Adapted from: https://cookingformysoul.com/stuffed-acorn-squash/#wprm-recipe-container-1485
- 1 acorn squash (or delicata, butternut, or your favourite winter squash)
- Salt and pepper
- Olive oil
- 1-2 cloves minced garlic
- 1 small onion
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme
- 1 cups wild rice blend
- 4 oz mushrooms, sliced (about 1-2 cups)
- 1.5 cups vegetable or chicken broth
- 2 Tbsp white wine
- 1/4 cup sliced almonds, crushed
- 1/4 cup finely chopped parsley (optional)
- Preheat oven to 450 degrees F.
- Cut squash in half. Then cut a small flat surface at the bottom of each half, so that the squash can stand on its own. Scoop seeds out and set aside for roasting or discard.
- Drizzle and brush with olive oil, and season with salt and pepper to taste. Roast on a sheet pan, flat side down (larger flat side), for about 25-30 minutes, until golden brown and tender. Remove from oven, flip, and let it cool.
- While the squash is roasting, prepare the rice pilaf. In a medium saucepan, heat olive oil and butter to medium heat. Add onion, and cook until translucent and soft, about 5 minutes. Then add garlic and thyme, and cook for another 2-3 minutes, until fragrant. Add mushrooms and cook for 1-2 minutes, stirring.
- Add wine and cook until reduced. Add rice and cook, stirring, for about 2-3 minutes until it’s nutty fragrance is released. Add chicken or vegetable broth, and bring to a boil. Then simmer, covered, on low for about 45-50 minutes, or until rice is cooked to your liking. Remove from heat and let sit for 10-15 minutes. Stir in almonds and parsley.
- Fill acorn squash with the rice pilaf. Top with more parsley and almonds, if desired. Enjoy!