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Wild Stuffed Roasted Squash

What you need: 

1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 acorn squash, halved and deseeded
2 tablespoons olive oil
1 small yellow onion, chopped
2-3 stalks celery, chopped
1/4 cup chopped walnuts
1 teaspoon cider vinegar
1 1/4 teaspoons dried tarragon
1 1/4 teaspoons sage
dash garlic powder
salt and ground black pepper, to taste

What you do: 

1. Preheat the oven to 400 degrees F. Start cooking the rice according to package directions. I used a rice steamer, with 1 1/2 cups water and the boullion cubes.
2. Put a little oil or butter on the cut sides of squash and in a casserole dish, then put them cut side down in the dish. Roast for 1 hour, or until they collapse easily when pushed with a wooden spoon.
3. Heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.
4. If the rice isn't done yet, turn off the flame on the onion pan and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. If the rice is done, add that to the onion pan with vinegar and spices. Continue heating it a little to meld the flavors. When squash is done, spoon the rice mixture into the cavity and voila!
I had it with unchicken patties, country-style dijon mustard, and steamed corn-on-the-cob as a happy fall equinox meal. It was only me and my boyfriend, so I saved 1/2 the rice and only cooked 1 squash.

Preparation Time: 
1 hour
Cooking Time: 


This was excellent.  I shared it with my meat eating neighbours and they loved it too!!  Thanks for a great and easy recipe.  :)


Really good! I used barley instead of rice and kind of improvised on the spices (I particularly like sweet/spicy, so I added cayenne), but the textrure and flavors go really well together! Good one!


this was good all around
i did used almonds instead of walnuts
and garlic red wine vinegar

but all and was amazing!!


I have an abundance of squash right now....I think 4 different kinds, so I made this recipe using an Acorn Squash & a Buttercup Squash. They were both very good but the Buttercup is definitely sweeter & the texture, smoother.  :)
To the rice, I added a few button mushrooms & 2 cloves of garlic (instead of garlic powder).
Very good recipe. Easy & delicious.

pictures added above ^


Great recipe! I didn't have tarragon so I omitted that. I also used lemon juice instead of the vinegar. I added some steamed whole cranberries to the rice, which gave it a nice tartness. Yummy and filling!


this was delish!! i made a few additions. i didnt have celery so i added mushrooms instead and htey were great. i also added about 4 cloves of garlic in the mix as well. i didnt have sage so i used thyme instead.  i also threw in some red pepper because i like a little heat. overall, a very great recipe! thanks.

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