Save Tender roasted acorn squash halves filled with a savory sweet wild rice and vegetable stuffing topped with a bold maple sriracha drizzle for a perfect balance of flavors.
I first made this stuffed acorn squash for a cozy autumn dinner party. The burst of sriracha maple drizzle was a surprise hit with my guests and it quickly became one of our favorite weeknight meals.
Ingredients
- Acorn squash: 2 medium acorn squash halved and seeded
- Olive oil: 2 tbsp divided
- Salt: 1/2 tsp plus more to taste
- Black pepper: 1/4 tsp plus more to taste
- Wild rice blend: 1 cup rinsed
- Vegetable broth: 2 cups
- Yellow onion: 1 small diced
- Celery stalks: 2 diced
- Apple: 1 medium peeled and diced
- Dried cranberries: 1/3 cup
- Pecans or walnuts: 1/3 cup chopped
- Dried thyme: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Maple syrup: 3 tbsp pure
- Sriracha sauce: 1 to 2 tbsp to taste
- Melted butter or coconut oil: 1 tbsp
- Soy sauce or tamari: 1 tsp
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Squash:
- Brush cut sides of acorn squash halves with olive oil. Sprinkle with salt and pepper. Place cut side down on prepared baking sheet.
- Roast Squash:
- Roast squash for 35 to 40 minutes or until flesh is tender and easily pierced.
- Cook Rice:
- While squash roasts bring vegetable broth to a boil. Add wild rice reduce heat to low cover and simmer for 35 to 40 minutes. When tender and liquid is absorbed remove from heat.
- Prepare Stuffing:
- In a large skillet heat olive oil over medium. Add onion and celery and sauté for 4 to 5 minutes until softened. Stir in apple dried cranberries nuts thyme cinnamon and nutmeg. Cook another 2 to 3 minutes.
- Mix Wild Rice:
- Add cooked wild rice to skillet. Mix well season with salt and pepper. Remove from heat.
- Make Drizzle:
- Whisk maple syrup sriracha melted butter and soy sauce together in a small bowl until smooth. Set aside.
- Stuff Squash:
- Turn roasted squash halves cut side up. Gently fill each with wild rice stuffing mounding slightly.
- Bake Stuffed Squash:
- Return stuffed squash to oven and bake 10 minutes until heated through.
- Finish and Serve:
- Drizzle squash with maple sriracha sauce before serving. Serve extra sauce on the side.
Save Whenever my family gathers in the fall this golden stuffed squash is always the centerpiece. My little one loves scooping out the filling while my parents each request extra drizzle on their servings.
Required Tools
Baking sheet saucepan large skillet mixing bowls whisk cutting board and knife are all needed for prepping and assembling this recipe.
Allergen Information
This dish contains nuts soy and butter. Nut free vegan and gluten free swaps are included so everyone at your table can enjoy safely.
Nutritional Information
Each serving provides about 390 calories 13 g fat 65 g carbohydrates and 7 g protein.
Save This festive squash is a showstopper and makes wonderful leftovers for lunch the next day. Enjoy the sassy sweetness in every bite!
Recipe FAQs
- → How do I prepare the acorn squash for roasting?
Halve the acorn squash and remove the seeds. Brush the cut sides with olive oil and season with salt and pepper before placing cut-side down on a baking sheet.
- → What is the best way to cook the wild rice blend?
Simmer the wild rice in vegetable broth over low heat, covered, until tender and the liquid is fully absorbed, about 35-40 minutes.
- → Can I substitute nuts in the stuffing?
Yes, you can replace pecans or walnuts with pumpkin seeds or another nut-free alternative if needed.
- → How can I adjust the spice level of the maple sriracha drizzle?
Modify the amount of sriracha sauce added to the maple syrup mixture to suit your preferred spice intensity.
- → Is there a way to add more protein to the dish?
Add cooked sausage or chickpeas to the stuffing for additional protein and texture.