Roasted Acorn Squash with Wild Rice Stuffing

Roasted Acorn Squash with Wild Rice Stuffing blends savory and sweet flavors, perfect for a fall gathering. The roasted squash is filled with a hearty wild rice stuffing that includes aromatic herbs, vegetables, and dried fruits. This dish delivers not only a delightful taste but also an appealing presentation, making it a standout main course.

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 cup wild rice, uncooked
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup cranberries, dried
• 1/2 cup pecans, chopped
• 1 tsp thyme, fresh
• 1 tsp rosemary, fresh
• 2 Tbsp olive oil
• salt
• pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side down. Bake for 30 minutes.
3. While the squash is baking, in a pot, combine wild rice and vegetable broth. Cook the wild rice according to package instructions.
4. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté for 2 to 3 minutes until translucent.
5. Add cooked wild rice, cranberries, pecans, thyme, rosemary, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
6. Remove the acorn squash from the oven and flip them over. Fill each squash half with the wild rice stuffing.
7. Return the stuffed squash to the oven and bake for another 20-25 minutes, until the squash is tender.

Keywords: Dinner, Stuffed Vegetables, Hearty, Nutritious

Spice Rack: Salt, Pepper, Thyme, Rosemary

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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