I roast acorn squash, then pack each bowl with wild rice, apple, mushrooms, kale, pepitas, and cranberries. The mix smells nutty and sweet. The bite lands tender and chewy. We eat it at the table, steam on the air, and a calm mood sets in. This acorn squash recipe comes from my fall kitchen and it plays well with many meals. I write for Elena Cooks and I lean on simple steps that make sense. You may love stuffed acorn squash recipes and acorn squash recipes for busy nights. I get that. I love a good acorn squash recipe soup on cold nights, and this baked version shares the same cozy notes. That soft squash meets the rice and fruit and tastes like home. We cook the wild rice recipe while the squash bakes, then fold everything together. The pan looks like a wild rice salad recipe, and the sweetness nods to a vegan apple pie recipe without the crust. The filling piles high. The forks move fast. We relax and eat well.
Table of Contents
- 1 Key Takeaways
- 2 Easy Vegan Apple Wild Rice Stuffed Acorn Squash Recipe
- 3 Ingredients for Vegan Apple Wild Rice Stuffed Acorn Squash
- 4 How to Make Vegan Apple Wild Rice Stuffed Acorn Squash
- 5 Tips for Making Vegan Apple Wild Rice Stuffed Acorn Squash
- 6 Making Vegan Apple Wild Rice Stuffed Acorn Squash Ahead of Time
- 7 Storing Leftover Vegan Apple Wild Rice Stuffed Acorn Squash
- 8 Try these Main Course next
- 9 Vegan Apple Wild Rice Stuffed Acorn Squash
- 10 Nutrition
1 Key Takeaways
I cook this for calm nights and for cozy weekends. I roast the squash until the edges caramelize and the centers turn soft. I fold in wild rice, apple, kale, and mushrooms. The mix tastes nutty and bright. The texture feels tender and chewy. The smell reminds me of cold weather and warm kitchens.
This works as a vegan main for friends and for family. The method stays simple and the timing stays clear. We bake the squash. We simmer the rice. We sauté the aromatics. Then we fill and serve. The steps fit busy days and slow days. The acorn squash recipe shines at the table without fuss.
From Elena at Elena Cooks I keep the flavor honest and the process direct. Find more ideas on Elena Cooks at https://www.elenacooks.com and save this for holidays. If you like stuffed acorn squash recipes and acorn squash recipes this will land well. If soup calls your name try an acorn squash recipe soup on the side.
2 Easy Vegan Apple Wild Rice Stuffed Acorn Squash Recipe
We start with a trusted acorn squash recipe. I cut the squash and scoop the seeds. I brush the flesh with oil and salt. I set the halves on a sheet. Heat from the oven brings out sweetness. The edges brown. The centers soften. The shells turn into bowls that hold the filling.
While the squash bakes I simmer a pot of wild rice. The grains open and show a curl. They smell like toasted nuts and clean earth. I chop an apple for a crisp bite. I chop kale for a green lift. I slice mushrooms for a deep base. The pan looks like a wild rice salad recipe in motion.
The filling comes together fast in one pan. I sauté shallot and garlic. I add mushrooms until brown. I toss in kale and apple. I fold in hot rice with thyme and sage. The taste hints at a vegan apple pie recipe without crust. We spoon it into the squash and eat right away.
3 Ingredients for Vegan Apple Wild Rice Stuffed Acorn Squash
Acorn squash I pick two small to medium squash with firm skin and no soft spots. The shape forms neat bowls and the flesh roasts sweet.
Olive oil A light brush on the cut sides helps browning and adds a clean fruit note.
Kosher salt A steady pinch wakes up the natural sugars and keeps the flavor balanced.
Black pepper Freshly ground pepper adds a warm bite that plays well with sweet squash and bright apple.
Wild rice The grain brings chew and a woodsy aroma. It anchors the filling and makes this a full vegan acorn squash recipe meal.
Vegetable broth I simmer the rice in broth for extra depth and a savory base.
Shallot Mild and sweet when cooked. It melts into the filling and supports the mushrooms.
Garlic Finely minced cloves perfume the pan and bring a gentle punch.
Mushrooms Sliced cremini or button give body and a meaty feel without meat.
Kale Chopped leaves wilt fast and add color, iron, and a slight bitter edge that keeps bites lively.
Apple A crisp sweet apple like Honeycrisp adds snap and a fresh finish.
Pepitas Lightly toasted seeds add crunch and a nutty lift.
Dried cranberries Small pops of tart sweet chew that play off the herbs.
Thyme and sage Fresh leaves bring a holiday note that ties the squash to the rice.
