Wild Rice Stuffed Acorn Squash Recipe

by Adrienne Matt on November 22, 2010

in Vegetables,Vegetarian

I am beyond thrilled with how this dish turned out — photogenic and scrumptious! This is a perfect dish for 2 since you cut the squash in half. And you will have leftover rice!
Using a rice cooker makes quick work of the filling. While in Minnesota last winter (brrr), I found a rice grower at a Farmers Market using Native seeds on Native land. It is, by far, the best wild rice I’ve ever eaten. You can order online or by phone.

2 acorn squash, halved and deseeded
2c water
1c wild rice
2 1/2c water (or vegetable stock)
2T unsalted, organic butter
5 dried prunes, pitted and diced
1/2c walnuts, crumbled into bite-sized pieces
Turn the oven on to 400 degrees. Pour 2 cups of water in an oven-proof pan. Place the pan on the bottom of the oven. Cut each acorn squash in half and scoop out the seeds, discarding them. Set aside and wait for the oven to get hot.
I suggest rinsing the wild rice in a metal strainer until the water runs clear. You can cook the rice on the stovetop in a 3qt pot with lid or in a rice cooker (my fave). Normally, grain to liquid ratio is 1:2 but because I prefer tender and chewy wild rice, I use 1:2.5. Place the rice and water in the rice cooker and press “start.”
When the oven warms to 400, place the acorn in the oven, cut-side down directly on the oven rack, above the pan of water. The water helps to steam to squash do it doesn’t dry out while baking. Set your oven timer for 40 minutes.
If using a rice cooker, the rice will be done before the squash. As soon as the rice is done, unplug the rice cooker and remove the cooker from the bottom. Put the rice in a large bowl. Immediately add the butter and mix well to melt.
Chop the prunes and add to the rice. Crush the walnuts and add to the rice. Mix well. Add salt and pepper. Mix well.
After cooking for about 40 minutes, test the squash with a fork. You want the fork to easily pierce the cut side of the squash. When the squash is ready, remove from the oven (with oven mitts!) Holding the squash half in your mitted hand, use a large spoon to gently ease the squash from it’s green skin but keep the squash IN the skin. You just want to separate it so it’s easier to eat. Then scoop the other halves.
Now you can fill the squash halves with rice. I don’t recommend patting down the rice or over stuffing the squash. If people want seconds of the rice, you can present it in a separate bowl.
This dish just screams AUTUMN.

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