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Roasted Acorn Squash with Wild Rice Pilaf and Roasted Maple Yam Puree


Served as a side dish or a main dish, Roasted Acorn Squash with Wild Rice Pilaf and Roasted Maple Yam Puree will bring both flavor and health to your holiday meal. The colorful vegetarian dish was among a variety served November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community with three distinctly different yet equally delicious versions: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."


acorn squash (medium-sized)
2 tbsp
olive oil
1 tsp
  to taste
salt and pepper
1⁄2 cup
onions (chopped)
1⁄2 cup
celery (chopper)
2 tbsp
butter or soy margarine
1 1⁄4 cup
hot water
3⁄4 cup
uncooked wild rice
1 cup
vegetable stock
1 cup
brown rice
red apple, diced
Bosc pear, diced
2 tbsp
pecans (chopped)
1 tbsp
orange zest
yams (medium-sized)
1⁄4 cup
maple syrup


Roasted Acorn Squash

Cut the squash in half and cut a small piece off each end so that the squash sits flat.

Brush each half with the olive oil and season with salt, pepper and nutmeg; roast at 325 degrees Fahrenheit until tender.

Wild Rice Pilaf

In a large sauce pan, saute onion and celery in butter until tender. Stir in the water, rice and vegetable stock; bring to a boil. Reduce heat, then cover and simmer for 50-55 minutes or until liquid is absorbed and rice is tender. Remove from the heat and fold in the other ingredients; season with salt and pepper.

Roasted Maple Yam Puree

Place the unpeeled yams on a sheet pan and roast until tender. When cool enough to handle, peel the yams, then puree in food processor or ricer. Stir in the maple syrup.

dish with prepared pilaf
SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
45 minutes
Cooking time
1 1/2 hours
Total time
2 hours, 15 minutes