Description
Indulge in the delightful flavors of stuffed acorn squash filled with savory wild rice, dried cranberries, and warm spices. This vibrant dish not only pleases the palate but also makes for a stunning centerpiece at any gathering. Perfect for fall dinners or holiday feasts, this recipe is nutritious, filling, and vegetarian-friendly. Whether you’re entertaining guests or enjoying a cozy meal at home, each bite will envelop you in warmth and comfort.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup wild rice
- 3 cups low-sodium vegetable broth
- 1 medium yellow onion, finely chopped
- 2 stalks celery, diced
- 1/2 cup dried cranberries (unsweetened if preferred)
- 1/2 cup pecans or walnuts, toasted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Halve acorn squashes lengthwise and scoop out seeds. Brush cut sides with olive oil and sprinkle with salt.
- Place squash halves cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- While squash roasts, rinse wild rice under cold water. In a pot, combine rice and vegetable broth; bring to boil. Reduce heat and simmer covered for about 40-50 minutes until tender.
- In a skillet over medium heat, add olive oil, then sauté chopped onion and celery until softened (5-7 minutes). Stir in dried cranberries and spices.
- Once rice is cooked, mix it into the sautéed vegetables along with toasted nuts. Adjust seasoning as needed.
- Turn roasted squash halves cut-side up on a serving platter. Generously fill each half with the wild rice mixture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filled half (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg