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Best Stuffed Delicata Squash Rings with Wild Rice

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Tender delicata squash rings roasted to caramelized perfection and stuffed with a savory wild rice filling featuring mushrooms, dried cranberries, and toasted pecans. A stunning fall dish that’s surprisingly easy to make and perfect for weeknight dinners or holiday entertaining.

Ingredients

Scale
  • 2 medium delicata squash (about 1 pound each)
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup wild rice blend (uncooked)
  • 2 cups vegetable broth
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup cremini mushrooms, finely chopped
  • ½ cup dried cranberries
  • ¼ cup toasted pecans, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Pomegranate arils (optional, for garnish)
  • Extra toasted pecans (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Cook the wild rice: Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rice with 2 cups of vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 35-40 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
  3. Prepare the squash: Wash the delicata squash thoroughly. Trim off the very ends (about ¼ inch from each tip). Slice the squash crosswise into ½-inch thick rings. Use a melon baller or small spoon to scoop out the seeds and stringy pulp from the center of each ring.
  4. Season the squash rings: Place the rings on your prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Use your hands to gently rub the oil and seasoning onto both sides of each ring. Arrange them in a single layer.
  5. Roast the squash rings: Place the baking sheet in the preheated oven and roast for 10 minutes.
  6. Make the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped mushrooms and cook for 5-6 minutes until they release their liquid and it evaporates.
  7. Combine the filling ingredients: Remove the skillet from heat. Add the cooked wild rice, dried cranberries, toasted pecans, fresh sage, and fresh thyme. Stir everything together until well combined. If using Parmesan cheese, stir it in now. Taste and adjust seasoning with salt and pepper.
  8. Stuff the squash rings: Remove the par-roasted squash rings from the oven. Using a small spoon, carefully fill each ring with the wild rice mixture. Press gently to pack the filling in, but don’t overstuff — the filling should be level with the top of the ring.
  9. Finish roasting: Return the stuffed rings to the oven and roast for another 15-20 minutes. The squash should be tender when pierced with a fork, and the edges should be caramelized and golden brown.
  10. Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley, pomegranate arils if using, and extra toasted pecans. Serve warm or at room temperature.

Keywords: stuffed delicata squash, wild rice stuffing, fall recipe, vegetarian, gluten-free, holiday side dish, squash rings

Find it online: https://novanosh.com/best-stuffed-delicata-squash-rings-with-wild-rice/