4 How to Make Vegan Apple Wild Rice Stuffed Acorn Squash
Step one Heat the oven to four hundred F. Line a sheet with parchment. Halve the squash and scoop the seeds. Brush with oil, salt, and pepper. Place cut side down and bake until tender.
Step two Rinse the wild rice. Combine rice and broth in a pot. Bring to a boil then reduce to a gentle simmer. Cook until grains curl and feel chewy. Drain any extra liquid if needed.
Step three Warm oil in a wide pan. Sauté shallot and garlic until soft and golden. Add mushrooms and cook until brown. Add kale and apple and stir until the leaves wilt.
Step four Fold cooked rice into the pan with thyme and sage. Taste and add salt and pepper to your liking. The mix should taste savory with sweet edges.
Step five Flip the squash cut side up. Spoon the rice mix into each bowl. Top with pepitas and dried cranberries. Serve hot and enjoy your acorn squash recipe centerpiece.
5 Tips for Making Vegan Apple Wild Rice Stuffed Acorn Squash
Pick squash that feel heavy for their size. Firm skin helps them roast well and hold their shape. Small to medium fruit gives the best serving size and cooks at an even pace.
Cook the wild rice until chewy not soft. The grain should keep a bite so the filling feels lively. For a faster night you can use a wild rice recipe blend that cooks quicker.
Brown the mushrooms before you add the greens. Color means flavor. A patient sauté makes the pan smell rich. This simple step lifts stuffed acorn squash recipes from good to great.
6 Making Vegan Apple Wild Rice Stuffed Acorn Squash Ahead of Time
I roast the squash in the morning and chill the halves on a tray. I cook the rice and store it in a box. I mix the filling just before dinner. The parts hold well and come together fast.
For a plan ahead option freeze the rice filling in a flat bag. It thaws fast in a pan. Warm it with a splash of broth and a knob of olive oil. Then fill and heat the squash for ten minutes to serve.
This method works for holidays and for meal prep. It keeps stress low and flavor high. It turns a simple acorn squash recipe into a make ahead gift to your future self.
7 Storing Leftover Vegan Apple Wild Rice Stuffed Acorn Squash
Cool leftovers to room temp. Pack them in a tight box. Keep the box in the fridge for up to three days. The rice keeps its bite and the squash stays tender.
For reheating place halves on a sheet and warm in a moderate oven until hot. A spoon of broth brings back moisture. Pepitas added at the end stay crisp.
If you prefer the microwave cover the plate to trap steam. Heat in short bursts and let it rest. The filling will heat through without drying. It still tastes like a homey acorn squash recipe.
8 Try these Main Course next
9 Vegan Apple Wild Rice Stuffed Acorn Squash
Cozy Acorn Squash Recipe with Wild Rice Apple and Kale
Ingredients
For the Squash
- 2 acorn squash halved and deseeded
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
For the Rice
- 1/2 cup wild rice uncooked
- 1 1/2 cups vegetable broth
For the Filling
- 1 tablespoon olive oil
- 2 shallots finely chopped
- 6 cloves garlic finely minced
- 2 cups chopped mushrooms
- 2 cups chopped kale loosely packed
- 1 sweet red apple chopped
- 1/4 cup pepitas
- 2 tablespoons dried cranberries
- fresh thyme about 1 teaspoon
- fresh sage about 1 teaspoon
Instructions
For the Squash
- Heat oven to 400F. Line a tray with parchment.
- Place squash halves on the tray cut side up. Rub with olive oil, salt, and pepper.
- Flip cut side down. Roast 40 to 45 minutes until a fork slides in with ease. Flip back up and set aside.
For the Rice
- Add wild rice and vegetable broth to a small pot. Cover and bring to a boil.
- Lower heat and simmer 40 to 45 minutes until tender and chewy.
For the Filling
- Warm olive oil in a large pan over medium heat.
- Cook shallots and garlic for 3 minutes until light brown.
- Add mushrooms. Stir and cook 5 minutes until browned.
- Add kale, apple, salt, and pepper. Stir 2 to 3 minutes until kale wilts.
- Turn off heat. Fold in pepitas, dried cranberries, cooked wild rice, thyme, and sage.
To Serve
- Spoon the wild rice apple mix into each squash half.
- Top with more herbs. Serve warm.
10 Nutrition
One serving equals one stuffed half. The plate brings plant protein from mushrooms and seeds. The rice offers fiber and steady energy. The squash adds vitamin A and a touch of natural sugar.
Sodium depends on broth and salt in your kitchen. Use low sodium broth for a lighter touch. Pepitas add minerals and healthy fats. Dried cranberries add small bursts of sweetness.
I write for Elena Cooks and test in a home kitchen. For exact counts use your preferred calculator. The guide above helps with menu planning and fits a vegan acorn squash recipe approach.
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