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Stuffed Acorn Squash
Roasted acorn squash is filled with a savory wild rice blend, mushrooms, apples, cranberries, pecans, pumpkin seeds, and fresh sage, then finished with a tangy honey-Dijon dressing.
Prep:
20 minutes
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Cook:
40 minutes
4-6 servings
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Easy
Ingredients
2 acorn squash, halved vertically and seeded
10 oz baby bella mushrooms, quartered
3 cups cooked brown and wild rice blend
½ medium red onion, coarsely chopped
¼ cup fresh sage, chopped
¼ cup pecans, chopped and toasted
2 tbsp dried cranberries (no sugar or additives. optional: substitute additive-free raisins)
¼ cup pumpkin seeds
1 large apple, diced
Olive oil, as needed
Salt and black pepper, to taste
Dressing
6 tbsp apple cider
2 tbsp Dijon mustard *see notes
2–3 tbsp honey (or maple syrup if vegan)
2 garlic cloves, pressed or finely chopped
¼–⅓ cup extra-virgin olive oil
Salt and black pepper, to taste
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2 acorn squash, halved vertically and seeded (about 1.4–1.8 kg total)
283 g baby bella mushrooms, quartered
About 585 g cooked brown and wild rice blend
½ medium red onion, coarsely chopped (about 50–60 g)
About 8 g fresh sage, chopped
28 g pecans, chopped and toasted
20 g dried cranberries (no sugar or additives. optional: substitute additive-free raisins)
30 g pumpkin seeds
1 large apple, diced (about 200–225 g)
Olive oil, as needed
Salt and black pepper, to taste
Dressing
90 mL apple cider
30 mL Dijon mustard *see notes
30–45 mL honey (or maple syrup if vegan)
2 garlic cloves, pressed or finely chopped (about 6 g)
60–80 mL extra-virgin olive oil
Salt and black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat the oven to 425°F (218°C) and line two baking pans with parchment paper.
- Lightly coat the acorn squash with olive oil, using your hands to coat evenly. Place the squash cut-side down on one prepared baking pan and roast for 25–40 minutes, or until fork-tender. Cooking time will vary depending on the size of the squash.
- Prepare the wild rice blend according to the package directions.
- Arrange the onions on one side of the second prepared baking pan and the mushrooms on the other. Drizzle both with olive oil and season with salt and black pepper, tossing to coat evenly. Roast for 18–20 minutes, until the mushrooms and onions are tender and browned around the edges. Add the chopped sage about halfway through roasting.
- To prepare the dressing, whisk together the apple cider vinegar, honey, garlic, salt, and black pepper in a medium bowl. Slowly drizzle in the olive oil while continuing to whisk until the dressing is emulsified.
- In a large bowl, combine the cooked rice, roasted mushrooms, onions, diced apple, sage, cranberries, pecans, and pumpkin seeds. Season with salt and black pepper, then add half of the dressing and toss until evenly coated.
- While the squash is still warm, brush the flesh with some of the remaining dressing and season with salt and black pepper. Spoon the rice mixture into each squash half and garnish with fresh sage or parsley before serving.
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Nutritional Info
Storage
Notes
*It is always best to use homemade sauces, condiments and flavorings. For Tasty&Healthy specifically, please note that commercial mustard is not allowed unless it contains no additives. See below for a homemade mustard recipe:
Homemade Mustard
Mix mustard powder with a little water, lemon juice, and a pinch of salt until smooth. Store in the refrigerator.
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