Wild-Rice Stuffed Squash

158 Ratings
  • 5 33
  • 4 60
  • 3 37
  • 2 21
  • 1 7

Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.

Everyday Food, November 2007

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Recipe Summary

prep:
15 mins
total:
1 hr
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Ingredients

Directions

  • Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

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  • Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

  • Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

Cook's Notes

Using a long serrated knife makes it easy to halve the acorn squash neatly.

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Reviews (6)

158 Ratings
  • 5 33
  • 4 60
  • 3 37
  • 2 21
  • 1 7
Martha Stewart Member
10/09/2013
This recipe was ok but the squash flesh itself is pretty bland even when you mix it with the wild rice. I covered the inside of the squashes with olive oil and salt, pepper, and brown sugar as it was being cooked to help the flesh roast a bit more.
Martha Stewart Member
04/15/2013
We go vegetarian every April for the month and this will definitely be part of our regular rotation. I used craisins instead of cherries, toasted the pecans and used poultry seasoning instead of sage. I also used Uncle Ben's long grain and wild rice blend with mushrooms. I used the mushrooms but discarded the seasoning packet as directed. The squash added just enough sweetness. This was a very satisfying meal.
Martha Stewart Member
02/03/2013
Made this for my veg family and it was a hit! Of course I tasted it before serving and it was very good. The pecans and cranberries add great flavor. I added some panko and parmesan also.
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Martha Stewart Member
09/16/2012
Love Martha and 99% of her recipes but this one is just not good. The flavors simply don't come together. And it wasn't fast, thanks to the wild rice.
Martha Stewart Member
01/07/2012
I made this tonight - I thought the rice was a bit bland so I chopped the pecans up in my food processor, and added a little pure maple syrup - a tsp of butter, and warmed it on the stove-top to candy them a little. Then I added them to the pot of rice with a little extra water to marry the flavors, and let simmer until done. The candies nuts made a huge difference! I didn't have sage to add, so I have no idea if that would have made any difference.
Martha Stewart Member
10/06/2011
This was delicious! To give it a little more heft, I added some ground turkey to the filling. I was feeling creative, so once I filled the squash, I topped it with some breadcrumbs and Parmesan and put them under the broiler for just long enough to melt the cheese. I used two squashes and one half each (just me and hubby) was plenty for dinner. The other halves made a fantastic lunch today!
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