Ingredients
- Acorn Squash2 medium
- Wild Rice Blend1 cup, cooked according to package directions
- Dried Cranberries1/3 cup
- Pecans1/3 cup, roughly chopped and toasted
- Celery2 stalks, diced
- Yellow Onion1/2 medium, finely diced
- Garlic2 cloves, minced
- Fresh Sage Leaves1 tbsp, finely chopped
- Olive Oil2 tbsp
- Vegetable Broth1/4 cup
- Salt1 tsp
- Black Pepper1/4 tsp
Stuffed acorn squash is a beautiful and nutritious dish that showcases seasonal produce. The sweet and nutty flavor of the acorn squash pairs beautifully with the savory filling made from wild rice, cranberries, and pecans, making each bite a delightful experience. Roasting the squash not only softens it but also brings out its natural sweetness, which beautifully complements the savory and slightly tart filling.
The preparation is straightforward: after roasting the squash, you sauté the vegetables and mix in the cooked wild rice and other ingredients. This dish can be served as a hearty main course or as a side at larger gatherings. It's not only delicious but also packed with nutrients, making it a wholesome choice for any meal.
For added flavor, consider garnishing with fresh sage or a drizzle of balsamic glaze before serving. This dish can be made ahead of time—simply prepare the filling and stuff the squash, then bake just before serving. Leftovers can be stored in the refrigerator for a few days and reheated in the oven or microwave.
When serving, each half of the acorn squash makes an attractive presentation on the plate, and you can easily adjust the filling ingredients based on what you have on hand. This recipe is a great way to celebrate fall flavors and impress your family or guests with minimal effort.
Instructions
Preheat and prepare squash
Begin by preheating your oven to 400°F (200°C). Brush the cut sides of the acorn squash with 1 tbsp olive oil and season with ½ tsp salt and ¼ tsp black pepper. Place the squash cut-side down on a baking sheet and roast for about 35 minutes until tender.
Sauté vegetables
While the squash is roasting, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and fresh sage, cooking for an additional minute before removing from heat.
Combine filling ingredients
In the skillet, incorporate the cooked wild rice, dried cranberries, toasted pecans, and the remaining ¼ tsp salt. Pour in ¼ cup vegetable broth and mix well to combine all the ingredients evenly.
Stuff and bake squash
Carefully flip the roasted squash cut-side up. Generously fill each cavity with the rice mixture, pressing gently to pack it in. Return the stuffed squash to the oven and bake for another 15-20 minutes until the filling is heated through and the edges of the squash are lightly caramelized.
Rest and serve
Once done, remove the squash from the oven and let it rest for about 5 minutes. Serve each half as a portion, optionally garnished with extra fresh sage for added flavor and presentation.
FAQ
Yes, you can prepare the filling and stuff the squash in advance. Store them in the refrigerator and bake just before serving.