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Wild Rice Stuffing and Acorn Squash Boats

Get ready to step into the fall season with this recipe. Acorn squash boats are perfect for this delicious wild rice made with cranberries, walnuts, mushrooms, and pumpkin seeds. 



Wild Rice

  • 2 cups uncooked wild rice
  • 4 cup vegetable broth
  • 1/2 cup sun chokes (3 to 4 pieces)
  • 1/2 cup onion
  • 1/2 cup celery
  • 1/4 cup sunflower oil
  • 1/3 cup cranberries
  • 1/3 cup walnuts
  • 1/2 cup wild mushrooms, rehydrated
  • 1/4 cup pumpkin seeds
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano

Acorn Squash

  • 1 acorn squash, for 2 bowls


Wild Rice 

  1. Pre-cook wild rice with vegetable broth and set aside. TIP: 20 minutes for hand-harvested rice or 40 minutes for cultivated rice. 
  2. Dice sun chokes onions and celery in a uniform medium dice and sauté with sunflower oil in a pan over medium-high heat. Once softened and fragrant, add walnuts, mushrooms, and pumpkin seeds.
  3. Place all ingredients into an oven-safe baking dish and bake at 350 F for 25 minutes. 

Acorn Squash 

  1. Slice acorn squash in half and scoop out the seeds. Sprinkle with salt and pepper. Drizzle with Sunflower oil.
  2. Bake in 350 F oven for 35 minutes or until tender. 


  1. Scoop Wild Rice Stuffing into Acorn squash bowls for serving. Enjoy!

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