Description
Earthy mushrooms, nutty wild rice, and herbs come together in tender roasted acorn squash for a dish that’s rustic, satisfying, and full of fall flavor. It’s a stunning vegan main or side that brings warmth and depth to any table.
Ingredients
2 medium acorn squash, halved and seeds removed
1 tbsp olive oil
Salt & pepper to taste
For the Filling:
1 cup wild rice blend
2¼ cups vegetable broth or water
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms (cremini or button), chopped
1 stalk celery, diced
1 tsp dried thyme
½ tsp sage
Salt & pepper to taste
Optional: ¼ cup dried cranberries or chopped pecans for extra texture
Instructions
Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes until tender.
Meanwhile, cook rice: Combine wild rice and broth in a pot, bring to a boil, cover, reduce to low, and simmer for ~45 minutes until tender.
Sauté filling: In a skillet, heat olive oil. Sauté onion, garlic, celery, and mushrooms until soft and browned, about 8–10 minutes. Stir in herbs and season.
Mix cooked rice with sautéed veggies. Add cranberries or nuts if using.
Flip roasted squash upright and fill each half generously with the rice mixture.
Return to oven for 10 more minutes to warm through, or serve immediately with fresh herbs on top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 320 / Serving
- Fat: 10g / Serving
- Carbohydrates: 48g / Serving
- Protein: 7g / Serving