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Mini Wild Rice & Apple Stuffed Acorn Squash

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Experience the comforting flavors of Mini Wild Rice & Apple Stuffed Acorn Squash, a delightful dish that embodies the essence of autumn. The tender acorn squash halves cradle a savory mixture of wild rice, sweet apples, and warm spices, creating a visually stunning centerpiece perfect for fall gatherings or Thanksgiving dinner. This recipe is not only delicious but also simple enough for novice cooks to achieve impressive results.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 cup cooked wild rice
  • 1 cup diced Granny Smith apples
  • 1/2 cup diced yellow onion
  • 1 tsp ground cinnamon
  • 1 cup low-sodium vegetable broth
  • 1/2 cup chopped walnuts or pecans
  • 2 tbsp pure maple syrup
  • 2 tbsp olive oil
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Drizzle with olive oil and season with salt.
  2. In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat, cover, and simmer until tender (about 40-50 minutes).
  3. In a skillet over medium heat, sauté diced onions until translucent (about 5 minutes). Add chopped apples and cook until slightly soft.
  4. Combine cooked wild rice, chopped nuts, maple syrup, cinnamon, and salt in the skillet mixture; stir well.
  5. Generously fill each acorn squash half with the wild rice mixture and pack it down lightly.
  6. Place stuffed squash halves on a parchment-lined baking sheet and bake for 25-30 minutes until tender but still holding their shape.

Nutrition

Keywords: For added crunch, toast the nuts before adding to the filling. Swap wild rice for quinoa for a different texture. Feel free to add fresh herbs or additional spices for extra flavor.

Find it online: https://recipenosh.com/cozy-mini-wild-rice-apple-stuffed-acorn-squash-recipe/