Roasted Acorn Squash with Wild Rice Stuffing

Ingredients

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup wild rice, rinsed
• 2 1/2 cups vegetable broth
• 1 tablespoon unsalted butter
• 1/2 cup yellow onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped and toasted
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/4 cup crumbled feta cheese
• 1 tablespoon maple syrup

Method

1. 1

   Preheat the oven to 400°F. Place the squash halves cut-side up on a baking sheet.

2. 2

   Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with salt and pepper.

3. 3

   Roast the squash cut-side up until a fork easily pierces the flesh, 40 to 45 minutes.

   40:00 · Roast squash
4. 4

   While the squash roasts, combine the wild rice and vegetable broth in a 6-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

   45:00 · Simmer wild rice
5. 5

   Melt the butter with the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion and celery
6. 6

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
7. 7

   Stir in the cooked wild rice, dried cranberries, toasted pecans, parsley, and thyme until evenly combined.

8. 8

   Drizzle the maple syrup over the rice mixture and stir to combine. Season with salt and pepper to taste.

9. 9

   Remove the roasted squash from the oven and mound the wild rice stuffing into each half, pressing gently to pack.

10. 10

    Sprinkle the stuffed squash with crumbled feta and return to the oven until the stuffing is warmed through, about 10 minutes.

    10:00 · Warm stuffed squash
11. 11

    Let cool slightly before serving.