This hearty and colorful dish is perfect for fall. The roasted acorn squash is stuffed with a flavorful mixture of kale, wild rice and mushrooms. Pomegranate seeds add a tart punch and crunchy texture. It's a dish that's as beautiful as it is delicious.

Quick Info

⏱️ 135 min • 🍽️ 4 servings • ⭐ 91%

Nutrition

389 cal • 13g protein • 88g carbs • 2g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Sides]

Ingredients

• 2 acorn squash
• 1 tablespoon olive oil, plus more for brushing and drizzling
• Salt, to taste
• Pepper, to taste
• ¾ cup wild rice blend, uncooked and rinsed
• 1¼ cup + 2 tablespoons vegetable broth, divided
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• 1½ teaspoons maple syrup
• 5 ounces cremini mushrooms, quartered and sliced
• 5 ounces shiitake mushrooms, quartered and sliced
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• ¼ cup white wine
• 2 cups chopped kale
• 2 tablespoons pomegranate seeds

Instructions Preview

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash stem-side up on a c…
3. Set the squash halves cut-side up on a bak…

…and 9 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian