Wild rice stuffed squash

Ingredients

• 4acorn squashmedium, about 1½ lb (680 g) each; or 4 delicata or 2 small butternut squash
• 4 tbspolive oil60 ml, divided
• 1 cupwild riceabout 6 oz (170 g), uncooked; not a quick-cook blend
• 960 mlvegetable broth4 cups; water works too
• 285 gcremini mushrooms10 oz, sliced
• 1yellow onionmedium, chopped
• 2celerystalks, chopped
• 3 clovesgarlicminced
• 2 tbspfresh sagechopped, or 2 tsp dried
• 1 tbspfresh thymeleaves, or 1 tsp dried
• 75 gpecans¾ cup, roughly chopped
• 0.5 cupdried cranberriesabout 60 g
• 0.25 cupfresh parsleychopped
• 1 tbspmaple syrup15 ml
• 1 tbspapple cider vinegar15 ml
• 1.5 tspkosher saltdivided
• 0.5 tspblack pepper

Steps

1. 1
   

   Prep: heat the oven to 425°F (220°C). Halve the squash from stem to tip and scoop out the seeds. Slice the mushrooms, chop the onion and celery, mince the garlic, chop the sage, strip the thyme leaves, chop the parsley and chop the pecans.

   💡 A sturdy chef's knife and a damp towel under the board keep the squash from sliding. If it's very hard, microwave it whole for 2 minutes first.

2. 2
   

   Start the rice: rinse the wild rice, then bring it to a boil with the broth and ½ tsp salt in a saucepan. Cover, turn the heat to low and simmer 45 to 55 minutes, until most grains have split open and are tender but still chewy. Drain any broth that's left.

   ⏱ 45 min

   💡 Wild rice cooks while you roast the squash and the mushrooms. It's done when the grains curl open and show their pale insides.

3. 3
   

   Roast the squash: brush the cut sides and cavities with 2 tbsp of the olive oil and sprinkle with ½ tsp salt and the pepper. Set them cut side down on a lined baking sheet and roast 30 to 40 minutes, until a knife slides easily into the thickest part.

   ⏱ 35 min

   💡 Delicata halves need only 20 to 25 minutes; small butternut halves need 45 to 55.

4. 4
   

   Meanwhile, heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Cook the mushrooms without stirring for 3 minutes, then add the onion, celery and ½ tsp salt and cook, stirring, until the mushrooms are browned and the onion is soft, about 8 minutes. Stir in the garlic, sage and thyme for 1 minute.

   💡 Leaving the mushrooms alone at first lets them brown instead of steam.

5. 5
   

   Toast the pecans in a dry small skillet over medium heat, shaking the pan, until they smell toasty and darken a shade, 3 to 4 minutes. Tip them straight onto a plate so they don't burn.

6. 6
   

   In a large bowl, toss the drained wild rice with the mushroom mixture, cranberries, parsley, maple syrup, vinegar and two-thirds of the pecans. Taste and adjust: more salt, a splash more vinegar or a little more sage until it tastes bright and savoury.

7. 7
   

   Turn the squash cut side up, pile the filling into the halves (mound it generously) and bake 12 to 15 minutes, until the filling is hot all the way through and the top is lightly crisp.

   ⏱ 15 min

   💡 Extra filling can bake alongside in a small covered dish.

8. 8
   

   Scatter the remaining pecans over the top and serve one half per person. Chill leftovers within 2 hours and reheat until steaming.

   💡 Make ahead: the rice and the mushroom mix keep 2 days in the fridge; stuff and bake on the day, adding 5 to 10 minutes since the filling starts cold.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Tree nut allergy

Instead of pecans: toasted pumpkin seeds (pepitas) or toasted sunflower seedsSeeds give the same crunch. Check the label for nut processing if the allergy is severe.

Gluten-free

Instead of vegetable broth: water with an extra ½ tsp saltSome broths contain wheat or barley; check the label or use water.

Wheat allergy

Instead of vegetable broth: water with an extra ½ tsp saltSome broths contain wheat or barley; check the label or use water.

Checked against

• Love and Lemons: Stuffed acorn squash
• University of Minnesota Extension, Real Life Good Food: Wild or brown rice