Thanksgiving is almost here in the US, and for those of us who might want a little more planty goodness in our lives, it often feels like Tofurkey is our only option. But there’s another option for a delicious plant-based main- or side for those of us who like a roasted bird at our table, as well! This stuffed squash recipe was in my holiday personal chef repertoire for years, and this year it got a little upgrade and photo shoot for the blog– and it might be my favorite Thanksgiving recipe I’m sharing this year.
I like to use a wild rice blend for this recipe (this is my favorite) because I find wild rice alone a bit intense- but the blend is the perfect amount of chewy and savory for this plant-based Thanksgiving main dish.
This recipe makes enough for four half-squashes, but you can double or triple as needed for a larger crowd.
Wild Rice Stuffed Acorn Squash
Ingredients:
2 medium acorn squash, halved and seeds scooped out
Avocado or olive oil, as needed
1 cup wild rice blend
2 cups vegetable broth, divided
3 tbsp ghee, butter or coconut oil, divided
1 small onion or 1 large shallot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 heaping cup chopped mushroom
2 tbsp chopped fresh sage
1/3 cup chopped pecans
1/3 cup dried cranberries
sea salt as needed
Instructions:
To cook squash:
- Preheat oven to 375
- Drizzle squash with oil and place cut-side down on a baking sheet.
- Roast in oven for 35-40 minutes, until a knife pierces easily through squash.
Stuffing:
- Cook wild rice on the stove or in a rice cooker according to package directions, using 1 3/4 cup broth and 1 tbsp butter, ghee or coconut oil. Let cool slightly.
- In the meantime, heat remaining 2 tbsp butter, ghee or coconut oil over medium-high heat in a medium sautee pan. Sautee onion and celery until translucent. Stir in mushrooms and continue to sautee until soft. Season well.
- Stir in garlic and sage. Cook another 10-15 seconds.
- Use 2 -4 tbsp remaining broth to deglaze pan, scraping the bottom.
- Toss together warm rice with sauteed vegetables, cranberries and pecans. Taste for seasoning.
- When squash is cooked and slightly cooled, stuff with wild rice blend and serve.
Wild Rice Stuffed Acorn Squash
Ingredients
2 medium acorn squash, halved and seeds scooped out
Avocado or olive oil, as needed
1 cup wild rice blend
2 cups vegetable broth, divided
3 tbsp ghee, butter or coconut oil, divided
1 small onion or 1 large shallot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 heaping cup chopped mushroom
2 tbsp chopped fresh sage
1/3 cup chopped pecans
1/3 cup dried cranberries
sea salt as needed
Instructions
To cook squash:
- Preheat oven to 375
- Drizzle squash with oil and place cut-side down on a baking sheet.
- Roast in oven for 35-40 minutes, until a knife pierces easily through squash.
Stuffing:
- Cook wild rice on the stove or in a rice cooker according to package directions, using 1 3/4 cup broth and 1 tbsp butter, ghee or coconut oil. Let cool slightly.
- In the meantime, heat remaining 2 tbsp butter, ghee or coconut oil over medium-high heat in a medium sautee pan. Sautee onion and celery until translucent. Stir in mushrooms and continue to sautee until soft. Season well.
- Stir in garlic and sage. Cook another 10-15 seconds.
- Use 2 -4 tbsp remaining broth to deglaze pan, scraping the bottom.
- Toss together warm rice with sauteed vegetables, cranberries and pecans. Taste for seasoning.
- When squash is cooked and slightly cooled, stuff with wild rice blend and serve.
p.s. You might notice I used a delicious squash hybrid for these photos- Koginut squash– and I love it! Feel free to mix up your squash as you desire!
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