Roasted Squash Stuffed with Wild Rice Salad Recipe

Roasted Squash Stuffed with Wild Rice Salad

Serves 6 to 8

In this flavorful fall dish, roasted squash serves as a vessel for lots of cozy flavors and textures. Be sure to plan about 45 minutes to an hour to roast the squash and cook the wild rice.


  • 2 small acorn or kabocha squash or 1 sugar pumpkin (about 5 lbs)
  • 2 Tbsp neutral-tasting, high-heat oil
  • Kosher salt
  • 3 cups cooked wild rice, cooled to room temperature (see Cook’s Tips)
  • 1 cup diced carrot
  • 1/4 cup chopped shallot
  • 1/4 cup chopped parsley
  • 1/4 cup dried cranberries
  • 1/4 cup toasted walnut halves or pumpkin seeds
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp fresh orange juice
  • 2 Tbsp finely chopped fresh thyme
  • 1 tsp orange zest
  • 1 tsp Aleppo pepper
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil


  1. Preheat oven to 375°F.
  2. Using a sturdy knife, remove tops of squash, cutting just low enough to allow for a wide opening. Remove lids and scoop out seeds and stringy fibers. Discard or save seeds to roast, if you like (see Cook’s Tips).
  3. Rub oil all over the squash, inside and out, including tops and stems. Season squash cavities with 1/2 tsp salt. Place lids on squash and set on a parchment-lined baking sheet.
  4. Roast squash for 40-50 minutes or until tender but still holds its shape, covering with foil after 30 minutes to prevent browning.
  5. While squash roasts, prepare salad. In a large bowl, combine cooked wild rice, carrots, shallot, parsley, cranberries, and walnuts. Set aside.
  6. In a small bowl, whisk together vinegar, orange juice, thyme, orange zest, Aleppo pepper, and 1/4 tsp salt. Whisk in olive oil. Taste, adding more salt and Aleppo pepper, as needed.
  7. Pour dressing over salad and toss to coat. Spoon salad into roasted squash. Serve warm or at room temperature.
  8. Cook’s Tips:
  9. You may substitute cooked farro, einkorn, brown rice, or quinoa for wild rice.
  10. To cook wild rice: In a sieve, rinse 1 cup rice under cold water; drain. Place in a large saucepan with a pinch of salt and enough water to cover by 2 inches. Simmer with lid partly ajar for 45 to 60 minutes, until rice opens. Drain well. If made ahead, cover and refrigerate.
  11. To roast squash/pumpkin seeds: Preheat oven to 200°F. Rinse seeds then drain and pat dry. Spread seeds on a parchment-lined baking sheet and roast for 1 hour, stirring every 20 minutes. Remove from oven, toss with olive oil and sprinkle with salt. Return to oven for an additional hour, stirring every 20 minutes. Cool.


Amount Per Serving (based on 8 servings)
Calories: 240
Total Fat: 9 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 190 mg
Carbohydrates: 39 g
Fiber: 5 g
Total Sugar: 6 g
Added Sugars: 0 g
Protein: 5 g
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