Celebration Wild Rice-Stuffed Acorn Squash

Celebration Wild Rice-Stuffed Acorn Squash cover

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Celebration Wild Rice-Stuffed Acorn Squash

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Ingredients

Warning0 allergens identified

Celebration Wild Rice-Stuffed Acorn Squash

2 acorn squash

3 tablespoons olive oil

2 cups wild riceprepared

1 oniondiced

3 stalks celeryfine diced

2 cloves garlicminced

8 ounces baby bella mushroomschopped

½ cup orange juice

¼ cup dried cranberries

½ cup sprouted pumpkin seeds

1 tsp dried sage

½ tsp dried thyme

Kosher salt

black pepperCracked

Instructions

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Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil or parchment paper.

Cut the acorn squash in half, lengthwise, and use a spoon or ice cream scoop to clean out the seeds. Brush 1 tablespoon olive oil onto the cut-side of each half, and season with kosher salt and cracked black pepper. Place cut-side down on the lined baking sheet, and roast for 30 to 35 minutes, until squash is fork tender.

While squash is roasting, prepare rice according to package directions. Recommendation: Substitute vegetable broth for water to infuse more flavor.

Once squash is roasted, carefully remove about 1 cup of the squash – ¼ cup from each half – from the center. Set aside.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Once heated, add diced onions and cook until translucent, about 7 to 10 minutes.

Add celery and mushrooms and continue cooking, until mushrooms release liquid and start to brown, about 10 to 12 minutes. Add minced garlic. Cook for another 1 minute.

Reduce heat to medium, and stir in prepared rice, cranberries, sage and thyme. Season with salt and pepper. Stir in reserved ½ cup of acorn squash to bind mixture together. Continue cooking until orange juice is absorbed.

Remove mixture from heat. Stir in pumpkin seeds. Spoon mixture into the center of each acorn squash half and place back on the baking sheet.

Return to the oven and bake for about 15 minutes, until fully heated through and the top of the squash is beginning to crisp. Serve.

Nutrition

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Tips & Tricks (5)

Pre-roast Squash Halves for Even Cooking 🎯
Roast the squash halves cut-side down for 20-25 minutes before stuffing to ensure they cook through evenly and develop caramelized edges, preventing undercooked flesh.
Toast Wild Rice First for Deeper Flavor 🌾
Dry-toast the wild rice in a skillet for 2-3 minutes before cooking to enhance its nutty flavor and prevent a mushy texture.
Sauté Mushrooms Separately to Remove Moisture 🍄
Cook baby bella mushrooms alone over high heat first to release and evaporate excess moisture, ensuring a flavorful, non-watery filling.
Balance Acidity with Orange Juice Timing 🍊
Add orange juice to the stuffing just before the final cooking stage to preserve its bright citrus notes and prevent the flavors from becoming muted or overly concentrated.
Build Herb Layers for Complex Seasoning 🌿
Add dried thyme and sage at different stages—some with the vegetable sauté and some mixed into the finished rice—to develop nuanced, layered autumn flavors throughout the dish.