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A wild rice stuffed acorn squash sliced in half to reveal the rice inside.

Vegan Wild Rice Stuffed Acorn Squash

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Vegan Wild Rice Stuffed Acorn Squash is a stunning fall recipe - serve it as the main dish on your vegan Thanksgiving table, or as a hearty side at Christmas. This plant-based dish is packed with nutty, sweet, fresh, and savory flavors.
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 316
Author Elizabeth

Ingredients

  • 2 Acorn Squash halved & seeds removed
  • 8 Ounces Cremini Mushrooms sliced
  • 3 Medium Shallots sliced
  • 3 Cloves Garlic minced
  • 1 Cup Dry Wild Rice Blend
  • 2 Cups Vegetable Stock
  • 1 ½ Teaspoons Poultry Seasoning
  • ¼ Cup Roughly Chopped Pecans
  • ¼ Cup Cranberries
  • Salt & Pepper

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  • Arrange the squash face down and roast 35-45 minutes until the squash is soft.
  • Meanwhile, in a medium pot sauté the mushrooms, shallots, and garlic over medium heat for 5 minutes, until just soft. Use a splash of broth if they start to stick.
  • Add the rice, vegetable broth, and poultry seasoning. Bring to a boil, then reduce the heat to low. Cover and cook 45 minutes. Remove the rice from the heat and let sit 10 minutes with the lid on.
  • Stir in the cranberries and pecans. Season with salt and pepper.
  • Divide the rice into the halves of the squash. Garnish with additional sage. Serve and enjoy!

Nutrition

Calories: 316kcal | Carbohydrates: 62g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 486mg | Potassium: 1282mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 27mg | Calcium: 113mg | Iron: 3mg