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  • Writer's pictureThe Farmer's Wife

Wild Rice Stuffed Squash


  • 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed

  • 2 tablespoons butter

  • 1 shallot, minced

  • 2 garlic cloves, minced

  • 1/2 teaspoon dried rubbed sage (if you're using the fresh sage from this week's CSA, use 1 1/2 tsp fresh chopped sage)

  • Coarse salt and ground pepper

  • 1 box (6 ounces) wild-rice blend (seasoning packet discarded)

  • 1/2 cup dried cherries

  • 1/2 cup pecans, chopped


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

  2. Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

  3. Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves.

  4. Cook for another 10 minutes and serve.

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