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  • one small bag of dried shiitake or porcini mushrooms (approximately 10)
  • 1 cup wild rice or wild rice blend
  • 1 teaspoon of salt
  • one box of brown mushrooms
  • 3 large acorn squash or 5 smaller varieties including delicatas
  • 1 teaspoon of maple syrup
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 4 carrots diced
  • 4 celery stalks diced
  • 2 tablespoons fresh marjoram or 1-2 teaspoons dried
  • pinch of cracked pepper
  • 1 tablespoon red wine or Madeira wine
  • 1/4 to 1/2 cup pecan halve
  • parchment paper


  • Soak 1 small bag ( approximately 10 ) of dried shiitake mushrooms in warm water.
  • Barely cover mushrooms in water and soak a minimum of 30 minutes.
  • Remove mushrooms, reserving the broth.
  • Save 1/2 cup for last drizzle and remaining broth is used when cooking rice.
  • Squeeze mushrooms dry with hands and pat dry with a paper towel.
  • Remove tough stems, dice. Put to the side.

Preheat oven to 400 º conventional or 375º convection. Line a baking sheet with parchment paper and poke a few holes around the whole acorn squash with a skewer. Bake for 30 minutes.


These instructions are for wild rice, follow package for wild rice blend.

  1. In a sauce pan boil 3 cups of water  and one cup of mushroom broth with one cup wild rice with 1 teaspoon of sea salt.   Lower to simmer, cover partially and cook until tender about 50 minutes.  Drain and set aside.
  2. Dice onion, celery, carrots, fresh marjoram, and chop brown mushrooms. ( Remember you still want to see the color of these vegetables in your stuffing, so not too small )
  3. Sauté onion in 1 Tablespoon olive oil until translucent. Add carrots, celery and herbs continue your sauté until crisp yet tender.  Add sliced mushrooms and wine, cook until wine evaporates. Add wild rice to sauté pan.  Check your  seasoning with sea salt and cracked pepper.
  4. Remove squash from oven, slice in half and remove seeds.
  5. Add 1 teaspoon of maple syrup in bottom of acorn cups and swirl to coat.
  6. Spoon rice stuffing into cups and bake for an additional 25 to 30 minutes depending on size.
  7. During the last five minutes add pecans on top.
  8. I use a skewer to test squash for doneness.
  9. If you need to hold the dinner, until serving, cover with tin foil and keep warm in warming oven or lowest oven temperature.

Holiday Menu Suggestions:

Cranberry Holiday Soup
Winter Waldorf Kale Salad
Winter Squash With Wild Rice Dressing
Serve with warm apple sauce
Rustic Cranberry Apple Crumble Galette

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