Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries Recipe

Name: Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups water; 2 cups wild rice (about 12 ounces); 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded; 2 tablespoons (1/4 stick) butter; 2 cups finely chopped onions; 2 teaspoons crumbled dried sage leaves; 2 tablespoons fresh lemon juice; 1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces); 1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces); 1/4 cup chopped fresh parsley

Servings: persons

7 cups water
2 cups wild rice (about 12 ounces)
3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
2 tablespoons (1/4 stick) butter
2 cups finely chopped onions
2 teaspoons crumbled dried sage leaves
2 tablespoons fresh lemon juice
1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
1/4 cup chopped fresh parsley

1
Bring 7 cups water and rice to boil in heavy large saucepan.
2
Reduce heat; cover and simmer until rice is tender, about 1 hour.
3
Drain.
4
Transfer rice to large bowl.
5
Preheat oven to 375F.
6
Oil baking sheet.
7
Place squash, cut side down, on sheet.
8
Bake until tender, about 40 minutes.
9
Cool.
10
Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells.
11
Transfer pulp to medium bowl.
12
Reduce oven temperature to 350F.
13
Melt butter in large nonstick skillet over medium heat.
14
Add onions; saute until very tender, about 15 minutes.
15
Add sage; stir 2 minutes.
16
Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces.
17
Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley.
18
Season with salt and pepper.
19
Divide rice mixture among reserved squash shells.
20
Place in roasting pan.
21
(Can be made 6 hours ahead.
22
Cover and chill.)
23
Bake squash until filling is heated through, about 25 minutes.
24
Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

477

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 10 ingredients. The key ingredients include: 7 cups water, 2 cups wild rice (about 12 ounces), 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded, 2 tablespoons (1/4 stick) butter, and more.

Yes, Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries 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 Stuffed with Wild Rice, Hazelnuts and Dried Cranberries

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