Description
This elegant fall side dish features roasted acorn squash halves filled with a savory blend of wild rice, mushrooms, herbs, and optional nuts or cranberries. It’s vegan, gluten-free, and perfect for holiday gatherings or a cozy weeknight meal.
Ingredients
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper.
3. Place the squash halves cut side down and roast for 30–40 minutes until tender.
4. While the squash roasts, cook the wild rice blend according to package instructions and set aside.
5. Heat oil in a skillet over medium heat, sauté the onion until translucent, then add garlic and cook 30 seconds.
6. Add chopped mushrooms and cook until their moisture evaporates and they brown lightly.
7. Stir in thyme, salt, pepper, cooked wild rice, and optional kale, pecans, or cranberries, then taste and adjust seasoning.
8. Turn the roasted squash cut side up, fill each half with the rice mixture, and bake at 375°F for 15–20 minutes.
9. Garnish with parsley before serving and enjoy warm.
10. Store leftovers covered in the refrigerator for up to 3 days and reheat in a 350°F oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: side dish
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 8
- Cholesterol: 0
Keywords: mushroom wild rice stuffed acorn squash, acorn squash wild rice, vegan side dishes, fall side dish, holiday sides, plant based, roasted squash