Roasted Acorn Squash With Wild Rice Stuffing Recipe

Name: Roasted Acorn Squash With Wild Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium acorn squash, halved lengthwise and seeds removed (about 1 1/2 pounds each); 3 tablespoons unsalted butter, melted; 1 tablespoon packed dark brown sugar; 1/2 medium yellow onion, finely chopped; 2 medium shallots, finely chopped; 4 celery ribs, finely chopped; 1 tablespoon minced fresh thyme leave; 2 cups cooked wild rice mix (1 cup uncooked); 2/3 cup pecans, toasted and finely chopped; 1/4 cup dried cranberries, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper

Servings: persons

3 medium acorn squash, halved lengthwise and seeds removed (about 1 1/2 pounds each)
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery ribs, finely chopped
1 tablespoon minced fresh thyme leave
2 cups cooked wild rice mix (1 cup uncooked)
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

1
Heat the oven to 450u00b0F and arrange a rack in the middle.
2
Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
3
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute.
4
Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
5
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

624

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 12 ingredients. The key ingredients include: 3 medium acorn squash, halved lengthwise and seeds removed (about 1 1/2 pounds each), 3 tablespoons unsalted butter, melted, 1 tablespoon packed dark brown sugar, 1/2 medium yellow onion, finely chopped, and more.

Yes, Roasted Acorn Squash With Wild Rice Stuffing 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.

Roasted Acorn Squash With Wild Rice Stuffing

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