mashing to blend.
- Season potatoes with salt/pepper to taste.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
- Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
- Divide potato mixture among squash halves (about 1 cup each).
- Preheat oven to 400°F.
- Place stuffed squash in oven and bake until heated through (about 15 minutes).
- Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
- Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
- Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
- Drain excess liquid from spinach.
- Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.