How To Make Festive Stuffed Acorn Squash
Bring some vegetable goodness to your Thanksgiving feast with this stuffed acorn squash recipe. It’s a hearty side dish with mushrooms and kale.
Serves:
Ingredients
- 2acorn squashes
- 1tbspolive oil,plus more for brushing and drizzling
- salt,to taste
- pepper,to taste
- ¾cupwild rice, uncooked and rinsed
- 1¼cupsvegetable broth,(plus 2 tbsp), divided
- ½tspchili powder
- ¼tspground cumin
- 1½tspmaple syrup
- 5ozcremini mushroom,quartered and sliced
- 5ozshiitake mushroom,quartered and sliced
- ½mediumonion,chopped
- 2clovesgarlic,minced
- 1tspfresh rosemary,chopped
- 1tspfresh thyme,chopped
- ¼cupwhite wine
- 2cupskale,chopped
- 2tbsppomegranate seeds
Instructions
-
Preheat the oven to 375 degreees F.
-
Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
-
Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
-
In a small pot, combine the wild rice and 1¼ cups vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
-
Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
-
Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
-
Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
-
Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6 to 8 minutes, until they’ve released a good amount of liquid.
-
Add the onion and cook for 3 to 4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3 to 4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
-
Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated.
-
Stir in the wild rice and remove from the heat.
-
Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
-
Enjoy!
Nutrition
- Calories: 283.45kcal
- Fat: 4.44g
- Saturated Fat: 0.62g
- Monounsaturated Fat: 2.60g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 55.64g
- Fiber: 7.51g
- Sugar: 5.43g
- Protein: 8.76g
- Sodium: 1020.17mg
- Calcium: 119.67mg
- Potassium: 1268.70mg
- Iron: 2.98mg
- Vitamin A: 87.73µg
- Vitamin C: 35.91mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!