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Perfectly baked sweet acorn squash rings filled with savory wild rice pilaf is a beautiful side dish or a full vegetarian meal.
Why We Love This Recipe
- This recipe has something for everyone – vegetables, rice, dried figs, and crunchy pecans.
- It’s vegan-friendly and vegetarian-friendly.
- It’s simple to make.
- It’s perfect for a quick weeknight meal.
- It has all the fall feels and fall flavors.
Ingredients
Acron Squash Ingredients
Wild Rice Ingredients
Let’s Make Acorn Squash Rings with Wild Rice
Squash
- Preheat oven to 400°.
- Line a cookie sheet with parchment paper.
- Slice squash in half, scoop out seeds, and discard them.
- Cut the half into rings.
- Mix brown sugar, olive oil, maple syrup, salt, pepper, and cayenne in a small bowl.
- Brush both sides of the squash rings with the sugar mixture.
- Roast for 25-30 minutes, turning halfway.
Wild Rice
- Dice onions, mushrooms, and dried figs.
- Place olive oil in a medium-sized skillet.
- Add onions and mushrooms and sauté until cooked. Set aside.
- Cook rice according to package.
- Add onion and mushroom mixture to cooked rice.
- Fold in diced figs and pecans.
To Assemble
- Place the squash rings on a large platter.
- Divide the rice into four servings and fill the center of each ring with the rice mixture.
- Garnish with fresh thyme and serve.
Krazy Kitchen Mom Tips
- I like to assemble these squash rings on the serving platter. I use a large spatula to transfer them to each plate.
- I recommend serving and eating these on the same day they are cooked.
- You can use any brand or type of wild rice you’d like.
- I always recommend garnishing savory dishes with fresh herbs; they make any meal look extra special.
More KKM Fall Recipes
- Pumpkin Pie Spice Snickerdoodle Cookies
- Fall Harvest Salad
- Loaded Vegetable Chicken Tetrazzini
- Pizza Dough Pretzel Bites
Acorn Squash Rings with Wild Rice
Perfectly baked sweet acorn squash rings filled with savory wild rice pilaf is a wonderful side dish or a full vegetarian meal.
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Servings: 4
Ingredients
For the squash
- 1 large acorn squash
- 2 tbsp extra virgin olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- pinch cayenne pepper
- fresh thyme for garnish
For the wild rice
- 8.5 oz bag/box wild rice mix
- 1/2 onion
- 1/2 pint mushrooms
- 1 tbsp extra virgin olive oil
- 1/2 cup dried figs – chopped into bite -ized pieces
- 1/4 cup chopped pecans
Instructions
For the squash
- Preheat oven to 400°.
- Line a cookie sheet with parchment paper.
- Slice squash in half, scoop out seeds, and discard them.
- Cut the half into 2 rings.
- Mix brown sugar, olive oil, maple syrup, salt, pepper, and cayenne in a small bowl.
- Brush both sides of the squash rings with the sugar mixture.
- Roast for 25-30 minutes, turning halfway.
For the wild rice
- Dice onions, mushrooms, and dried figs.
- Place olive oil in a medium-sized skillet.
- Add onions and mushrooms and sautéuntil cooked. Set aside.
- Cook rice according to package.
- Add onion and mushroom mixture to cooked rice.
- Fold in diced figs and pecans.
To assemble
- Place the squash rings on a large platter.
- Divide the rice into four servings and fill the center of each ring with the rice mixture.
- Garnish with fresh thyme and serve.
Notes
Krazy Kitchen Mom Tips
- I like to assemble these squash rings on the serving platter. I use a large spatula to transfer them to each plate.
- I recommend serving and eating these on the same day they are cooked.
- You can use any brand or type of wild rice you’d like.
- I always recommend garnishing savory dishes with fresh herbs; they make any meal look extra special.
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