While on our family vacation over the Summer, the six of us enjoyed a Farm-to-Table dinner. After a tour of the green houses and a wagon tour around the farm, we were treated to a dinner of farm fresh food. The vegetarian option was a stuffed acorn squash. It was delicious! Unfortunately, the chef was unwilling to share that recipe. Fortunately, Eric and I came up with a similar and even more delicious version to make at home.
This recipe has two main components: the acorn squash and the wild rice stuffing. The squash halves are roasted with a small pat of butter and a drizzle of maple syrup in the cavity. The wild rice is cooked with sauteed vegetables while the squash is roasting. Some diced Granny Smith apple and dried cranberries are added to the stuffing mixture for a bit of tartness. They perfectly balance the sweetness of the maple syrup to create a deliciously complex flavor profile.
Our creation is a mash up of two recipes. The maple roasted squash recipe is adapted from Cook Like a Pro by Ina Garten and the wild rice stuffing is adapted from liveeatlearn.com. Together, they make one great meal!
Maple-Roasted Acorn Squash with Wild Rice Stuffing
Maple-Roasted Acorn Squash with Wild Rice Stuffing (adapted from Cook Like a Pro by Ina Garten and liveeatlearn.com) Total Time Required: 1 hour + 30 minutes, Prep Time: 15 minutes, Cook Time: 1 hour + 15 minutes, Serves: 4
Ingredients:
Squash:
- 2 acorn squash
- 4 teaspoons unsalted butter, divided
- 2 tablespoons pure maple syrup, divided
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Stuffing:
- 1 tablespoon olive oil
- 1 cup diced carrot, about 2 carrots
- 1/2 cup diced celery, about 1 rib
- 1/2 cup finely chopped yellow onion, about 1/2 an onion
- 2 cloves garlic minced
- 1 cup wild rice
- 2 cups vegetable broth
- 1/4 cup dried cranberries
- 1/2 Granny Smith apple, diced
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon each salt and pepper
Directions:
Preheat the oven to 350°F. Halve the squash from top to bottom and scoop out the seeds. Set the squash aside. Prep the carrot, celery, onion, and garlic. Set the veggies aside.
Prep the veggies.
Place the squash, cut sides up, on a sheet pan. Place 1 teaspoon of butter and 1/2 tablespoon of maple syrup in the cavity of each squash half. Brush the cut sides with olive oil and sprinkle the halves with kosher salt and freshly ground black pepper. Roast the squash for 40 to 60 minutes, depending on the size of the squash, until it is tender when pierced with a small knife. Cover and set aside until the rice is done.
The squash halves are ready to be roasted!
Meanwhile, make the wild rice stuffing. Heat the oil in a large pot over medium heat. Add the carrot, celery, onion, and garlic to the hot oil. Cook until the veggies are brightly colored and fragrant, about 5 minutes.
Saute the veggies for the stuffing.
Add the rice and broth to the pot, lower the heat, cover it, and let it simmer until the rice is cooked and the broth is absorbed, using the cooking times on the rice package, about 30-45 minutes.
Add the rice and broth to the pot.
When the rice is cooked, stir in the cranberries, apple, rosemary, sage, salt, and pepper. Cover and set it aside until the squash is done.
Add the cranberries, apple, herbs, and seasonings to the rice mixture.
When the squash is fork-tender and the rice is ready, fill each hollowed out half of the acorn squash with the rice mixture.
Fill the squash with the stuffing.
Return the stuffed squash halves to the oven and bake for another 15 minutes, until the shell is slightly crisped and the filling is warmed through. Serve immediately with additional salt, pepper, and maple syrup, if desired.
Another great dish inspired by our trip to Vermont!
Acorn squash makes a delicious and seasonal Fall meal! ~Linda
Maple-Roasted Acorn Squash with Wild Rice Stuffing (adapted from Cook Like a Pro by Ina Garten and liveeatlearn.com) Total Time Required: 1 hour + 30 minutes, Prep Time: 15 minutes, Cook Time: 1 hour + 15 minutes, Serves: 4
Ingredients:
Squash:
- 2 acorn squash
- 4 teaspoons unsalted butter, divided
- 2 tablespoons pure maple syrup, divided
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Stuffing:
- 1 tablespoon olive oil
- 1 cup diced carrot, about 2 carrots
- 1/2 cup diced celery, about 1 rib
- 1/2 cup finely chopped yellow onion, about 1/2 an onion
- 2 cloves garlic minced
- 1 cup wild rice
- 2 cups vegetable broth
- 1/4 cup dried cranberries
- 1/2 Granny Smith apple, diced
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon each salt and pepper
Directions:
Preheat the oven to 350°F. Halve the squash from top to bottom and scoop out the seeds. Set the squash aside. Prep the carrot, celery, onion, and garlic. Set the veggies aside.
Place the squash, cut sides up, on a sheet pan. Place 1 teaspoon of butter and 1/2 tablespoon of maple syrup in the cavity of each squash half. Brush the cut sides with olive oil and sprinkle the halves with kosher salt and freshly ground black pepper. Roast the squash for 40 to 60 minutes, depending on the size of the squash, until it is tender when pierced with a small knife. Cover and set aside until the rice is done.
Meanwhile, make the wild rice stuffing. Heat the oil in a large pot over medium heat. Add the carrot, celery, onion, and garlic to the hot oil. Cook until the veggies are brightly colored and fragrant, about 5 minutes.
Add the rice and broth to the pot, lower the heat, cover it, and let it simmer until the rice is cooked and the broth is absorbed, using the cooking times on the rice package, about 30-45 minutes. When the rice is cooked, stir the cranberries, apple, rosemary, sage, salt, and pepper into the rice mixture. Cover and set it aside until the squash is done.
When the squash is fork-tender and the rice is ready, fill each hollowed out half of the acorn squash with the rice mixture. Return the stuffed squash halves to the oven and bake for another 15 minutes, until the shell is slightly crisped and the filling is warmed through. Serve immediately with additional salt, pepper, and maple syrup, if desired.