Description

A beautiful and comforting vegetarian main dish featuring roasted acorn squash filled with savory wild rice, toasted pecans, and sage. This gluten-free recipe is perfect for Sukkot or any fall gathering.

Ingredients

Scale

2 medium acorn squash (about 1.5 lbs each)
2 tablespoons olive oil (plus more for brushing)
Sea salt and black pepper
1 cup wild rice (uncooked)
2 cups vegetable broth (low-sodium)
1 medium yellow onion (diced)
3 cloves garlic (minced)
½ cup pecans (chopped)
2 tablespoons fresh sage (chopped)
1 tablespoon maple syrup
1 tablespoon butter or olive oil (for sautéing)
¼ cup dried cranberries or raisins (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Microwave the whole squash for 2-3 minutes to soften the skin. Carefully slice in half lengthwise, scoop out seeds, brush cut sides with olive oil, and season with salt and pepper.
Place squash halves cut-side down on the baking sheet and roast for 30-40 minutes until tender. Remove from oven, flip cut-side up, and let cool slightly.
While squash roasts, rinse wild rice. Combine rice and vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 35-45 minutes until tender. Fluff with a fork.
In a large skillet, heat olive oil over medium heat. Sauté diced onion for 3-4 minutes until softened. Add garlic and cook for 1 minute. Stir in sage and cook for 30 seconds.
Remove skillet from heat and add chopped pecans to toast slightly in the residual heat.
In a large bowl, combine cooked wild rice, onion-pecan mixture, maple syrup, and cranberries (if using). Season with salt and pepper.
Spoon the rice mixture generously into each roasted squash half. Place back on the baking sheet, cut-side up.
Bake for 15 minutes to heat the filling through. Garnish with extra pecans and sage before serving.

Notes

Microwaving the squash for 2-3 minutes before cutting makes it much easier and safer to slice. Toasting the pecans enhances their flavor and crunch. Use low-sodium broth to control saltiness. This dish tastes even better the next day as flavors meld.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash hal
Calories: 380
Sugar: 6
Sodium: 320
Fat: 16
Saturated Fat: 2
Carbohydrates: 52
Fiber: 7
Protein: 8

Keywords: Sukkot, stuffed acorn squash, wild rice, fall recipes, vegetarian, gluten-free, holiday dinner, healthy squash recipe