Acorn Squash Stuffed with Wild Rice, Hazelnuts and

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions