Vegan Wild Rice Stuffed Acron Squash
A perfect meatless Monday meal, this vegan wild rice stuffed acorn squash is a perfect meal or side dish for fall. If you have vegan or vegetarian guests coming for Thanksgiving, this can be the centerpiece of their meal – with apples, dried cranberries, pecans, dried apricots, it’s full of flavor, texture and offers a great alternative to turkey!
The squash is roasted with a brown sugar vegan butter topping to add instant flavor, then it’s topped with a sweet and savory wild rice mixture that takes the squash to the next level.
A perfect budget-friendly meal using in-season squash, apples, pecans, and dried cranberries.
We used O Organics Wild Rice Mix that you can find exclusively at Safeway and Albertsons affiliate stores nationwide. wild rice takes a long time to cook, so you start with cooking the rice, while you prep the filling ingredients and roast the squash.
The result is a delicious meal worthy of praise!
Ingredients
Roasted Squash
- 2 acorn squash, halved and seeds removed
- 1/4 cup vegan butter, melted
- 1 tablespoon brown sugar
- salt and pepper to taste
Wild Rice Filling
- 1/2 cup wild rice
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 celery ribs, diced
- 1 yellow onion, diced
- 1 apple, diced
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, divided
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, chopped
- 1/4 cup pecans, roughly chopped
- salt and pepper to taste
How to Make Wild Rice Stuffed Acorn Squash
Preheat the oven to 400° F.
Combine the wild rice and vegetable broth in a medium pot with a lid. Bring the rice to a boil, then reduce to a simmer for 45 minutes until the rice is tender.
Cut the acorn squash in half and scoop out the seeds.
Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the brown sugar butter in a bowl. Place squash, cut sides down, on a parchment paper-lined baking sheet.
Roast the squash in a preheated oven until it starts to turn golden for 30 to 35 minutes. Flip squash, and spoon reserved butter mixture over squash. Return squash to the oven, and continue baking until browned and caramelized for 15 minutes. Season evenly with salt and pepper.
While the squash is roasting, prepare the wild rice filling.
Heat olive oil in a large skillet or Dutch oven. Add the onion and celery and cook for 5 minutes until soft and tender.
Add the apples, thyme, sage and 1/2 tablespoon parsley and stir until incorporated.
Add the dried cranberries, apricots and chopped pecans and stir to mix.
Once the rice is cooked, add the rice to the dried fruit and veggies and season with salt and pepper to taste.
Once the squash has roasted for 45 minutes, add the wild rice filling and place it back into the oven for 5 – 10 minutes.
Wild Rice Stuffed Acorn Squash
Ingredients
Roasted Squash
- 2 acorn squash halved and seeds removed
- 1/4 cup vegan butter melted
- 1 tablespoon brown sugar
- salt and pepper to taste
Wild Rice Filling
- 1/2 cup wild rice
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 celery ribs diced
- 1 yellow onion diced
- 1 apple diced
- 1 teaspoon fresh sage
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley divided
- 1/4 cup dried cranberries
- 1/4 cup dried apricots chopped
- 1/4 cup pecans roughly chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 400° F.
- Combine the wild rice and vegetable broth in a medium pot with a lid. Bring the rice to a boil, then reduce to a simmer for 45 minutes until the rice is tender.
- Cut the acorn squash in half and scoop out the seeds.
- Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the brown sugar butter in a bowl. Place squash, cut sides down, on a parchment paper-lined baking sheet.
- Roast the squash in a preheated oven until it starts to turn golden for 30 to 35 minutes. Flip squash, and spoon reserved butter mixture over squash. Return squash to the oven, and continue baking until browned and caramelized for 15 minutes. Season evenly with salt and pepper.
- While the squash is roasting, prepare the wild rice filling.
- Heat olive oil in a large skillet or Dutch oven. Add the onion and celery and cook for 5 minutes until soft and tender.
- Add the apples, thyme, sage and 1/2 tablespoon parsley and stir until incorporated.
- Add the dried cranberries, apricots and chopped pecans and stir to mix.
- Once the rice is cooked, add the rice to the dried fruit and veggies and season with salt and pepper to taste.
- Once the squash has roasted for 45 minutes, add the wild rice filling and place it back into the oven for 5 - 10 minutes.
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