November 2, 2023

Wild Rice Stuffed Acorn Squash

Spending time with James Beard Award Winning Chef Sean Sherman was a treat when we recorded the “Taste Buds With Stephanie” episode at the Indigenous Food Lab he started at the Midtown Global Market. Chef Sean also started the award-winning Minneapolis restaurant Owamni and wrote the “The Sioux Chef ‘s Indigenous Kitchen” cookbook, co-authored by my friend Beth Dooley. It was such a treat spending time with Sean. I learned about what ingredients are indigenous to Minnesota, and I bought some Red Lake Nation Wild Rice at the Indigenous Market to make a fully indigenous ingredient stuffing for my Friendsgiving episode of “Taste Buds with Stephanie.” I also made this wild rice stuffed acorn squash recipe.

I used this Wild Rice stuffing in a Turkey on the episode, but I have also used this same recipe to stuff a chicken and here for wild rice stuffed acorn squash.


Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

Yield: 4

This acorn squash stuffed with Wild Rice is inspired by my visit with the Sioux Chef Sean Sherman and is made with ingredients indigenous to North America. Check out his amazing cookbook, "The Sioux Chef's Indigenous Kitchen."


  • 2 Acorn Squash
  • 1 teaspoons sunflower oil
  • 1 1/2 cup cubed sweet potato
  • 1 cup wild rice
  • 2 cups stock
  • 1 teaspoon salt
  • 2 tablespoons sunflower oil
  • 1 8 oz packages mushrooms chopped
  • 3 cups chopped swiss chard
  • 2 Tbsp fresh sage (finely chopped)
  • ½ cup dried cranberries
  • 1/3 cup walnuts chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 Tbsp maple syrup
  • 2 teaspoons Sunflower oil


  1. Start the Wild Rice in the Instant Pot with the rice and 2 cups of water or broth.
  2. Set the Instant Pot to pressure cook (manual) mode at high pressure for 30 minutes. Let the pressure release naturally for 5 minutes when the instant pot beeps, and then open the lid. Fluff the rice gently with a fork and set aside.
  3. Meanwhile, Heat the oven to 400
  4. Line a baking sheet with parchment paper.
  5. Prepare the squash by cutting it in half vertically and hollowing out the insides. Rub with oil, season with salt and pepper, then turn them over so the cut sides are against the parchment-lined pan.
  6. Toss the sweet potato in a teaspoon of oil and toss onto the parchment with the squash.
  7. Bake until the sweet potato is roasted (check after 20 minutes and take it out if you can pierce the squares easily with a fork). Let the squash roast for 30 minutes, depending on the size of your squash.
  8. While the squash and rice are cooking, heat the oil and saute the mushrooms for about 5 minutes until the mushrooms have released much of their moisture - add the Swiss chard and cook until it wilted; add the sage toss, and set aside in a large mixing bowl.
  9. Add the cranberries and chopped walnuts to the mushroom mixture
  10. Add sweet potatoes and rice when done and toss together
  11. Season with salt and pepper
  12. Stuff acorn halves with the dressing, drizzle with a tablespoon of maple syrup over the top of each halve, and drizzle 1/2 teaspoon of Sunflower oil on each squash half and reheat in the oven until hot and cooked through


*Stovetop rice instructions:

  • Rinse rice under cool water and drain well

  • Place rice along with stock and salt in a saucepan and bring to a boil

  • Place lid on pan and simmer for 45 minutes until rice is fully cooked. Turn off the heat and let rice rest with the lid on for 10 minutes—fluff with a fork.




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