Gluten-Free Stuffed Acorn Squash
These Stuffed Acorn Squash are a Fall and Thanksgiving must! Stuffed with a Wild Rice mixed with cranberries, pecans and more, they are super simple,festive, colorful and so delicious! Options to prepare partially or fully ahead.
Servings: 8 stuffed squash
Ingredients
4 Acorn Squash (or similar shaped squash)
- olive oil
- maple Syrup optional
- kosher salt
Wild Rice Salad
- 1⅔ cups wild rice or wild rice blend we used Lundberg wild rice blend (This translates to 5 cups cooked)
- ½ cup dried cranberries
- ½ cup dried apricots cut into bite size pieces
- ½ cup pecan halves broken into pieces
- ½ cup roasted and salted pistachios
- ½ cup celery diced
- ¼ cup red onion diced
- ¼ cup green part of green onions sliced thin
Lemon Honey Dijon Vinaigrette
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic minced
- ⅛ teaspoon kosher salt or more to taste -- NOTE: the pistachios we use are salted; use more salt if unsalted pistachios
- ⅛ teaspoon pepper or more to taste
Instructions
Roast the acorn squash
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
- Cut acorn squash in half (either across the middle - my preference, or through the stem). Spoon out and remove seeds. Place open side up on the baking sheets.
- Lightly coat the inside and top of each squash half with olive oil. Then also coat with a maple syrup if using. The syrup adds a touch of sweetness that tastes great! Sprinkle with kosher salt.
- Bake for 30-35 minutes or until just starting to get golden on top, the squash will be a fabulous golden orange color and tender.
- Set aside.
- Making ahead: if making ahead of serving, store in a sealed container and either bring to room temperature or ideally reheat at 350 degrees F for 15 minutes to warm.
Wild Rice Salad
- While the squash roasts, prepare the wild rice.
Make the rice (you can do this while preparing the to roast the squash if trying to minimize prep time)
- Bring a large pot of water to a boil
- While waiting for water to boil, rinse rice to remove some of the starch.
- When water is boiling, add rice to water and cook rice as you would pasta. Cook in boiling water for 30 minutes. Taste the rice, should be cooked but firm. You do not want a mushy rice. As cooking times vary by brand, you may need to cook a few minutes longer but we have always been good with 30 minutes.
- Drain rice into a strainer with small holes (you don't want to lose the rice!) and run cold water over it to remove any remaining starch.
- Set aside and let cool.
Lemon Honey Dijon Vinaigrette
- Whisk all ingredients together until well combined. Set aside.
- Can be made ahead and stored in the refrigerator in a sealed container. Bring to room temp and give a good shake or whisk before adding to salad.
Wild Rice Salad
- Add all ingredients in a large bowl. Add dressing and toss to combine.
- Serve room temperature.
- Making ahead: When making ahead, keep the dressing separate until serving so that it stays fresher. And when you add dressing, a little goes a long way!
- Store in a sealed container in the refrigerator for 2-3 days.
Assemble
- Spoon Wild Rice Salad into the warm or room temperature roasted acorn squash and enjoy!
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