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Stuffed Acorn Squash with Wild Rice and Cranberries

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This stuffed acorn squash with wild rice and cranberries is a hearty, flavorful vegetarian dish perfect for fall and winter. The squash is roasted until tender and filled with a savory-sweet mixture of wild rice, cranberries, nuts, and herbs, making it a nutritious and satisfying meal or side.

Ingredients

  • 2 medium acorn squash, halved and seeds removed
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 cup wild rice blend, rinsed
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1/4 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut side down on the baking sheet and roast for 30-40 minutes or until tender.
  3. While the squash roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté the onion, garlic, celery, and carrot for 5-7 minutes until softened.
  4. Add the wild rice blend and stir for 1 minute. Pour in the vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes or until rice is tender and liquid is absorbed.
  5. Stir in the cranberries, nuts, thyme, cinnamon, and season with salt and pepper to taste. Cook for 2-3 more minutes, then remove from heat.
  6. Turn the roasted squash halves cut side up and fill each with the wild rice mixture.
  7. Return to the oven and bake for 10 more minutes to heat through.
  8. Garnish with fresh parsley before serving if desired.

Notes

  • You can substitute quinoa or brown rice for the wild rice blend.
  • Use dried cherries or raisins in place of cranberries if preferred.
  • Make it a full meal by adding cooked sausage or beans to the filling.
  • Leftovers store well in the fridge for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/stuffed-acorn-squash-with-wild-rice-and-cranberries/