How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian*?

You need 13 ingredients. The key ingredients include: 6 cups vegetable broth, divided, 1 (750 ml) bottle dry red wine, 2 tablespoons sugar, 1 cup wild rice, and more.

Is Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* suitable as soups & stews?

Yes, Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian*?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian* Recipe

Name: Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian*
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable broth, divided; 1 (750 ml) bottle dry red wine; 2 tablespoons sugar; 1 cup wild rice; ⅛ tablespoons butter, cut into tablespoon size pieces divided; 3 large acorn squash, halved and seeded; 2 lbs russet potatoes, peeled cut into 2-inch pieces; ½ cup whipping cream (don't get baker's cream, it's too sweet!); 2 tablespoons chopped fresh sage; 4 ounces soft fresh goat cheese, grumbled, room temperature; 1 lb assorted wild mushroom, sliced (oyster, chanterelle, and stemmed shiitake); 1 lb fresh spinach, tough stems removed; salt and pepper

Stuffed Acorn Squash W/ Wild Rice & Mushrooms *vegetarian*

Eats Now Editorial Team · 727 kcal · Soups & Stews

1
Bring 2 cups broth, wine, and sugar to boil in large saucepan.
2
Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
3
Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan.
4
Reduce heat to medium-low.
5
Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
6
Preheat oven to 350F.
7
Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
8
Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
9
Place potatoes in a large heavy saucepan.
10
Cover with cold water and sprinkle with salt.
11
Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
12
Drain potatoes and mash them.
13
Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
14
Add cream mixture and goat cheese to potatoes, mashing to blend.
15
Season potatoes with salt/pepper to taste.
16
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
17
Add mushrooms and saute, stirring often, until soft.
18
(about 8 minutes).
19
Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
20
Divide potato mixture among squash halves (about 1 cup each).
21
Preheat oven to 400F.
22
Place stuffed squash in oven and bake until heated through (about 15 minutes).
23
Bring sauce (from step 1) to simmer.
24
Whisk 2 tablespoons butter into sauce.
25
Combine rice and reserved broth in heavy medium saucepan.
26
Bring to boil.
27
Melt remaining 3 tablespoons butter in large pot over medium heat.
28
Add spinach and stir just until spinach wilts.
29
(about 3 minutes).
30
Drain excess liquid from spinach.
31
Divide spinach among 6 plates, arranging in center of plate.
32
Drain rice.
33
Divide rice among plates, placing atop spinach.
34
Place squash half atop rice on each plate, pressing to nestle.
35
Ladle sauce around squash and serve.

Stuffed Acorn Squash W/ Wild Rice & Mushrooms vegetarian

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