I first had these at a potluck made by my friend Stacy. They were delicious so I decided to make them one of our contributions for our Thanksgiving dinner. Delicious and perfect for the season. They look impressive, too. A perfect main dish for a feast! Modified from this recipe.
- 4 small to medium size acorn squashes, cut in half and seeds removed
- 1 onion, chopped
- 4 celery stalks, cut lengthwise and diced
- 4 carrots, cut lengthwise and diced
- 3 1/2 cups veggie broth
- 1 1/2 cups wild rice blend (brown rice mixed with wild rice)
- 1 cup mushrooms, chopped
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 1/2 tsp sage
- ground black pepper
- 1/2 cup minced fresh parsley
- 1 cup walnuts, chopped
Preheat oven to 375. If you need to, cut the pointy parts of the squashes off so they can sit flat. Place on a baking pan, brush with olive oil if you wish, and sprinkle with a bit of salt. Roast for about 30 – 45 minutes or until fork tender.
Meanwhile, saute onion, celery, and carrots (in water, broth or olive oil) until soft. Add veggie broth, wild rice, mushrooms, and spices through black pepper. Simmer until rice is done. Add parsley and walnuts and simmer for a few minutes more. Remove from heat.
Optional Step – [My husband is not a fan of stuffed squashes when there is so much squash separate from the filling, so I did this step for him. I agree that it improved the eating experience.] Use a spoon to gently remove a layer of squash (about half) from each squash half. Place on a cutting board and chop. Stir into rice mixture. Scoop rice mixtures into each squash and bake for 15 – 20 minutes before serving.