Description
This Stuffed Acorn Squash recipe is a delightful combination of roasted acorn squash halves filled with a savory and slightly sweet mixture of roasted mushrooms, onions, cooked rice blend, diced apple, feta cheese, fresh herbs, dried cranberries, and toasted nuts. Drizzled with a tangy maple-apple cider dressing, this dish offers a perfect balance of textures and flavors, making it an ideal fall or winter vegetarian entrée or side dish.
Ingredients
Scale
Acorn Squash
- 4 medium acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Sea salt, for sprinkling
- Freshly ground black pepper
Roasted Vegetables
- 10 ounces cremini mushrooms, stemmed and quartered
- ¼ cup fresh sage leaves, roughly chopped, plus more small sage leaves for garnish
- ½ medium red onion, coarsely chopped
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Filling
- 3 cups cooked brown rice/wild rice blend (from 1 cup uncooked)
- 1 large apple, diced
- 1 cup crumbled feta cheese
- ½ cup chopped fresh parsley
- ½ cup dried cranberries
- ½ cup toasted pecans, chopped
- ¼ cup toasted pepitas
- ¼ teaspoon sea salt
Dressing
- 6 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove, grated
- ¾ teaspoon sea salt
- ¼ teaspoon Dijon mustard
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
Instructions
- Preheat and prepare the squash: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper for easy cleanup and even cooking.
- Roast the acorn squash: Lightly drizzle the cut side of each acorn squash half with extra-virgin olive oil and sprinkle with sea salt. Rub the oil and salt evenly over the flesh. Place the halves cut side down on one of the prepared baking sheets. Roast for 25 to 40 minutes until the flesh is fork-tender. The exact time depends on the size of your squash.
- Prepare and roast vegetables: On the second baking sheet, arrange the quartered mushrooms and chopped sage on one side and the coarsely chopped red onions on the other. Drizzle both with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss to coat evenly, then spread out in a single layer. Roast for 18 to 23 minutes until the mushrooms and onions are tender and browned on the edges.
- Make the dressing: While roasting, whisk together apple cider vinegar, maple syrup, grated garlic, ¾ teaspoon sea salt, Dijon mustard, and several grinds of black pepper in a medium bowl or liquid measuring cup. Slowly drizzle in ¼ cup olive oil while continuously whisking until the dressing is emulsified and well combined.
- Assemble the filling: In a large bowl, combine the cooked brown and wild rice blend with the roasted mushrooms, onions, diced apple, crumbled feta cheese, chopped parsley, dried cranberries, toasted pecans, toasted pepitas, and ¼ teaspoon sea salt. Add half of the prepared dressing and toss gently to coat all ingredients.
- Stuff the roasted squash: While the acorn squash halves are still warm, brush the flesh with some of the remaining dressing and season with additional salt and pepper to taste. Spoon the rice and vegetable mixture into each squash half, filling them generously. Garnish with small fresh sage leaves.
- Serve: Serve the stuffed acorn squash warm, accompanied by the remaining dressing on the side for additional drizzling.
Notes
- You can prepare the rice blend in advance to save time on cooking day.
- Toast the pecans and pepitas in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring often.
- For a vegan variation, substitute the feta cheese with a plant-based cheese or omit it.
- Adjust the amount of maple syrup in the dressing to suit your preference for sweetness.
- Leftover stuffing can be used as a flavorful side or salad topper.
- Ensure the squash halves are thoroughly roasted to a fork-tender texture before stuffing for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: stuffed acorn squash, roasted squash, vegetarian stuffed squash, fall recipe, wild rice stuffing, healthy vegetarian main dish
