Butternut squash? Yeah, I know it.
Acorn squash? Huh? What is that?
Is it just me or is acorn squash the forgotten child of the squash family? We all know the usual suspects, (the aforementioned ones above) but for whatever reason, we are not as comfortable when it comes to cooking the acorn variety. Sadly, instead of becoming a delicious meal on your plate, it often falls victim to becoming an autumnal accoutrement positioned between two gourds on your kitchen table.
That stops here with this easy, delicious acorn squash stuffed with wild rice recipe.
Acorn squash has so much more potential than simply being ornamental. Not only is it incredibly delicious but it’s insanely healthy — low calorie, packed with vitamin A, potassium, and fiber.
I developed this roasted acorn squash recipe after craving something sweet and savory and this absolutely hit the spot. (Speaking of sweet & savory, have you tried these for dessert, yet?) But, before we get to cooking it, there are a few things I should mention on how to prepare it.
How to pick and prepare acorn squash
When choosing an acorn squash, you want to make sure that it’s dark green and firm. If you cut it open and find that the seeds are a dull color, it’s generally a sign that the squash is passed its prime.
Because the squash is firm, you will need to carefully cut it with a proper chefs knife. Make sure you have it sturdily set on a flat surface and cut into it lengthwise. If you find it too difficult to cut, don’t force it. Instead, stick it in the microwave for about two minutes to soften it up.
Once you’ve cut open the squash, take a spoon and scoop out the seeds.
Pro Tip: Don’t toss the seeds when making this acorn squash recipe. Rinse them and set out to dry. Place dried seeds on a baking sheet and drizzle with olive oil, salt and pepper, and paprika. Roast them in the oven at 325 for 20 minutes. They’re great as a snack or mixed with a salad!
Once you’ve scooped out the seeds, score the squash as you see below. This will help all the juicy flavors seep into the squash.
Ok, now that the squash is fully prepared, let’s get to the recipe!
- 1 acorn squash
- 1 cup of cooked wild rice
- 1/4 cup of olive oil (for squash)
- 1 /2 tbsp of honey or maple syrup
- 1/4 tsp of cinnamon
- 1/4 tsp of salt
- 1/8 tsp of ground garlic
- 1/8 tsp of paprika
- 1/4 tsp of brown sugar
- 1/4 tsp of ginger
- 1 small-medium shallot, diced
- 1 tbsp of olive oil (for rice)
- Preheat your oven to 425 degrees and cook rice to package instructions. If using wild rice, it will take about 45 - 60 minutes to cook.
- Slice your acorn squash lengthwise and score the insides of each half. Carefully make sure to score the squash deeper than just the surface. Put aside.
- In a separate bowl, whisk together the olive oil, honey (or maple syrup), cinnamon, salt, garlic, paprika, brown sugar, and ginger.
- Brush mixture inside of each acorn squash half.
- Place squash halves onto a baking sheet and cook for 25-30 minutes or until inside is fork tender.
- While squash is cooking, in a saute pan, add olive oil, and garlic. Cook for about 1 minute. Do not let garlic brown.
- Add a pinch of salt, and cook for another 2 minutes until fragrant.
- Add in cooked rice and mix together.
- Once acorn squash is cooked, scoop about 1/2 cup of rice into each half and serve.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 547Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 0mgSodium: 303mgCarbohydrates: 61gFiber: 7gSugar: 26gProtein: 5g
The information shown is an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.