Stuffed Acorn Squash with Wild Rice and Mushrooms Recipe

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Nutty flavored winter squash filled with creamy mashed potatoes mixed with wild rice and mushrooms is not only a warm lunch or dinner solution but a complete meal.
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  • SAUCE:
  • 6 cups chicken broth
  • 1/2 bottle of dry red wine (375-ml)
  • 1/2 bottle of cranberry juice (375-ml)
  • 2 tablespoons sugar
  • 9 tablespoons butter
  • 1 cup wild rice - uncooked
  • 3 large acorn squash - halved and seeded
  • 1/2 cup milk
  • 2 pounds russet potatoes, peeled, diced
  • 2 tablespoons fresh sage - chopped
  • 4 ounces (1/2 cup) asiago cheese or parmesan cheese - shredded
  • 1 pound mushrooms - any variety
  • 1 ounce arugula or spinach - washed and dried
1 hr
2 hrs
3 hrs
  • In a medium saucepan, bring 2 cups of the broth, wine, cranberry juice and sugar to a boil.
  • Reduce heat to medium and simmer until reduced to 2 cups, 30-45 minutes.
  • The sauce can be made up to a day ahead, covered and chilled.

  • Bring 4 remaining cumbs of broth, rice and 3 tablespoons of butter (optional) to a boil in a large saucepan.
  • Reduce heat to medium low, cover and simmer until tender and rice starts to split. Approximately 45 minutes.
  • Drain, reserve broth, if any, separate from the rice.
  • The rice can be made up to a day ahead, covered and refrigerated.

  • Preheat oven to 350°.
  • Cut squash in half, seed and place cut side down on a baking sheet.
  • Roast until tender, approximately 45 minutes.

  • Boil potatoes until fork tender, 15-25 minutes.
  • Drain and mash, season with salt and pepper.
  • Bring 8 tablespoons (1 stick) of butter, milk and sage just to a simmer, stirring to melt the butter.
  • Add milk mixture and cheese to potatoes, mash to blend.
  • Season again with salt and pepper.
  • *This may seem like too much liquid at first but it gets absorbed nicely.

    • Melt 4 tablespoons of butter in a large skillet over medium heat.
    • Add mushroom and sauté until soft, stirring.
    • Stir mushrooms into potatoes.
    • Arrange squash, cut side up, on the baking sheet.
    • Divide the potato mixutre among the squash halves - Approximately 1 cup per squash.
    • Preheat oven to 400°.
    • Place stuffed squash in oven and bake until heated through, approximately 15 minutes.
    • Bring wine sauce to a simmer.
    • Whisk in 2 tablespoons of butter, keep warm.
    • Combine rice and reserved broth, bring to a boil, keep warm.
    • Divide arugula or spinach among 6 plates, arranging them in the middle of the plates.
    • Divide the rice among plates, placing on top of the lettuce or spinach.
    • Place a half a squash on top of rice - nestle it in.
    • Ladle wine sauce around the and over the squash.
    • Springle with chopped fresh parsley and extra shredded cheese if desired.
    • Serve warm.
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