Acorn Squash With Wild Rice

Recipe type: Lunch
Serves: 2-4
If you plan ahead, it’s great to let the rice soak overnight or up to 24 hours, as it shortens cooking time and aids digestion. If you don’t have time, it’s fine to simply rinse the rice and make immediately.
  • 1 medium sized acorn squash, cut in half and seeds discarded
  • 2 cups wild rice
  • 4 cups water
  • 2-3 tablespoons olive oil
  • 2 teaspoons cinnamon
  • ½ teaspoon chili powder
  • sprinkle of sea salt
  • ½ cup raw (or dry roasted) pumpkin seeds
  • 1 cup freshly chopped parsley
  • 2 tablespoons coarsely chopped rosemary (fresh or dried)
  • 1 pomegranate (for the seeds)
  • sea salt to taste
  • ¼ cup apple cider vinegar
  1. Directions for rice: In a large bowl, soak the wild rice in the 4 cups of water. Cover and allow to sit at room temperature overnight, or up to 24 hours OR just rinse and make immediately if you’re short on time. When you’re ready to make the rice, strain off the soaking water, rinse well and place in a medium pot. Cover with water and cook over medium-high heat, covered, until tender. Set aside to cool.
  2. Once cool, mix in the pumpkin seeds, parsley, rosemary, pomegranate seeds, sea salt and apple cider vinegar.
  3. Directions for squash: Preheat oven to 375°F.
  4. Cut the squash into even wedges (¾-1 inch thick) and place in a roasting pan or on a baking sheet, skin side down. Drizzle with olive oil and sprinkle with cinnamon, sea salt, and chili powder. Place in the oven, cook until tender when pierced with a fork, roughly 20-30 minutes. Remove from the oven. Arrange over the rice mixture in a large bowl or individual serving dishes. For a modified version, after roasting the squash, cut it into smaller pieces and toss with the rice mixture.