Recipe by endeavour
Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping
Top Review by Nikoma
I stuffed 2 larger acorn squash for main dishes (in the end neither of us could eat more then 1/2 of one :). Made exactly as written, but added more cranberries and some walnuts (love nuts!) In the end I found it just a bit bland for me.
- 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
Directions See How It's Made
- Heat the oven to 450°F and arrange a rack in the middle.
- 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.
- 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.
- Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
- 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.