Prepare to transform your autumn dinner table with a dish that's about to become your new obsession! This Wild Rice Apple Stuffed Acorn Squash is not just a recipe—it's a culinary adventure that combines the earthy richness of wild rice, the sweet crunch of apples, and the creamy, tender embrace of roasted acorn squash. Imagine a single bite that captures the essence of fall: warm spices, nutty textures, and a touch of maple sweetness that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat yourself to a gourmet vegetarian meal, this recipe is your ticket to flavor paradise!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup wild rice, cooked
- 1 apple, diced
- 1/2 cup walnuts, chopped
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Carefully cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp using a spoon. Ensure the cavity is clean and smooth.
- Lightly brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until the flesh becomes tender and can be easily pierced with a fork.
- While the squash is roasting, cook the wild rice according to package instructions. Typically, this involves simmering the rice in water or broth for about 45 minutes until it's tender and has split open.
- In a mixing bowl, combine the cooked wild rice, diced apple, chopped walnuts, cinnamon, and a pinch of salt and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Once the squash is tender, remove from the oven and carefully flip the halves cut-side up. Fill each squash half generously with the wild rice mixture.
- Drizzle maple syrup over each stuffed squash half, ensuring an even coating.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the tops are lightly golden.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped walnuts or fresh herbs if desired.
Tips
- Choose firm, fresh acorn squashes with smooth, unblemished skin for the best roasting results.
- When roasting the squash, place it cut-side down to help it caramelize and develop a deeper flavor.
- Ensure your wild rice is cooked al dente—it should have a slight bite and not become mushy.
- Toast the walnuts briefly before chopping to enhance their nutty flavor and add extra crunch.
- Use real maple syrup for the most authentic and rich sweetness; avoid artificial substitutes.
- For a protein boost, consider adding crumbled goat cheese or cooked chicken to the rice mixture.
- If you prefer a bit more spice, add a pinch of nutmeg or ground ginger to the filling.
- Let the stuffed squash rest for a few minutes after baking to allow the flavors to meld together.
- For a vegan version, replace maple syrup with agave nectar or honey alternative.
- Serve immediately for the best texture and temperature—the crisp edges and warm filling are most delicious when fresh from the oven.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
