Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cra

Name: Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 c. Water; 2 c. Wild rice, (about 12 ounces); 3 sm Acorn squash, (each 10-12 ounce), cut in half, seeded; 2 Tbsp. Butter; 2 c. Finely minced onions; 2 tsp Crumbled dry sage leaves; 2 Tbsp. Fresh lemon juice; 1/2 c. Dry cranberries; 3 Tbsp. Dry cranberries, additional (about 3- 1/2 ounces); 1/2 c. Minced toasted hazelnuts; 3 Tbsp. Minced toasted hazelnuts, additional (about 3 ounces); 1/4 c. Minced fresh parsley

Servings: persons

7 c. Water
2 c. Wild rice, (about 12 ounces)
3 sm Acorn squash, (each 10-12 ounce), cut in half, seeded
2 Tbsp. Butter
2 c. Finely minced onions
2 tsp Crumbled dry sage leaves
2 Tbsp. Fresh lemon juice
1/2 c. Dry cranberries
3 Tbsp. Dry cranberries, additional (about 3- 1/2 ounces)
1/2 c. Minced toasted hazelnuts
3 Tbsp. Minced toasted hazelnuts, additional (about 3 ounces)
1/4 c. Minced fresh parsley

1
Bring 7 c. water and rice to boil in heavy large saucepan.
2
Reduce heat; cover and simmer till rice is tender, about 1 hour.
3
Drain.
4
Transfer rice to large bowl.
5
Preheat oven to 375 degrees F. Oil baking sheet.
6
Place squash cut side down on sheet.
7
Bake till tender, about 40 min.
8
Cold.
9
Using spoon, scoop out pulp from squash, leaving 1/4- inch thick shell.
10
; reserve shells.
11
Transfer pulp to medium bowl.
12
Reduce oven temperature to 350 degrees F.
13
Heat butter in large nonstick skillet over medium heat.
14
Add in onions, saute/fry till very tender, about 15 min.
15
Add in sage; stir 2 min.
16
Add in rice, squash pulp, lemon juice,; stir till mixed, breaking up squash pulp into smaller pcs.
17
Fold in 1/2 c. cranberries, 1/2 c. hazelnuts and parsley.
18
Season with salt and pepper.
19
Divide rice mix among reserved squash shells.
20
Place in roasting pan.
21
(Can be made 6 hrs ahead.
22
Cover and chill.)
23
Bake squash till filling is heated through, about 25 min.
24
Sprinkle with remaining 3 Tbsp.
25
cranberries and 3 Tbsp.
26
hazelnuts.
27
Full recipe title: Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dry Cranberries

602

kcal

Calories

Fat

122

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 12 ingredients. The key ingredients include: 7 c. Water, 2 c. Wild rice, (about 12 ounces), 3 sm Acorn squash, (each 10-12 ounce), cut in half, seeded, 2 Tbsp. Butter, and more.

Yes, Acorn Squash Stuffed With Wild Rice, Hazelnuts, Cranberries Recipe 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, Cranberries Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions