Roasted Acorn Squash Sage Wild Rice

Name: Roasted Acorn Squash Sage Wild Rice
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 small (about 1.5 lbs each) (680 g) acorn squash, halved and seeded, halved lengthwise, seeds removed with a spoon; 1 cup (160 g) wild rice, rinsed under cold water; 3 cups (720 ml) vegetable broth, low-sodium; 3 tablespoons (45 ml) extra-virgin olive oil; 10 leaves (3 g) fresh sage leaves, roughly chopped; 2 cloves (6 g) garlic cloves, minced; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (14 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

Golden roasted acorn squash with tender wild rice, fresh sage, and caramelized edges. This nutty, earthy side dish pairs the natural sweetness of roasted squash with the chewy texture of wild rice and aromatic sage. Perfect for fall dinners and holiday tables.

Prep: 15 min
Cook: 55 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Have a sharp chef's knife or vegetable peeler ready for squash prep
Measure out broth before you begin cooking

1
Roast squash halvesOven 400°F / 205°C
- Place squash halves cut-side down on a large rimmed baking sheet.
- Drizzle with 1½ tablespoons (22 ml) olive oil, then sprinkle with ½ teaspoon kosher salt and a pinch of pepper.
- Roast at 400°F (200°C) for 35–40 minutes, until the flesh is very tender when pierced with a fork and the edges are lightly caramelized.
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Ready when: Flesh is very tender when pierced; outer edges are golden brown
Tip: Don't crowd the pan; arrange with flat side down so they sit flat and roast evenly.
2
Cook wild rice
- While squash roasts, place rinsed wild rice in a medium saucepan over medium heat.
- Toast for 2–3 minutes, stirring occasionally, until nutty-smelling.
- Add vegetable broth and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 35–40 minutes, until rice grains have puffed and split slightly and liquid is mostly absorbed.
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Ready when: Grains puff and split slightly; liquid is mostly absorbed but rice is still moist
Tip: Toasting the rice first adds nuttiness. Don't stir it while simmering; let it cook undisturbed.
3
Infuse oil with sage and garlic
- About 5 minutes before rice and squash are done, warm the remaining 1½ tablespoons (22 ml) olive oil in a small skillet over medium-low heat.
- Add minced garlic and cook for 1 minute until fragrant, then add chopped sage leaves.
- Continue cooking for another 1–2 minutes until sage is fragrant and beginning to crisp, but not brown.
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Ready when: Sage is fragrant with slightly crisped edges; garlic is golden and fragrant
Tip: Keep heat low to avoid browning the garlic, which will taste bitter. Fresh sage infuses quickly.
4
Scoop squash flesh and combine
- Once roasted squash is cool enough to handle (about 2 minutes), use a spoon or melon baller to scoop the tender flesh into a large mixing bowl, leaving the skin behind.
- Add the cooked wild rice (with any remaining liquid), then pour the warm sage-garlic oil mixture over everything.
- Fold gently to combine, breaking the squash into bite-sized pieces as you go.
- Season with kosher salt and pepper to taste.
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Ready when: All components are mixed through with squash pieces distributed evenly
Tip: Fold gently to keep squash pieces from turning into mush. The residual heat will marry the flavors.
5
Rest and finish
- Let the mixture sit uncovered for 5 minutes to allow flavors to meld and the warm oil to coat everything.
- Stir once gently, then taste and adjust salt and pepper.
- If using butter, stir in 1 tablespoon (14 g) cold butter just before serving for extra richness.
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Ready when: Mixture is fragrant and well-blended
Tip: Resting ensures the sage-garlic oil is distributed evenly and flavors develop fully.

Good to know

Tips

Toasting the wild rice before simmering deepens its nutty flavor—don't skip this step.
Cut squash in half lengthwise rather than crosswise for more stable, flat pieces that roast evenly.
If your sage is very large-leafed, chop it more finely so it distributes throughout the dish rather than in clumps.
For a vegetarian brunch or holiday side, finish with a squeeze of fresh lemon juice and toasted pumpkin seeds for extra texture.

Make ahead

Wild rice can be cooked up to 1 day ahead and refrigerated in an airtight container. Reheat gently in a saucepan with a splash of broth over medium heat before combining with roasted squash.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop with a splash of vegetable broth, or in a 350°F (175°C) oven for about 15 minutes covered. Do not freeze, as the texture of roasted squash deteriorates.

Substitutions

wild rice → Brown rice or farro. Use equal amounts. Brown rice will cook in about 45 minutes; farro in about 30 minutes. Check package directions.
fresh sage leaves → Fresh thyme or rosemary. Use the same amount. Both herbs complement roasted squash beautifully, though the flavor profile shifts slightly.
vegetable broth, low-sodium → Chicken or mushroom broth. Either will add deeper flavor. Use low-sodium to control salt levels.
acorn squash, halved and seeded → Delicata or kabocha squash. Both roast in similar time. Delicata skin is edible if you prefer; kabocha has sweeter flesh.