Roasted Squash with Wild Rice (Print Version)
# Ingredients:
01 -
2 acorn squash
02 -
2 tablespoons maple syrup
03 -
1 batch of vegan wild rice stuffing (prepared ahead or made simultaneously)
# Instructions:
01 -
Heat the oven to 425 degrees Fahrenheit. Grab a baking sheet and cover it with parchment paper or nonstick foil so cleanup is easier.
02 -
Slice each acorn squash in half—you can go lengthwise or crossways, whatever works for you. Shave a thin slice off the bottom of each half so they sit flat without rolling around. Now scoop out all those seeds and stringy bits using a spoon or ice cream scoop.
03 -
Take your maple syrup and brush or rub it on the inside flesh of each squash half. This helps them caramelize beautifully without any oil and gives them a lovely sweet flavor.
04 -
Arrange the squash halves cut-side up on your prepared baking sheet. Pop them in the oven and let them roast for 25 to 30 minutes. You'll know they're done when you can easily pierce the flesh with a fork and the skin gives way to a knife. If you haven't made your wild rice stuffing yet, now's the perfect time to whip it up while the squash roasts. Just remember to taste and adjust the seasoning before filling your squash.
05 -
Take the roasted squash out of the oven and generously fill each half with the wild rice stuffing. Return them to the oven for another 10 minutes to warm everything through. If your stuffing was made at the same time and is still hot, you can skip this extra baking step.
06 -
Pull them out, let them cool for just a minute or two, then dig in and savor all those cozy autumn flavors!
# Notes:
01 -
The cooking time listed doesn't include making the wild rice stuffing from scratch. This recipe assumes you've already prepared it, though you can absolutely make both at the same time since the cooking times line up nicely.
02 -
Don't toss those seeds! You can roast acorn squash seeds just like pumpkin seeds. They make a great crunchy topping for salads or a nice garnish for this very dish.
03 -
Jazz up your wild rice stuffing with dried cranberries or maple-roasted pecans for extra flavor and a bit of texture that really captures the season.
04 -
Planning ahead? Cook the wild rice stuffing a day before. It'll save you some time and effort when you're ready to make this dish.
05 -
No acorn squash on hand? No problem. Use a small pumpkin or butternut squash instead and follow the same roasting steps.