Wild Rice-Stuffed Acorn Squash

This seasonal rice-stuffed acorn squash recipe is wholesome, seasonal and satisfying. The stuffed squash recipe features a savoury wild rice and kale filling cooked with Van Houtte® Fairtrade coffee, which ensures rich aroma and flavour in every bite. This vegetarian stuffed acorn squash is an excellent complement to meat-based dishes, making this coffee recipe an autumn essential.

By Van Houtte

SquashServings: 6
Preparation: 35 minutes
Cooking: 1 hour 20 minutes


  • 1 cup wild rice
  • 1 cup prepared Van Houtte® Fairtrade coffee
  • ½ cup broth or water
  • 5 tbsp. olive oil
  • 3 acorn squashes
  • Salt and ground pepper
  • 1 small onion, chopped
  • 1 clove garlic, peeled and chopped
  • 4 cups well-packed kale with stems removed, minced
  • 1 tbsp. Dijon mustard
  • ½ cup roasted hazelnuts, coarsely chopped
  • 1 cup strong cheddar cheese, grated
  • Zest of 1 lemon


  1. Place rice in a small saucepan with the coffee, broth and a pinch of salt. Bring to a boil before covering and reducing heat to medium. Cook for another 40 minutes until liquid is absorbed. Set aside.
  2. Preheat the oven to 400°F.
  3. Cut each squash in 2 and use a spoon to remove seeds and filaments.
  4. Brush the insides of the squashes with 3 tbsp. of olive oil. Salt and pepper generously.
  5. Place squashes cut side up on a baking dish and roast for 35 minutes or until tender.
  6. Meanwhile, in a large skillet, heat remaining oil over medium heat and cook the onion for a few minutes. Add kale and cook, stirring frequently, for 5 minutes or until wilted. Salt and pepper. Add cooked rice, Dijon mustard, chopped hazelnuts and ¾ cup cheddar cheese and mix well. Check the seasoning and keep warm.
  7. Remove the squashes from the oven and stuff each half with the rice mixture. Keep warm as needed.
  8. Sprinkle lemon zest over the top and add the remaining cheddar cheese just before serving.