Prairie Wild Rice and Mushroom Stuffed Squash
A vegetarian delight featuring the earthy flavours of wild rice and mushrooms, baked inside sweet roasted squash, representing the bounty of the Canadian prairies.
🧂 Ingredients
- 2 medium Acorn squash(halved lengthwise, seeds removed)
- 1 cup Wild rice blend(rinsed)
- 2.5 cups Vegetable broth
- 3 tbsp Olive oil
- 250 g Cremini mushrooms(sliced)
- 100 g Shiitake mushrooms(stems removed, sliced)
- 1 medium Yellow onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Fresh sage(chopped)
- 1 tsp Fresh thyme(chopped)
- 1/2 cup Pecans(chopped, toasted)
- 1/4 cup Cranberries(dried)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
⏱️ 5 minutes - 2
Roast squash for 30-40 minutes, or until fork-tender. Remove from oven and set aside.
⏱️ 40 minutes - 3
While squash is roasting, cook the wild rice blend according to package directions using vegetable broth. Drain any excess liquid and set aside.
💡 Tip: Using vegetable broth for cooking rice adds extra flavour. - 4
Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and their liquid has evaporated, about 8-10 minutes.
⏱️ 10 minutes - 5
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, sage, and thyme, and cook for 1 minute more until fragrant.
⏱️ 6 minutes - 6
In a large bowl, combine the cooked wild rice, sautéed mushroom mixture, chopped toasted pecans, and dried cranberries. Season with salt and pepper to taste. Mix well.
💡 Tip: Toast pecans for enhanced flavour and crunch. - 7
Carefully scoop out some of the flesh from the center of each roasted squash half to create a larger cavity for stuffing, being careful not to break the skin. Reserve the scooped-out squash flesh for another use or mash it into the stuffing.
💡 Tip: This step creates more room for the filling. - 8
Spoon the wild rice and mushroom mixture generously into the cavities of the roasted squash halves.
💡 Tip: Pack the stuffing firmly but don't overstuff. - 9
Return the stuffed squash to the baking sheet and bake for another 15-20 minutes, or until the filling is heated through and the squash is tender.
⏱️ 20 minutes - 10
Serve hot.
💡 Tip: Can be served as a main course or a hearty side dish.
💡 Pro Tips
- ✓Using a mix of wild rice and a lighter grain like brown rice can speed up cooking time.
- ✓Toasting the pecans and toasting the dried cranberries briefly in a dry pan can enhance their flavour.
- ✓If you don't have acorn squash, butternut or delicata squash can also be used.
🔄 Variations
- Add crumbled goat cheese or feta cheese to the stuffing for a creamy, tangy element.
- Incorporate other vegetables like finely diced bell peppers or leeks into the mushroom mixture.
- For a vegan version, ensure vegetable broth is used and omit any cheese variations.