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white plate with 2 slices of acorn squash stuffed with wild rice

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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Course: Side Dish/Vegetable/Casserole
Cuisine: Amercian
Keyword: acorn squash, fall favorites, roasted squash
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Laura Franco

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.