Wild Rice Stuffed Acorn Squash for #SundaySupper
Who’s ready for fall? I have to say – the past few days have kind of managed to get me into a fall-like mood. It’s been raining almost non-stop since Wednesday, and the slightly cooler temperatures have made me think about fall. Those of you who live farther north are probably already experiencing the crisp, cool air though! In the meantime, I’m cranking up our air conditioning a bit and pretending….with some wild rice stuffed acorn squash!
I have a confession: although I am a HUGE fan of squash, I had never tried acorn squash until recently. I don’t really know why: it makes no sense to me that I’ve passed it by at the market until now! I like that acorn squash softens when roasted, much like a butternut, but doesn’t have the same level of sweet flavor. It paired oh so well with the stuffing I created…chock full of mushrooms, wild rice, walnuts, and dried cranberries. Hello, taste treat!
You could serve this squash as a side dish, but I definitely ate mine as a main course paired with a salad. I’m already contemplating it as an option to serve for my Thanksgiving meal this year. Oh boy – is it really getting that close?!?!?! I have a sneaking suspicion there will be many more acorn squash roasts in my future…with a plethora of different fillings to boot! What to try next, that is the question!
Do you like acorn squash? How have you prepared it in the past?
Ingredients
- 1 acorn squash
- 4 tablespoons olive oil, divided
- Salt and pepper
- 1 cup uncooked wild rice
- 1/2 cup yellow onion, diced
- 1 garlic clove, minced
- 1 pint mushrooms, diced
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F. Cut the acorn squash lengthwise: remove the seeds and pulp. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Place on a baking sheet and roast, cut side up, for 45 minutes (until fork tender). Remove from oven and set aside.
- Meanwhile, cook the wild rice according to package ingredients.
- In a deep skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and saute for 2 minutes. Next, add the mushrooms and walnuts and continue to saute until mushrooms are cooked through.
- Add the cooked wild rice and dried cranberries to the skillet with the mushroom mixture and stir until incorporated.
- Stuff the wild rice mixture into the acorn squash halves. If desired, return them to the warm oven for about 5 minutes to heat through before serving.
- Place squash in a bowl or on a plate to serve - enjoy!
Make sure you check out ALL of the scrumptious fall foods created by the Sunday Supper family today!
Appetizers and Drinks
- Hatch Chile Hummus by Shockingly Delicious
- Pearfect Harvest Cocktail by Eat, Drink and be Tracy
Soups, Stews, Chili, and Casserole
- Butternut Squash Chowder by The Texan New Yorker
- Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
- Cheesy Potato Chard Bake by Food Lust People Love
- Fall Harvest Onion Soup by MealDiva
- Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
- Kale and Sweet Potato Stew by What Smells So Good?
- Pumpkin Chili by Bobbi’s Kozy Kitchen
- Smoked Gouda Cauliflower Casserole by Casadecrews
Salads and Side Dishes
- Brie and Pear Salad by Cindy’s Recipes and Writings
- Butternut Squash Dinner Rolls by Life Tastes Good
- Carrot and Chevre Souffle by Jane’s Adventures in Dinner
- Fall Harvest Panzanella by Curious Cuisiniere
- Garlicky Roasted Butternut Squash by Panning The Globe
- Maple Roasted Acorn Squash by Jelly Toast
- Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
- Wild Rice Stuffed Acorn Squash by Ruffles & Truffles
Main Dishes
- Chicken alla Vendemmia by Crazy Foodie Stunts
- Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
- Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
- Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
- Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet
Desserts and Baked Goods
- Apple and Cinnamon Cake by Happy Baking Days
- Apple Challah Bread French Toast by Desserts Required
- Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
- Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
- Apple Peanut Butter Breakfast Cookies by Pies and Plots
- Apple Pie Bars by The Wimpy Vegetarian
- Caramel Apple Cider Ginger Ale Floats by NeighborFood
- Chai Tea Jello Shots by Peaceful Cooking
- Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
- Maple Glazed Apple Galette by That Skinny Chick Can Bake
- No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
- Peanut Butter Ginger Apple Cookies by Ninja Baking
- Pear Walnut Bread Pudding by Magnolia Days
- Pumpkin Bagels by The Redhead Baker
- Pumpkin Cheesecake by Confessions of a Culinary Diva
- Pumpkin Cinnamon Chip Cookies by Momma’s Meals
- Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
- Pumpkin Ice Cream by Amee’s Savory Dish
- Pumpkin Pie Cookies by Fit Foodie Runs
- Pumpkin Scones with Maple Glaze by The Foodie Army Wife
- Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
- Rustic Apple Pie by Hezzi-D’s Books and Cooks
- Southern Coffee Cookies by Killer Bunnies, Inc
- Sticky Apple and Gingerbread Cake by Mess Makes Food
- White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
The post Wild Rice Stuffed Acorn Squash for #SundaySupper appeared first on Ruffles & Truffles.
