📝 About This Recipe
This dish celebrates the earthy, nutty profile of authentic Zizania wild rice, paired with the natural sweetness of roasted acorn squash. Inspired by North American indigenous flavors, the stuffing features a vibrant medley of tart cranberries, toasted pecans, and aromatic sage. It is a visually stunning, nutrient-dense masterpiece that serves as a sophisticated vegetarian main or a festive side dish for the cooler months.
🥗 Ingredients
The Squash Base
- 2 medium Acorn Squash (halved lengthwise and seeds removed)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- to taste Kosher Salt and Black Pepper
Wild Rice Filling
- 1 cup Wild Rice (Zizania) (rinsed thoroughly)
- 3 cups Vegetable Broth (low sodium)
- 1 tablespoon Butter or Olive Oil
- 1 small Yellow Onion (finely diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 1/2 cup Dried Cranberries (unsweetened if available)
- 1/2 cup Pecans (roughly chopped and toasted)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
Garnish
- 2 tablespoons Fresh Parsley (chopped)
- 1/4 cup Pomegranate Arils (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
Prepare the squash by slicing a tiny sliver off the rounded bottom of each half so they sit flat. Brush the flesh with olive oil and maple syrup, then season generously with salt and pepper.
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3
Place the squash halves cut-side down on the baking sheet. Roast for 30-35 minutes until the skin is easily pierced with a fork and the flesh is tender.
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4
While the squash roasts, combine the rinsed wild rice and vegetable broth in a medium saucepan. Bring to a boil over high heat.
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5
Once boiling, reduce the heat to low, cover tightly, and simmer for 45-50 minutes. The rice is done when the grains have puffed open to reveal a white interior but still retain a slight chew.
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6
Drain any excess liquid from the cooked rice and fluff it with a fork. Set aside.
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7
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing for 5-7 minutes until translucent and soft.
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8
Stir in the minced garlic, sage, and thyme. Cook for another 60 seconds until the fragrance fills your kitchen.
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9
Add the cooked wild rice, dried cranberries, and toasted pecans to the skillet. Toss everything together until well combined and heated through.
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10
Taste the filling and adjust seasoning with more salt, pepper, or a tiny splash of maple syrup if desired.
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11
Flip the roasted squash halves over so the hollow centers are facing up. Divide the wild rice mixture evenly among the four halves, heaping it slightly.
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12
Return the stuffed squash to the oven for 10-12 minutes to allow the flavors to meld and the tops to get slightly golden.
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13
Remove from the oven and garnish with fresh parsley and pomegranate arils before serving warm.
💡 Chef's Tips
True wild rice (Zizania) takes much longer to cook than white or brown rice; don't rush the simmering process. For a vegan version, simply use olive oil or a vegan butter substitute in the filling. If the squash is wobbling on the plate, slice a small flat area on the bottom of the skin before roasting. Try adding crumbled goat cheese or feta on top during the last 5 minutes of baking for a creamy, salty contrast. Make the rice filling a day in advance to save time on the day of your dinner party.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Hard Apple Cider. Serve alongside a simple arugula salad with a lemon-tahini dressing. This makes an excellent accompaniment to roasted turkey or balsamic-glazed pork tenderloin. For a complete vegetarian feast, serve with a side of roasted Brussels sprouts with balsamic glaze. Offer extra maple syrup on the side for those who prefer a sweeter finish.