This stuffed acorn squash recipe is full of caramelized onion, garlic, oyster mushrooms, sautéed kale, wild rice, sliced olives, white wine, and a luscious amount of California extra virgin olive oil, then topped with toasty chopped walnuts. It’s a plant-based meal or side that everyone will love.

About Acorn Squash + Winter Squash:

Contrary to the title “winter squash” – acorn squash and the other winter varieties are actually grown in the summer months. Summer squash, like zucchini, are eaten right away due to their thin skins. Winter squash can be stored for winter months due to their thick rinds or skins – which is why they are called “winter squash.” In addition to squashes like Acorn, Delicata, Honeynut and Butternut, all pumpkins are also technically winter squashes.

What you need for this Acorn Squash recipe:

• California wild rice or wild rice blend
• 2 acorn squash
• extra virgin olive oil
• kosher salt
• black pepper
• yellow onion
• oyster mushrooms
• garlic
• California white wine
• lacinato kale
• green or black California olives
• red wine vinegar
• walnuts
• fresh parsley

A Word About California Extra Virgin Olive Oil:

Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.

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Mushroom & Kale Stuffed Acorn Squash Recipe

James Collier + Danny Alas

These savory, stuffed acorn squash are filled with caramelized onion, garlic, oyster mushrooms, sautéed kale, wild rice sliced olives, white wine, and a luscious amount of extra virgin olive oil, then topped with toasty chopped walnuts. It's a perfect plant-based meal that will please everyone at the table.

These acorn squash are a vibrant, flavor-filled reminder that California produce is in season all year long!

4.34 from 12 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course dinner, Main Course, Side Dish

Cuisine American

Servings 4 servings

Calories 451 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3/4 cup wild rice or wild rice blend
• 2 acorn squash halved lengthwise and seeded
• 5 TBSP extra virgin olive oil divided
• 1 tsp kosher salt divided
• ½ tsp black pepper divided
• 1 yellow onion sliced thin
• 8 ounces oyster mushrooms stemmed and roughly chopped
• 2 cloves garlic minced
• ½ cup dry white wine
• 1 bunch lacinato kale stemmed and roughly chopped
• ½ cup green or black California olives sliced
• 1 TBSP red wine vinegar
• 1/2 cup walnuts finely chopped
• Fresh parsley for garnish

Instructions

 

• Preheat the oven to 375°F (190°C). Prepare the wild rice according to package instructions and set aside.
• Line a baking sheet with parchment paper. Slice a small cheek off of the bottom of each squash half so that they will sit flat on the parchment, then coat the flesh with 1 TBSP of the olive oil.
  
• Season with half of the salt and pepper and roast for 40-45 minutes, until just tender throughout.
• Remove from the oven and set aside, leaving the oven on.
• While the squash roasts, heat 2 TBSP of olive oil in a large skillet over medium-high heat.
• Sauté the onion until starting to caramelize, 8-10 minutes. Add the mushrooms and continue sautéing until wilted, another 5-7 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes.
  
• Deglaze the pan with the white wine, then heat till simmering and reduce until the alcohol has cooked out, a final 3-4 minutes.
• Turn the heat down to medium and stir in the chopped kale, cooking until just wilted.
• Remove from the heat, then add the cooked wild rice, sliced olives, red wine vinegar, and remaining 1 TBSP olive oil to the pan. Stir until mixed evenly, then season to taste with the additional salt and pepper.
  
• Spoon the kale and mushroom mixture into the roasted squash halves, then top with the chopped walnuts and roast for 15 minutes, until the nuts are toasted and brown.
• Garnish with fresh parsley to serve!
  

Video

Notes

Serve with a glass of the California white wine you used in cooking!

Nutrition

Calories: 451kcalCarbohydrates: 39gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gSodium: 868mgPotassium: 1171mgFiber: 7gSugar: 3gVitamin A: 1165IUVitamin C: 29mgCalcium: 117mgIron: 3mg

Keyword squash, walnuts, wild rice, winter squash

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