Stuffed Acorn Squash with Curried Paneer and Wild Rice

Looking for a delicious vegetarian main that actually isn’t as boring as you think? Look no further! Paneer stuffed acorn squash is roasted to perfection and contains just enough spice to make it interesting for all the herbivores at Thanksgiving!

Photo by: Shruti Thundiyil


Roasted Acorn Squash

  • 2 acorn squash
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

Paneer - Wild Rice Stuffing

  • 1/2 cup wild rice
  • 1 cup vegetable broth or water
  • 2 tablespoons ghee or butter
  • 1 Pack (6-oz) Sach Original Paneer, crumbled into small pieces
    1 medium red or yellow onion, thinly sliced
  • 3/4 teaspoon cumin seeds
  • 1.5 teaspoon minced ginger
  • 1.5 teaspoon minced garlic
  • 1 serrano chili, sliced in half lengthwise (optional, for heat)
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon Kashmiri chili powder or other mild chili powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon roughly chopped cashews
  • 1/2 teaspoon salt, or more to taste
  • ½ cup chopped cilantro for garnish


  1. Combine the wild rice blend and vegetable broth/water in a pot. Add a tablespoon of butter and cover the pot with a lid. Bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for about 30 mins or until the rice is cooked.
  2. Preheat the oven to 400°. Cut each squash in half; remove and discard seeds. Cut a thin slice from the bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil, sprinkle with salt and pepper. Bake until almost tender, 20-25 minutes.
  3. In a large skillet, add butter or ghee, and then stir in cumin seeds. Once seeds begin to sizzle in the pan and release an aroma, add the sliced onion. Cook onions on medium-low until a bit tender, about 3-4 minutes.
  4. Reduce heat to low, and add in ginger, garlic, and Serrano chili (if using). Cook for 1 minute, until ginger and garlic are aromatic and soften slightly. Add chopped tomato, garam masala, chili powder, and turmeric. Cook on medium heat for 6-8 minutes until tomatoes soften and break down into a paste-like consistency. Season with salt.
  5. Stir in cooked rice, chopped cashews and crumbled paneer.
  6. Fill each squash half with the paneer- rice mixture. Return to the oven, uncovered, until rice is heated through and squash is tender, 5-10 minutes.
  7. Garnish with cilantro or micro-greens of your choice.

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