Equipment
Ingredients
Squash Base
- 2 acorn squash, halved and seeded
- 15 ml vegetable oil
- 2 g salt
- 1 g black pepper
Rice Filling
- 60 g wild rice
- 92½ g long-grain rice
- 14 g unsalted butter
- 15 ml olive oil
- 160 g red onion, diced
- 40 g golden raisins
- 6 g salt
Herbs and Finish
- 6 g chervil, chopped
- 6 g parsley, chopped
- 3 g tarragon, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 419 kcal
- Protein
- 8 g
- Carbohydrates
- 79 g
- Fat
- 11 g
- Fiber
- 13 g
- Sugar
- 9 g
- Sodium
- 1385 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 8 mg
- Potassium
- 1360 mg
- Calcium
- 150 mg
- Iron
- 4.3 mg
- Magnesium
- 152 mg
- Phosphorus
- 229 mg
- Zinc
- 1.7 mg
- Vitamin A
- 91 mcg
- Vitamin C
- 35 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.60 mg
- Riboflavin
- 0.12 mg
- Niacin
- 4.4 mg
- Folate
- 128 mcg
- Water
- 251 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F).
Trim a thin disk from the bottom of each squash half so they sit flat without tipping.
Brush the interior and exterior of the squash halves with vegetable oil.
Season the cut sides of the squash with salt and black pepper.
Place squash on a baking sheet and bake at 190°C (375°F) until the flesh is fork-tender, approximately 45 to 55 minutes.
In a small saucepan, combine wild rice with 710ml (3 cups) of water and 3g salt; bring to a boil, then simmer covered until grains split, about 30 to 40 minutes.
Drain the cooked wild rice and set it aside.
In a separate saucepan, simmer the long-grain rice in 240ml (1 cup) of water and 3g salt, covered, until tender, about 15 to 20 minutes.
Melt butter and olive oil in a skillet over medium heat, then sauté the red onion and raisins until the onion softens, about 3 minutes.
Add both types of cooked rice to the skillet and stir until heated through.
Remove from heat and stir in the chopped chervil, parsley, and tarragon, then adjust salt and pepper to taste.
Spoon the rice mixture into the baked squash cavities, garnish with herb sprigs, and serve.
Chef's Notes
- For perfectly tender rice, always cook wild rice and long-grain rice separately, as they have different cooking times and water absorption rates.
- Don't overcrowd the baking sheet when roasting the squash; allowing space for air circulation ensures even browning and tenderization.
- Taste and adjust seasoning of the rice mixture before stuffing the squash. The herbs will mellow slightly when heated.
- For a richer flavor, consider toasting the wild rice lightly in a dry pan before boiling.
- If chervil is unavailable, fresh flat-leaf parsley is a suitable substitute, though it will offer a less delicate anise-like flavor.
Storage
Refrigerator: 3 days — Store in an airtight container; the squash may soften further upon reheating.
Reheating: Reheat in a 175°C (350°F) oven until the center of the rice reaches 74°C (165°F).
Troubleshooting
Squash is still firm after 55 minutes
Cause: Squash size is larger than average or oven temperature is uneven
Fix: Cover with foil to prevent over-browning and continue baking in 10-minute increments
Prevention: Ensure the oven is fully preheated and use mid-sized squashes
Wild rice is tough or crunchy
Cause: Insufficient cooking time or water
Fix: Add 50ml water and continue simmering until tender
Prevention: Check that the grains have physically burst or split before draining
Cultural Context
This dish draws inspiration from the bounty of autumn harvests in North America, where acorn squash is a quintessential fall vegetable. The combination of grains, dried fruit, and herbs reflects a tradition of hearty, comforting meals that utilize seasonal ingredients, often found in American home cooking and Thanksgiving celebrations.
