"Stuffed acorn squash is one of my favorite fall dinners. I often make it after trips to the farmers market, when I come home with more squash than I know what to do with. It's also my go-to vegetarian main course for Thanksgiving. Loaded with a fresh fall filling, the tender, golden squash halves look so pretty at the center of a holiday table."
"I've made countless stuffed acorn squash recipes over the years, but when I tried this version, I knew it would be one that I'd make on repeat. The hearty filling consists of nutty wild rice, crisp apples, meaty mushrooms, crunchy pecans, and earthy sage. Tangy feta and an apple cider vinegar dressing balance the squash's natural sweetness. I'm sharing the full recipe below, plus ingredient swaps and make-ahead tips along the way."
Roasted acorn squash halves are filled with a hearty mixture of wild rice and brown rice blend, roasted cremini mushrooms, red onion, crisp apples, and dried cranberries. Fresh parsley and sage provide earthy fall flavor, while toasted pepitas and pecans add crunchy, nutty texture. Tangy feta and an apple cider vinegar dressing balance the squash's natural sweetness. Whole-grain alternatives such as farro or quinoa can replace the rice, and walnuts or pistachios can substitute for pecans. The dish functions as a cozy vegetarian main suitable for Thanksgiving or regular fall dinners, with make-ahead and ingredient swap flexibility.
Read at Love and Lemons
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