Grain-Stuffed Acorn Squash



The Winter issue of Edible Door Magazine features this terrific acorn squash recipe.  I first roast the squash halves with a little maple syrup glaze then stuff them with a mixture of grains.  I used kamut and wild rice in the photo, but any grain or rice will work.   Steamed sweet potato pieces and dried cranberries or cherries give the dish some added color.

Click here to see my  culinary video that shows the entire recipe.   I have also listed the print version below.   Hope you can try this satisfying and healthy dish!

Kamut and Wild Rice Salad Stuffed Winter Squash

Kamut is an ancient wheat.   Soaking the grain overnight helps the grain cook faster.  Cook the kamut and wild rice separately as the cooking time will vary for each one.  The diced sweet potato can be steamed in a microwave oven with a little water or in a small skillet.  The entire stuffing can be made the day before finishing the dish.

Serves 4

1 tablespoon olive oil

1/4 cup white onion, finely chopped
1/2 cup celery, finely chopped
1 garlic clove, peeled and finely chopped
¾ cup steamed sweet potato (about one small), cut into ¼ inch dice
1/3 cup uncooked wild rice
½ cup uncooked kamut
2 teaspoons maple syrup or honey
¼ cup chopped walnut or pecans
¼ cup dried cranberries, apricots or cherries
1 teaspoon salt
1/ teaspoon dried thyme or 2 teaspoons chopped fresh thyme leaves
a pinch of pepper
2 medium acorn squash, halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
2 teaspoons brown sugar

Soak the kamut overnight in water.   The next day, rinse the wheat berries and place in a saucepot.   Place 2 cups of water in the pot and bring to a boil.   Reduce heat to a simmer and cook until the kamut  are chewy but not tough, out 30 to 35 minutes.   Strain and set aside.

Place the wild rice in a separate saucepot and add 1 ½ cups water.   Bring to a boil then reduce to a simmer.   Let rice simmer until it begins to “pop”, about 35 to 40 minutes.  Add additional water if needed.  Strain and set aside.

Place the olive oil in a sauté pan and heat on medium.   Add the white onion, garlic and celery and sauté for 2 to 3 minutes or until onion is translucent.

Transfer the sautéed vegetables to a mixing bowl.   Add the cooked wild rice, cooked kamut, nuts, steamed sweet potato, dried fruit, 2 teaspoons maple syrup or honey, salt, thyme and pinch of pepper.

Preheat oven to 375 degrees.    Place the acorn squash halves, cut side up, on a baking pan.   Brush the squash halves with the melted butter and divide the brown sugar between the halves.    Bake until the squash halves are just tender when poked with a paring knife tip.   They will be baked again so be careful not to over bake them.

Remove from the oven but keep them on the baking sheet pan.   Divide the grain mixture among the four squash halves.   Place back in the oven and roast for another 15 to 20 minutes to heat through and finish roasting the squash.




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2 Responses to Grain-Stuffed Acorn Squash

  1. Jamie Lockman says:

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. Khorasan wheat is distinctive because it is about two and half times larger than regular durum wheat, is elongated with a pronounced “hump,” and is uniquely vitreous, with a rich golden color The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, lipids, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    Khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

    KAMUT® wheat has never been modified or altered in any way. It has been found to reduce inflammation and improve conditions of those suffering from IBS (irritable bowl syndrome) and heart disease. In fact, a study recently published in the journal Nutrients revealed that a KAMUT® khorasan wheat-based replacement diet actually improves the risk profile of patients with ACS (acute coronary syndrome). A previous study in the European Journal of Clinical Nutrition found that a KAMUT® khorasan wheat-based replacement diet could potentially reduce the risk of developing cardiovascular disease in healthy people. And a third study in the British Journal of Nutrition showed significant reduction in symptoms associated with IBS. In all three of these published reports, KAMUT® wheat products were compared to modern wheat products in double blind crossover studies with human volunteers. Earlier this year, KAMUT® wheat was named by TIME magazine as one of the top 50 healthiest foods of all time.

    Please visit the Kamut International website at to learn more. And follow us on Facebook, Pinterest, Instagram, and Twitter to keep up with the latest news!

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax |

  2. Cindy W says:

    Looks amazing. I just ordered some white corn posole from Rancho Gordo and plan to add it to the stuffing and omit the sweet potatoes that Kevin is not fond of. Looking forward to the next edition!

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