Description
Autumn’s golden acorn squash roasted to tender perfection, generously filled with a savory mix of nutty wild rice, earthy mushrooms, and leafy spinach, accented with thyme, sage, and a sprinkle of Parmesan—warm, nourishing, and visually stunning.
Ingredients
2 medium acorn squash
1 cup wild rice
3 cups low-sodium vegetable broth
1 medium onion, diced
8 oz mushrooms (cremini or shiitake), diced
2 cups baby spinach
1 tsp dried thyme
1 tsp dried sage
2 tbsp olive oil
Salt and pepper, to taste
¼ cup Parmesan cheese (optional; vegan cheese works too)
Instructions
Preheat oven to 400 °F (200 °C). Slice each acorn squash in half lengthwise and scoop out seeds.
In a saucepan, combine wild rice and vegetable broth. Bring to boil, then reduce heat and simmer until rice is tender—about 45 minutes.
While rice cooks, heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent (~5 minutes). Add mushrooms and cook until browned.
Stir in spinach and cook until wilted (~2–3 minutes). Season with thyme, sage, salt, and pepper.
Once rice is cooked, fluff with a fork and combine it with the sautéed vegetable mixture.
Fill each roasted squash half generously with the filling. Optionally, sprinkle with Parmesan or vegan cheese.
Place squash halves on a baking sheet. Cover loosely with foil and bake ~30 minutes, removing foil in the final 10 minutes to lightly brown the tops.
Serve warm and enjoy the harmony of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
