Wild Rice-Stuffed Acorn Squash Recipe

Name: Wild Rice-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small acorn squash; 3 tablespoons olive oil, divided; 3/4 teaspoon salt, divided; 2 teaspoons ground coriander, divided; 1/2 teaspoon ground nutmeg, divided; 1 pound fresh carrots, peeled and cut into 1/2-in. cubes; 3/4 cup pecan halves, coarsely chopped; 3/4 cup dried cherries, coarsely chopped; 10 fresh sage leaves, chopped; 2 garlic cloves, minced; 2 tablespoons maple syrup; 1 cup uncooked wild rice; 1 tablespoon olive oil; 3/4 cup finely chopped sweet onion; 1/4 teaspoon ground cinnamon; 2 cups vegetable broth

Servings: persons

4 small acorn squash
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
2 teaspoons ground coriander, divided
1/2 teaspoon ground nutmeg, divided
1 pound fresh carrots, peeled and cut into 1/2-in. cubes
3/4 cup pecan halves, coarsely chopped
3/4 cup dried cherries, coarsely chopped
10 fresh sage leaves, chopped
2 garlic cloves, minced
2 tablespoons maple syrup
1 cup uncooked wild rice
1 tablespoon olive oil
3/4 cup finely chopped sweet onion
1/4 teaspoon ground cinnamon
2 cups vegetable broth

1
Preheat oven to 375u00b0. Cut squash lengthwise in half; remove and discard seeds. Brush with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt, 1/2 teaspoon coriander and 1/4 teaspoon nutmeg. Place squash in a 15x10x1-in. baking pan, cut sides up. Bake 35-45 minutes or until easily pierced with a fork.
2
In a small bowl, combine carrots and remaining oil, salt, coriander and nutmeg. Bake 15-20 minutes or just until tender, stirring occasionally. Stir in pecans, cherries, sage, garlic and syrup. Bake 10 minutes longer.
3
Rinse wild rice thoroughly; drain. In a small saucepan, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until softened. Stir in rice and cinnamon, then add broth. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is fluffy and tender. Drain if necessary.
4
Combine rice and carrot mixtures. Arrange squash on a serving platter, cut sides up. Fill with rice mixture. Serve warm.

828

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 16 ingredients. The key ingredients include: 4 small acorn squash, 3 tablespoons olive oil, divided, 3/4 teaspoon salt, divided, 2 teaspoons ground coriander, divided, and more.

Yes, Wild Rice-Stuffed Acorn Squash falls under the Soups & Stews 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.

Wild Rice-Stuffed Acorn Squash

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