Roasted Mini Pumpkins and Acorn Squash Stuffed with Savory Wild Rice and Walnuts
Roasted Mini Pumpkins and Acorn Squash Stuffed with Savory Wild Rice and Walnuts
Looking for a side dish for an autumn evening or a holiday side dish? This is a perfect match for either. This is a showstopper!
More Holiday Side Dishes…
Check out the Sparkling Charm Cranberry Jezebel Sauce and the Oven Roasted Brussel Sprouts with Peppered Bacon and Dried Cherries.
OR
Try this combination: Holiday Leftovers: Cornbread Turkey Stuffing Topped with Turkey, Gravy, and Cranberry Jezebel Sauce
Roasted Mini Pumpkins and Acorn Squash Stuffed with Savory Wild Rice and Walnuts
Ingredients
2 small cooking pumpkins, washed
2 small acorn squash, washed
2 cups wild rice, cooked as per package directions
1/2 cup plus 2 tablespoons. olive oil, divided
4 cups mushrooms, sliced
1 large onion, chopped
1 cup celery, diced
6 cloves garlic, minced
3 tablespoons fresh sage, chopped
4 teaspoons fresh thyme, chopped
1 cup walnuts, chopped
salt and pepper
Directions
Preheat oven to 350°F.
- Line a rimmed baking sheet with foil.
- Cut tops off the pumpkins and scoop out the seeds and the pulp.
- Slice the Acorn Squash into halves and scoop out the seeds and the pulp.
- Prepare the wild rice blend according to package directions and transfer to a large bowl.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms, onion, celery, garlic, sage, and thyme and sauté for 10 minutes, or until all liquid has evaporated.
- Stir the mushroom mixture into rice mixture and fold in the walnuts. Season with salt and pepper.
- Fill the pumpkins and the acorn squash with the rice mixture. Brush the tops with the remaining olive oil.
- Place the filled pumpkins and acorn squash halves onto the lined baking sheet. Tightly cover with another sheet of foil.
- Bake 1 hour, or until the pumpkins and the acorn squash are tender when the sides are pierced with a knife. Uncover, and bake 10 to 20 minutes more. Plate and serve.
Roasted Mini Pumpkins and Acorn Squash Stuffed with Savory Wild Rice and Walnuts
Looking for a side dish for an autumn evening or a holiday side dish? This is a perfect match for either. This is a showstopper!
Ingredients
2 small cooking pumpkins, washed
2 small acorn squash, washed
2 cups wild rice, cooked as per package directions
1/2 cup plus 2 tablespoons. olive oil, divided
4 cups mushrooms, sliced
1 large onion, chopped
1 cup celery, diced
6 cloves garlic, minced
3 tablespoons fresh sage, chopped
4 teaspoons fresh thyme, chopped
1 cup walnuts, chopped
salt and pepper
Instructions
Line a rimmed baking sheet with foil.
Cut tops off the pumpkins and scoop out the seeds and the pulp. Slice the Acorn Squash into halves and scoop out the seeds and the pulp.
Prepare the wild rice blend according to package directions and transfer to a large bowl.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms, onion, celery, garlic, sage, and thyme and sauté for 10 minutes, or until all liquid has evaporated. Stir the mushroom mixture into rice mixture and fold in the walnuts. Season with salt and pepper.
Fill the pumpkins and the acorn squash with the rice mixture. Brush the tops with the remaining olive oil.Place the filled pumpkins and acorn squash halves onto the lined baking sheet. Tightly cover with another sheet of foil.
Bake 1 hour, or until the pumpkins and the acorn squash are tender when the sides are pierced with a knife. Uncover, and bake 10 to 20 minutes more. Plate and serve.
Notes
More Thanksgiving sides and homemade happiness at SparklingCharm.com.
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