30-Minute Roasted Acorn Squash and Maple Wild Rice
A bright, autumnal side dish that combines tender roasted acorn squash with nutty wild rice, bound together with warm maple syrup, crispy sage, and toasted pecans. The squash caramelizes in the oven while the rice cooks on the stovetop, and everything comes together in one elegant skillet. The maple sweetness is balanced by the earthiness of sage and the subtle bitterness of toasted nuts.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Have wild rice rinsed and drained ready
- Chop all vegetables before you begin cooking
Roast the squashOven 425°F / 220°C
- Spread the acorn squash half-moons on a large rimmed baking sheet.
- Toss with 2 tbsp (30 ml) olive oil, ¾ tsp salt, and ¼ tsp pepper.
- Spread in a single layer.
- Roast at 425°F (220°C) for 20–22 minutes, stirring halfway through, until the edges are caramelized and the flesh is tender.
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Ready when: Flesh is fork-tender and edges are golden brown
Tip: Don't crowd the pan; the squash needs room to caramelize rather than steam.
Start the wild rice
- While the squash roasts, bring the vegetable broth to a boil in a large saucepan over high heat.
- Add the rinsed wild rice and 1 tsp salt.
- Return to a boil, then reduce heat to low.
- Cover and simmer gently for 18–20 minutes until the rice is tender and most of the liquid is absorbed.
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Ready when: Rice grains are tender but still hold their shape; liquid is mostly absorbed
Tip: Don't stir the rice while it cooks—stirring releases starch and makes it gummy.
Toast the pecans and sage
- While rice and squash cook, heat 1 tbsp olive oil and 2 tbsp butter in a 12-inch skillet over medium heat.
- Once the butter foams, add the minced shallot and cook for 2–3 minutes, stirring often, until softened and lightly golden.
- Add the chopped pecans and whole sage leaves.
- Toast for 2–3 minutes, stirring occasionally, until the pecans are fragrant and the sage leaves are crispy at the edges.
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Ready when: Sage leaves are crispy and brown at the edges; pecans smell toasted
Tip: Watch the heat carefully so the butter and pecans don't burn; adjust to medium-low if needed.
Combine and finish
- Add the cooked wild rice to the skillet with the pecans and sage.
- Stir in the maple syrup and remaining ¼ tsp salt.
- Gently fold in the roasted squash, stirring just until everything is evenly coated.
- Cook over medium-low heat for 2–3 minutes, stirring gently, until the mixture is warm throughout and the maple syrup binds everything together.
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Ready when: All components are heated through and coated with maple glaze
Tip: Fold gently so the tender roasted squash doesn't break apart.
Good to know
Tips
- Prep the squash the night before: cut and seed it, toss with oil and seasonings, cover, and refrigerate. Roast straight from cold the next day—no need to bring to room temperature.
- For extra richness, stir a splash of vegetable broth into the skillet at the end to loosen the mixture slightly.
- This dish tastes even better after sitting for 10 minutes, allowing the flavors to meld and the maple glaze to set slightly.
- Serve warm or at room temperature as a side to roasted chicken, pork, or turkey.
Make ahead
Roast the squash and cook the rice up to 2 hours ahead. Reheat gently in a 300°F (150°C) oven, covered with foil, for about 10 minutes. Toast the pecans and sage fresh when you are ready to serve.
Storage & reheating
Store covered in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven, covered, for 10–15 minutes, or in a skillet over medium-low heat, stirring occasionally, until warmed through. Freeze for up to 1 month in an airtight container; thaw overnight in the fridge and reheat as above.
Substitutions
- wild rice → Farro, barley, or brown rice. Adjust cooking time according to package directions. Wild rice has a distinctive nutty flavor, but these grains will give you a similar heartiness.
- raw pecans → Walnuts, almonds, or hazelnuts. Use the same amount. Each nut will bring its own flavor: walnuts are more earthy, almonds milder, hazelnuts more delicate.
- fresh sage leaves → Fresh thyme or rosemary, or ½ tsp dried sage. Sage's slight peppery note is hard to replicate exactly, but thyme or rosemary will add complementary herbal warmth.
- pure maple syrup → Honey or agave nectar. Use the same amount. You'll lose the maple flavor but keep the sweetness and binding quality.
