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Wild Rice Stuffed Squash with Pomegranate and Feta

Wild Rice Stuffed Squash with Pomegranate & Feta

This Wild Rice Stuffed Squash features tender bowls of roasted acorn squash filled to the brim with wild rice studded with mushrooms, shallots, feta, and pomegranate arils.
Prep Time 35 minutes
Cook Time 1 hour
Course Main Course
Servings 4

Equipment

  • Large baking sheet
  • Medium saucepan

Ingredients
  

  • ¼ + 2 tbsp olive oil divided
  • 4 acorn squash tops lobbed off, seeds removed
  • 2 1/2 tsp salt divided
  • 3 shallots halved and thinly sliced
  • 227g (8oz) cremini mushrooms sliced
  • ½ cup dry white wine
  • 1 cup wild and long grain rice mix
  • 2 cups vegetable stock
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 tbsp red wine vinegar
  • 2 tbsp unsalted butter
  • 200g (7 oz) feta cut into cubes
  • 1/2 pomegranate arils removed
  • 2 tbsp fresh mint finely chopped

Instructions
 

  • Preheat the oven to 425°F.
  • Remove the bottom point from each of the acorn squashes so they can sit flat with the bowl facing up.
  • Drizzle the inside of the acorn squash lids and bowls with a 1/4 cup of the olive oil. Sprinkle evenly with 2 teaspoons of the salt and place the squash parts cut and bowl-side-down on a baking sheet lined with parchment paper. Place the squash in the oven and roast for 45 minutes or until the flesh is very tender.
  • While the squash is roasting, cook the rice. Pour the remaining olive oil into a large, deep skillet. Heat the oil over medium until shimmering. Add the shallots and reduce the heat to low. Sprinkle with a little salt and saute until just translucent.
  • Stir in the mushrooms and increase the heat to medium. Saute until well browned. Transfer the mushrooms and shallots to a bowl and set aside.
  • Return the skillet to the heat and deglaze the pan with the white wine. Add the rice to the skillet and toss to coat. Pour in the vegetable stock and add the thyme, bay leaves, and the remaining salt. Bring the mixture to a boil then reduce to a simmer. Cover and let cook until most of the moisture has been absorbed and the rice is tender. This should take about 20-25 minutes. Fluff the rice with a fork and cover. Let stand for 10 minutes more.
  • Once the rice has steamed for an additional 10 minutes, transfer it to a large bowl. Add the butter and red wine vinegar and toss with a fork until the butter melts. Add the mushrooms and shallots, feta cheese, pomegranate, and fresh mint. Toss to combine. Taste and season with additional salt accordingly.
  • Spoon the rice mixture into the bowls of the roasted acorn squash. Garnish with additional mint and pomegranate and serve alongside the acorn squash lids. Serve immediately.
Keyword acorn squash, cremini mushrooms, feta, pomegranate, wild rice