Acorn Squash with Wild Rice Pilaf

By: Hannah Lee Leidy
Photo by Jennifer Hitchcock

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6 servings

  • 3 acorn squashes, halved and seeded
  • 2 cups chicken or vegetable stock
  • 1 cup wild rice
  • 2 tablespoons olive oil, plus extra for squash
  • 1 cup chopped wild mushrooms
  • 1 shallot, diced
  • ½ cup chopped chestnuts
  • ⅓ cup dried cherries
  • Splash dry white wine
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees. Place squash on ungreased cooking sheet. Sprinkle with olive oil and salt and roast for 45 minutes, or until knife-tender. Turn the oven down to 200 degrees and keep squash warm until ready to fill with rice pilaf.
  2. Meanwhile, boil rice and chicken stock together for 2 minutes and then let simmer for 45 minutes, or until cooked through.
  3. In a large sauté pan on medium heat, sauté mushrooms in oil for ten minutes. Add shallots and sauté for 2 more minutes. Add chestnuts, cherries, and a splash of white wine. Cook until wine has evaporated.
  4. Mix together rice with mushroom mixture. Add fresh sage and salt and pepper to taste. Remove squash from oven and fill with rice mixture. Serve immediately.
  • from TLP Test Kitchen

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