Well, it’s November and that can only mean one thing…
Time to start planning for the “holidays”, which if you ask any retail store in a 100 mile radius means CHRISTMAS, and gearing up for the impending snow covered winter ahead. I absolutely positively *heart* Christmas, but let’s not forget about my favorite holiday; Thanksgiving! I love everything about Thanksgiving; celebrations with family and friends, the food, fall-themed decorations, the weather, the clothes! Give a girl a minute to savor the pumpkin candles and treats before ushering in everything red, green, and sweet all over. Okay?? (Looking at you, Target!) 😉
Squash of all varieties are at the forefront of seasonal produce right now. Thank you Fall for having the best foods and dedicating a holiday specifically to celebrating them! As the remaining summer produce dwindles at the Farmer’s Market, the squash is still going strong! By now I have raved about my love for butternut squash, but this is the first acorn squash recipe shared on the blog. Squash is an excellent source of vitamin A, C, and fiber while being extremely low in calories. It has anti-inflammatory and antioxidant properties making it a perfect choice as we enter the cold and flu season! Acorn squash requires very little prep compared to other winter squash; cut it in half, scoop out the seeds, and roast until knife tender for perfect results. When stuffed acorn squash serves as its own edible serving bowl; adorable!
Wild rice stuffed acorn squash screams Thanksgiving and healthy holiday eating. (After the sugar-induced coma from Halloween we could all use a little detox, right?) I invented this dish several years ago while following a vegetarian diet; experimenting with hearty, filling meals was a top priority in those days. This one is a true winner! Creamy, silky, vibrant roasted acorn squash stuffed with wild rice, dried currants, and crunchy almonds. The textures and flavors of this baby are outta this world; throw dried fruit and nuts into anything savory and I’m in! I fell so madly, deeply, hopelessly in love with it one year that my husband finally staged an intervention. I clearly didn’t see the harm in non-stop wild rice stuffed acorn squash eating; nothing like a loving nudge to snap out of an obsession.
Winter squash keeps well in a cool, dark place so stock up next time you hit the Farmer’s Market and be ready for a festive fall meal anytime! This would also make a great addition to your Thanksgiving menu for vegetarian guests!
Ingredients (makes 4 servings)
- 2 acorn squash
- 1 package wild rice mix (I like Uncle Ben’s)
- 4 scallions, sliced
- 1/2 c. dried currants
- 1/2 c. sliced almonds
Preheat oven to 350 degrees F.
Carefully cut each squash in half.
Scoop out the seeds with a spoon and discard (or you could save to roast as a snack).
I do not recommend putting the seeds down the garbage disposal; don’t ask me how I know this.
Arrange the squash halves skin side down on a rimmed baking dish and cover with tinfoil. Roast in the preheated oven for ~45 minutes or until tender. A knife should pierce them easily when fully cooked.
While the squash roasts prepare the wild rice mix according to package directions; I like the rice with a seasoning packet for convenience.
Fluff cooked rice with a fork and stir in chopped scallions, currants, and sliced almonds.
Turn squash skin side up and generously stuff with wild rice mixture; you may have extra filling left over.
Return to the oven for 8-10 minutes until warmed through.
Acorn squash is perfectly wonderful on it’s own but could also be served with grilled chicken or a green salad to round out the meal. The colors and textures of this dish are so comforting for cozy fall nights; enjoy!