Stuffed Acorn Squash with Wild Rice
This delightful dish features roasted acorn squash filled with a savory mixture of wild rice, vegetables, and spices, making it a perfect autumn meal. It's not only visually appealing but also packed with nutrients and flavors, showcasing the best of seasonal produce.
Cuisine: American
Cooking time: 80 minutes
Serves: 4
Ingredients
- 2 medium acorn squash
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup chopped mushrooms
- 1 cup chopped kale
- 1 tablespoon olive oil
- 1 teaspoon thyme
Instructions
- 1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds.
- 2. Brush the inside of each squash half with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet. Roast in the oven for about 25-30 minutes, or until tender.
- 3. While the squash is roasting, rinse the wild rice under cold water. In a pot, combine the wild rice and vegetable broth, bringing it to a boil. Reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender.
- 4. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped mushrooms and cook until they are soft. Stir in the chopped kale and thyme, cooking until the kale is wilted.
- 5. Once the wild rice is cooked, combine it with the sautéed mushrooms and kale. Mix well, then spoon the filling into the roasted acorn squash halves. Return to the oven for an additional 10 minutes, then serve warm.
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