Save to Pinterest Tender roasted acorn squash halves filled with savory-sweet wild rice and vegetables, topped with a bold maple sriracha drizzle for a harmonious balance of flavors.
I first made this stuffed acorn squash during a chilly autumn weeknight, and it instantly became a family favorite for its cozy taste and beautiful presentation.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Olive oil: 2 tbsp, divided
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Wild rice blend: 1 cup, rinsed
- Vegetable broth: 2 cups
- Yellow onion: 1 small, diced
- Celery stalks: 2, diced
- Apple: 1 medium, peeled and diced
- Dried cranberries: 1/3 cup
- Pecans or walnuts: 1/3 cup, chopped
- Dried thyme: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Salt and pepper: to taste
- Pure maple syrup: 3 tbsp
- Sriracha sauce: 1 to 2 tbsp (to taste)
- Melted butter or coconut oil: 1 tbsp
- Soy sauce: 1 tsp (use tamari for gluten-free)
Instructions
- Prep Squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush cut sides of squash halves with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
- Roast Squash:
- Roast for 35 to 40 minutes, until the flesh is tender and easily pierced with a fork.
- Cook Rice:
- While squash roasts, bring vegetable broth to a boil in a saucepan. Add wild rice, reduce heat to low, cover, and simmer for 35 to 40 minutes until tender. Remove from heat.
- Sauté Vegetables and Fruit:
- In a large skillet, heat olive oil over medium. Add diced onion and celery, sauté 4 to 5 minutes until softened. Stir in diced apple, cranberries, nuts, thyme, cinnamon, and nutmeg. Cook for another 2 to 3 minutes.
- Mix Stuffing:
- Add cooked rice to skillet, mix well, season with salt and pepper, and remove from heat.
- Prepare Drizzle:
- In a bowl, whisk maple syrup, sriracha, melted butter, and soy sauce until combined. Set aside.
- Fill and Bake Squash:
- Turn roasted squash halves cut-side up. Fill each half with wild rice stuffing, mounding slightly. Return squash to oven and bake 10 minutes until heated through.
- Finish and Serve:
- Drizzle generously with maple sriracha sauce before serving. Offer any remaining sauce on the side.
Save to Pinterest My children love helping to scoop out the squash and create colorful rice fillings, making this a fun and heartwarming family dinner.
Required Tools
Baking sheet, saucepan with lid, large skillet, cutting board and knife, mixing bowls, whisk
Allergen Information
Contains nuts (pecans or walnuts) and soy (soy sauce); substitute with seeds or tamari for allergies or gluten-free
Nutritional Information
Per serving: 390 calories, 13g total fat, 65g carbohydrates, 7g protein
Save to Pinterest Serve with a crisp white wine or light Pinot Noir for a truly special main course. Enjoy the vibrant flavors that bring warmth to the table.
Common Recipe Questions
- → Can I use different nuts in the stuffing?
Yes, swap pecans or walnuts with pumpkin seeds or sunflower seeds for a nut-free version.
- → How spicy is the maple sriracha drizzle?
The spice level can be adjusted by adding more or less sriracha sauce to suit your taste preferences.
- → Can this dish be made vegan?
Substitute butter in the drizzle with coconut oil and ensure tamari is used for soy-free options to keep it vegan-friendly.
- → What rice works best for the stuffing?
A wild rice blend adds great texture and earthiness, but long-grain brown rice can be used as an alternative.
- → How can I add protein to this dish?
Incorporate cooked sausage or chickpeas into the stuffing for an extra protein boost.