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

Total Time
1hr 30mins
Prep 1 hr 30 mins
Cook 0 mins

I have a cousin that is a vegetarian and holiday dinners can be somewhat disappointing for her. She always takes it in good stride, but I've been eyeballing this recipe to add to our Thanksgiving table. It's vegetarian and delicious. I found it in the November Bon Appetit magazine. This recipe is served at the Lakeview Inn & Restaurant in Greensboro. The sauce and rice(step 1 and 2) can be made ahead and chilled for use the next day.

Ingredients Nutrition

  • 6 cups vegetable broth, divided
  • 1 (750 ml) bottle dry red wine
  • 2 tablespoons sugar
  • 1 cup wild rice
  • 18 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
  • 12 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

Directions

  1. Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
  2. Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. 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***.
  3. Preheat oven to 350°F.
  4. Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
  5. Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
  6. Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
  7. Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
  8. Drain potatoes and mash them.
  9. Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
  10. Add cream mixture and goat cheese to potatoes, mashing to blend.
  11. Season potatoes with salt/pepper to taste.
  12. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
  13. Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
  14. Divide potato mixture among squash halves (about 1 cup each).
  15. Preheat oven to 400°F.
  16. Place stuffed squash in oven and bake until heated through (about 15 minutes).
  17. Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
  18. Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
  19. Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
  20. Drain excess liquid from spinach.
  21. Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.

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