This is a seriously impressive dish that isn’t as hard to make as it looks. It is a beautiful main course for Thanksgiving or a fall dinner for the vegans at your table…but it’s so tasty, omnivores will devour it (my husband definitely did!). The time it takes to make this is worth it, believe me.
Roasted Acorn Squash Stuffed with Harvest Rice
Prep Time: 10 mins
Cook Time: 1 hr
Serves 2
2 acorn squashes
3 cremini mushrooms, diced
2 tbsp diced yellow onion
3 tbsp dried cranberries
½ cup wild rice
½ cup brown rice
2 tbsp extra virgin olive oil
3 cups low sodium vegetable stock
2 fresh sage leaves
2-3 sprigs of fresh thyme
¼ tsp kosher salt
¼ tsp freshly cracked pepper
fresh pomegranate seeds for decoration
Preheat the oven to 350°. Dice the cremini mushrooms and onion. Mince the sage and thyme. Add 1 tbsp of olive oil to a sauce pan and turn the heat to medium-high heat. Add the mushrooms, onion, sage, thyme, salt and pepper. Saute for about 5 mins until the onion is translucent and the mushrooms have started to soften. Rinse off the wild rice in a sieve and add it to the sauté pan, along with 12 oz of stock. Cover the pan and cook for about 25 mins.
After the wild rice has started cooking, cut the acorn squash tops off, and scoop out the seeds. Drizzle ½ tbsp on each squash and place them, including the tops, into a baking dish or on a lined baking sheet. Place them into the oven and cook for up to 55 mins, depending on the size of the squash; smaller squash may take as little as 25 mins, while larger squash take up to 55 mins.
Rinse off the brown rice and then add to the sauté pan and add the rest of the stock. Cook for an additional 30 mins until all the rice is soft and liquid is absorbed. Stir the rice and remove from the burner.
Check on the squash while the rice is cooking. When done, a fork should easily insert into the squash. Remove them from the oven and fill with the rice stuffing, top with pomegranate seeds and serve.
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