Caramelized Onion and Apple Stuffed Squash
Total Time
1 hr

Welcome fall with a lovely mix of fall veggies in this classic vegetarian staple dish!

Course: Main Course
Cuisine: Gluten Free, Vegetarian
Servings: 4
Author: Gabrielle Rystedt
  • 2 Acorn Squashes lightly oiled
  • 1 cup Wild Rice
  • 1 large Onion (or 2 smaller ones)
  • 1 Honeycrisp Apple
  • 1 package Mushrooms
  • 1/2 cup Walnuts
  • 3 tbsp Butter
  • 1 tbsp Paprika
  • 1 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/2 tsp Coriander
  • 1/2 tsp Cayenne
  • 1/2 tsp Black Pepper
  • 1/2 tsp Allspice
  • 1 tbsp Apple Cider Vinegar
  • 2 oz Shredded Cheese (optional)
  1. Bake the squashes: Preheat oven to 400F. Meanwhile, half your squashes, deseed them, and place them face down in a rimmed baking dish. You may lightly oil them if you desire.

  2. Caramelize your onions: Slice your onion(s) into thin slices and add them to a hot pan with 2 tbsp of butter and a generous sprinkling of salt.

  3. Prepare wild rice in a separate pot according to package directions.

  4. Caramelize your apples: after the onions have cooked down for 15-20 minutes, add your diced apple and some extra butter and salt, if you desire.

  5. Finish the mix: add cut up mushrooms, walnuts, wild rice, AC vinegar, and all spices to the mixture and let cook down for five or so minutes. Adjust any seasonings to your taste and add any extra salt.

  6. Prepare the squashes: Once the squashes have finished baking and are fork tender, remove them from the oven, turn them right side up, and remove a little of the middle bit from each squash.

  7. Stuff the squashes: Add mixture to each squash half to your taste. Sprinkle with shredded cheese, if you wish, and broil for an additional two or three minutes.