Fall Acorn Squash and Wild Rice

Fall Acorn Squash and Wild Rice

Fall Acorn Squash stuffed with wild rice, mushrooms, garlic, thyme, and walnuts. Served with fresh pomegranate. 

 

It’s been quite some time since I’ve posted anything (sorry!). A lot has been keeping me busy, work, being pregnant (not currently pregnant), having a baby (he is 8 months old already), and raising both of our kids. Life has me running around all day everyday (even in the middle of the night too)! This mama is pretty sleep deprived.  It can get hectic sometimes but I wouldn’t trade it for anything. I’ve missed blogging and experimenting with recipes so hopefully this is the beginning of many more posts to come. Hope you enjoy! 

What a wonderful time of year, cooler weather, delicious warm food, and fun times with family and friends. Lets be honest and admit that we all probably overindulge on the food and possibly treats during this time of year, but that doesn’t have to always be a bad thing. When you find good hearty and healthy recipes the overindulgence can be somewhat be justified.

Fall acorn squash with wild rice

This recipe kind of popped up in my head recently. I remembered when I went over to my parents house a few years ago and my mom had made this delicious stuffed acorn squash. That may or may not have been my first time trying acorn squash. Actually, I honestly don’t recall having it before that day. I also don’t quite remember what she put in it, but it sure was tasty!

I wanted to recreate something similar and I also wanted this recipe to be filling, warm, comforting, simple, and delicious of course. I had a general idea of what I wanted to include in the recipe and with the help of my mom and friend, the ingredients kind of came together. Since Thanksgiving is this week, this recipe would be perfect to serve at the Thanksgiving dinner table.

Ingredients:

2 Medium to Large Acorn Squash

1 Cup Wild Rice

8-10 Baby Bella Mushrooms

2 Cups of Stock (Chicken or Vegetable stock for Vegetarian/Vegan Option)

1 Cup of Walnuts

1 Tablespoon (Butter or Grape-seed oil for Vegetarian/Vegan Option)

Arils from half of a pomegranate (seeds) 

3 Garlic Cloves

Handful of Thyme Sprigs

Salt & Pepper

Optional: 1/4 cup of cooking wine

Optional: Chopped flat parsley for garnish

 

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Acorn Squash, Butter, Pomegranate, Stock, Baby Bella Mushrooms, Wild Rice, Walnuts, Thyme

Not pictured: Garlic, Cooking Wine, Salt & Pepper

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Preheat oven to 400 degrees. Start by cutting your acorn squash in halves and scoop out all of the seeds

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Place acorn squash cut side down on a baking sheet, poke some holes in the skin to allow steam to escape

Bake for 40-50 Minutes or until the skin is semi soft to the touch

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While Squash is baking, bring stock to a boil, add in the rice and reduce to a simmer

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Cut up your mushrooms, chop thyme, and garlic. Saute mushrooms in a pan until they are soft.

Bring the mushrooms to high heat and add in cooking wine if you choose. Remove from heat and set aside until rice is finished.

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Roast walnuts in the oven until golden, remove and set aside for the rice.

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Remove rice from heat, stir in butter or oil, salt and pepper, mushrooms, walnuts, garlic, and thyme. Mix well until combined. 

Once ready, pull squash out of the oven and scoop rice mixture into each halve. Fill generously.

Return to oven for another 10 minutes. 

Take the squash out of the oven and allow to cool for 5 minutes before sprinkling with pomegranate arils. Serve with more arils on the side.  

I also added some fresh thyme on top just for the photos, I wouldn’t recommend doing so when serving since fresh thyme can be bitter.

If you do want to add a little green to your plate you can use some fresh chopped flat parsley.

Enjoy!

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For More Delicious Recipes be sure to check out my other

Delicious Dinner Recipes and Tasty Side Dishes

Fall Acorn Squash with Wild Rice
Serves 4
Fall Acorn Squash stuffed with wild rice, mushrooms, garlic, thyme, and walnuts. Served with fresh pomegranate. The Squash and Wild Rice make an excellent pair!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 2 Medium to Large Acorn Squash
  2. 1 Cup Wild Rice
  3. 8-10 Baby Bella Mushrooms
  4. 2 Cups of Stock (Chicken or Vegetable stock for Vegetarian/Vegan Option)
  5. 1 Cup of Walnuts
  6. 1 Tablespoon (Butter or Grape-seed oil for Vegetarian/Vegan Option)
  7. Arils from half of a pomegranate (seeds)
  8. 3 Garlic Cloves
  9. Handful of Thyme Sprigs
  10. Salt & Pepper
  11. Optional: 1/4 cup of cooking wine
  12. Optional: Chopped Flat parsley
Instructions
  1. Preheat oven to 400 degrees and start by cutting your acorn squash in halves. Scoop out all of the seeds. Place acorn squash cut side down on a baking sheet, make sure to poke some holes in the skin to allow steam to escape
  2. Bake for 40-50 Minutes or until the skin is semi soft to the touch.
  3. While Squash is baking, bring stock to a boil and add in the wild rice, reduce to a simmer.
  4. Cut up your mushrooms, chop thyme, and garlic.
  5. Saute mushrooms in a pan over medium heat until they are soft. If you choose to use wine, Bring to the mushrooms to high heat and add in cooking wine. Simmer until wine is dissolved. This gives them more flavor. Remove from heat and set aside until rice is finished.
  6. Roast walnuts in the oven until golden, remove and set aside for the rice.
  7. Cook the rice until it is soft and there is barely any stock left at the bottom. When rice is ready, remove from heat, stir in butter or oil, salt and pepper, mushrooms, walnuts,garlic, and thyme. Mix well until combined.
  8. Once the squash is semi soft to the touch, remove from oven and scoop rice mixture into each halve. Fill generously then return filled squash to oven for another 10 minutes.
  9. After the 10 minutes is up, remove from oven and allow to cool for 5 minutes before sprinkling with pomegranate arils. Serve with more airls on the side and to add some green to the dish, sprinkle with chopped flat parsley.
Notes
  1. www.sproutinghealthyhabits.com
Sprouting Healthy Habits http://www.sproutinghealthyhabits.com/

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