Mushroom and Leek Stuffed Squash
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Mushroom and Leek Stuffed Squash

Mushroom and Leek Stuffed Squash

with Wild Rice Medley and Almonds

This side dish is a show stopper! Tender mixed mushrooms, leeks and pears are sautéed in butter before getting mixed with herbs and a wild rice medley. Stuff the whole shebang into gorgeously roasted acorn squash for another round in the oven to get all those lovely flavours melded together, then simply heap onto outstretched plates!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time55 minutes
Cooking Time


serving amount

113 g

Leek, sliced

200 g

Mixed Mushrooms

160 g


1200 g

Acorn Squash

½ cup

Wild Rice Medley

21 g

Parsley and Thyme

1 tbsp

Garlic Puree

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Almonds, sliced

(Contains Tree nuts)

5 tbsp

Unsalted Butter

(Contains Milk)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tsp


¼ tsp



Nutrition Values

Calories300 kcal
Fat13 g
Saturated Fat7 g
Carbohydrate43 g
Sugar4 g
Dietary Fiber6 g
Protein7 g
Cholesterol25 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Silicone Brush
Small Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Large Bowl


Roast squashes

Start during the cooking intermission

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Halve each squash. Using a spoon, scoop out seeds and stringy interior. Using a fork, pierce the cut-sides all over. (NOTE: Pierce halfway through the squash.) Melt 1 tbsp butter in a small microwaveable bowl at 15 sec intervals. Brush butter all over cut-sides of squash. Season with 1/2 tsp salt. Place on a parchment-lined baking sheet, cut-side down. Roast in the middle of the oven until tender, 25-30 min. Remove from oven and rest until cool enough to handle.

Cook wild rice medley

While squashes roast, add 3 thyme sprigs, broth concentrate, wild rice medley, 1 tbsp butter, 1 cup water and 1/4 tsp salt to a medium pot. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min. Remove pot from heat. Set aside, still covered.


While rice medley cooks, roughly chop mushrooms into 1/2-inch pieces. Core, then cut pear into 1/4-inch pieces. Strip 2 tsp thyme leaves from stems, then finely chop. Finely chop parsley. Reserve 1/2 tbsp parsley in a small bowl (for step 6).

Toast almonds

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring, until golden-brown, 3-4 min. (NOTE: Keep your eye on them so they don't burn!) Transfer to a plate. Carefully wipe pan clean.

Cook veggies

Heat the same pan over medium-high. Add 1 tbsp butter, then swirl to melt. Add pears. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a large bowl. Add 2 tbsp butter to pan, then swirl to melt. Add leeks and mushrooms. Cook, stirring occasionally, until veggies are golden-brown and tender, 6-8 min. Season with salt and pepper. Add thyme and garlic puree. Cook, stirring often, until fragrant, 1 min. Add veggies, almonds, parsley and Parmesan to bowl with pears.

Finish and serve

Remove thyme sprigs from rice medley. Fluff rice with a fork, then add to bowl with veggie mixture. Season with salt and pepper, then toss to combine. Stuff squash halves with filling, pressing down with the back of the spoon. (NOTE: Pressing the stuffing will help to keep it together when serving!) Set aside until the 2 hr 35 min mark. Bake in the middle of the oven until heated through, 14-16 min. Sprinkle reserved parsley over top. Allow to cool for 5 min. Cut squash halves into quarters and transfer to a serving platter.