Stuffed acorn squash will be the new addition to our Thanksgiving dinner this year. Beautiful orange squash filled with rice, onions and mushrooms is a treat for the eyes and the stomach.
My family is like most in America when it comes to what we eat on Thanksgiving day. Turkey is the star of the dinner table. Turkey has been a part of Thanksgiving dinner as long as I can remember. I always buy the biggest bird I can find. You can find me digging in the freezer section for a turkey that is over 20 pounds. Yes, there are only three of us and that is a lot of turkey, but I love using turkey leftovers to create new dishes!
Every year, I add a new dish to our Thanksgiving dinner. This year it will be stuffed acorn squash. I don’t know about you, but I am always so excited to try new dishes at the holidays. I search the internet for days and plan out what will taste the best with the dishes that always make it to our table.
- 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
- Salt and pepper
- 3 tablespoons olive oil, divided
- 1/2 pound button mushrooms, trimmed and diced small
- 1 medium yellow onion, diced small
- 1 cup wild rice (We used a rice/whole grain medley that I found at Target)
- 2 cups vegetable or chicken broth
- 1/2 cup grated Parmesan (2 ounces)
- Preheat oven to 450 degrees.
- On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided pan, heat remaining 2 tablespoons oil over medium-high. Add mushrooms and onion; season with salt and pepper. Saute until mushrooms are golden, about 8 minutes. Add wild rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven.
- Heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until the cheese is melted, about 2 minutes.
Will you be visiting family or friends this holiday? Holly, from Coconut Survival Guide shares great tips on how to be the perfect guest. My favorite tip it to take some reading material with you spend some time away from your hosts. They will appreciate some time alone.
Stuffed Acorn squash is a great side dish to take with you when you share the meal at someone else’s house. Need a way to transport the squash? Susan from Organized 31 pulled out her crochet needle and whipped up this great Casserole Carrier. Stop by Organized 31 and get the pattern. There is still enough time to make this carrier. Why not leave it as a gift to your host?
Corinne is busy at her house! She prepares dinner for about 20 people every Thanksgiving. She is able to accomplish this easily by staying organized! Stop by Wondermom Wannabe and see how she manages it. I don’t think I could! She even has great printables to help you keep on track.
Thanks so much for stopping by. I would love to hear how you will celebrate your Thanksgiving.