Description
Experience the flavors of autumn with this delightful Stuffed Acorn Squash filled with wild rice, nuts, and cranberries. This dish combines sweet and savory elements, creating a warm, inviting meal perfect for holiday gatherings or cozy weeknight dinners. The golden acorn squash cradles a hearty stuffing that is as visually stunning as it is delicious. With easy-to-follow instructions, you’ll impress friends and family alike with this seasonal favorite.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 stalks celery, chopped
- ½ cup pecans or walnuts, chopped
- ½ cup dried cranberries
- 2 tsp fresh thyme or sage
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice acorn squashes in half and scoop out seeds. Drizzle cut sides with olive oil and sprinkle with salt. Place face down on a baking sheet and roast for 30–40 minutes until tender.
- Rinse wild rice under cold water. Cook in a pot with vegetable broth by bringing to a boil, then reducing heat to simmer until liquid is absorbed (about 40–45 minutes).
- In a separate pan, heat olive oil over medium heat. Sauté onions and celery until soft (about 5 minutes). Add herbs, salt, and pepper.
- Combine cooked wild rice with sautéed vegetables, nuts, and cranberries in a bowl; mix well.
- Flip roasted squashes cut side up and fill generously with the stuffing mixture. Return to oven for another 15–20 minutes.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 280
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg