Acorn Squash and Wild Rice Recipe

Name: Acorn Squash and Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each acorn squash; 1/2 pound brussels sprouts; 2 teaspoons olive oil; 1 cup onions diced; 1 teaspoon fennel seeds; 1 teaspoon marjoram dried; 1/4 cup sage fresh, minced; 1/4 cup orange juice fresh; 2 teaspoons lemon juice fresh; ⅛ teaspoon black pepper freshly ground; 2 cups wild rice cooked

Servings: persons

2 each acorn squash
1/2 pound brussels sprouts
2 teaspoons olive oil
1 cup onions diced
1 teaspoon fennel seeds
1 teaspoon marjoram dried
1/4 cup sage fresh, minced
1/4 cup orange juice fresh
2 teaspoons lemon juice fresh
⅛ teaspoon black pepper freshly ground
2 cups wild rice cooked

1
Preheat the oven to 350F (180C) (F).
2
Cut each squash in half and remove the seeds and pulp.
3
In a large baking dish, place the squash, cut side down, with about 1 inch of water.
4
Bake until tender, about 45 minutes.
5
Pour about 2 inches of water into a large stockpot.
6
Place a collapsible steamer in the pot, cover, and bring to a boil.
7
Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender.
8
Set aside.
9
Meanwhile, in a large skillet, heat the oil over low heat.
10
Add the onion and saute for 10 minutes, stirring frequently.
11
Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes.
12
Stir in the cooked wild rice and the Brussels sprouts and heat through.
13
Spoon the wild rice and Brussels sprout mixture into the squash cavities.
14
Serve immediately.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 each acorn squash, 1/2 pound brussels sprouts, 2 teaspoons olive oil, 1 cup onions diced, and more.

Yes, Acorn Squash and Wild Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash and Wild Rice

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