Wild Rice and Blueberry Stuffed Acorn Squash
Acorn squash halves filled with a savory wild rice pilaf studded with sweet blueberries and toasted walnuts. This american-inspired vegetarian ready in about 70 minutes pairs rinsed wild rice, vegetable broth, fresh blueberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1.5 lbs total), halved and seeds removed acorn squash
- 1 cup, rinsed wild rice
- 2 cups vegetable broth
- 1 cup fresh blueberries
- 1/4 cup, diced red onion
- 1/2 cup, chopped walnuts
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Brush cut sides of 2 medium acorn squash halves with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25 minutes until tender.
- Step 2: While squash roasts, cook rice: in a saucepan, combine 1 cup rinsed wild rice and 2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes until liquid is absorbed. Fluff with a fork and cool for 5 minutes.
- Step 3: In a skillet over medium heat, heat 1 tbsp olive oil. Add 1/4 cup diced red onion and cook for 3 minutes until softened. Stir in 1/2 cup fresh blueberries and 1 tbsp maple syrup, cooking for 2 minutes until berries burst.
- Step 4: In a large bowl, combine cooked wild rice, 1/2 cup fresh blueberries (from step 3), 1/2 cup chopped walnuts, and 1 tsp dried thyme. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 5: Fill roasted squash halves with rice mixture. Drizzle any remaining blueberry syrup over top and return to oven for 15 minutes until filling is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Rice and Blueberry Stuffed Acorn Squash take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wild Rice and Blueberry Stuffed Acorn Squash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed wild rice from drying out.
Can I substitute ingredients in Wild Rice and Blueberry Stuffed Acorn Squash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Rice and Blueberry Stuffed Acorn Squash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Wild Rice and Blueberry Stuffed Acorn Squash?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
My whole family loved this.
