Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe Recipe

Name: Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small acorn squash; 1/2 cup wild rice, boiled in 2 cups water for 30 minutes, then drained; 1 cup cooked long-grain white rice (1/2 cup raw rice); 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped (about 1 cup); 2 medium garlic cloves, minced (about 2 teaspoons); 1 teaspoon chopped fresh thyme leaves; Kosher salt and freshly ground black pepper; 1/4 cup pecans, toasted and finely chopped; 1/2 cup dried cranberries; 1/2 cup grated ricotta salata cheese

Servings: persons

4 small acorn squash
1/2 cup wild rice, boiled in 2 cups water for 30 minutes, then drained
1 cup cooked long-grain white rice (1/2 cup raw rice)
2 tablespoons extra virgin olive oil, plus more for drizzling
1 medium onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup pecans, toasted and finely chopped
1/2 cup dried cranberries
1/2 cup grated ricotta salata cheese

1
["Adjust oven rack to middle position and preheat oven to 375u00b0F.", "Remove seeds from acorn squash: using a sharp chef's knife, trim away a small flat slice from the bottom of each squash so it sits flat. Then, cut off the top 1/2"" of each squash, exposing the seeds. Use a tablespoon to scrape out seeds and fibers. Place squash on a baking sheet, season lightly with salt and pepper, and drizzle each squash with 1/2 teaspoon olive oil. Bake for 45 minutes, then remove from oven.", "In the meantime, prepare the stuffing: heat 2 tablespoons olive oil in a large cast iron skillet over medium heat until shimmering. Add the onion, garlic and thyme and cook, stirring occasionally, until onion sweats but does not brown, about 4 minutes. Add cooked wild rice and cooked white rice to the skillet and stir to combine. Add chopped pecans, dried cranberries and ricotta salata and stir to combine. Season to taste with salt and pepper.", "Stuff each acorn squash with about 1/4 of stuffing mixture, packing stuffing into squash cavity and mounding it slightly. Drizzle each squash with 1/2 teaspoon olive oil and bake until squash is tender and stuffing browns slightly, about 40 minutes."]

536

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: 4 small acorn squash, 1/2 cup wild rice, boiled in 2 cups water for 30 minutes, then drained, 1 cup cooked long-grain white rice (1/2 cup raw rice), 2 tablespoons extra virgin olive oil, plus more for drizzling, and more.

Yes, Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing 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.

Baked Acorn Squash With Wild Rice, Pecan, And Cranberry Stuffing Recipe

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