Earthy mushrooms and nutty wild rice come together inside tender roasted acorn squash for a flavorful, fiber-rich dish that feels special enough for a holiday but simple enough for any weeknight.
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- Category: Main Course
Ingredients
- 3 medium acorn squash, halved and seeds scooped out
- 1/4 cup chopped walnuts or sunflower seeds
- 1/4 cup dried cranberries
- 1 1/2 cups mushrooms, chopped (white or cremini)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup wild rice blend (or brown rice), cooked according to package instructions
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or sage
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Rub squash halves with olive oil, sprinkle with salt and pepper. Place cut-side down and roast for 30–35 minutes until fork-tender.
- While squash bakes, heat olive oil in a pan. Sauté onion and garlic for 2–3 minutes, then add mushrooms, herbs, and salt. Cook until mushrooms are soft.
- Mix in the cooked rice, dried cranberries, walnuts, and optional balsamic vinegar. Cook for 1–2 more minutes until heated through. Taste and adjust seasoning.
- Flip squash halves cut-side up. Spoon the rice mixture into each half and return to oven for 10–15 minutes.
- Serve warm as a beautiful and hearty vegetarian side dish.