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    You are in: Home / Recipes / Roasted Acorn Squash With Wild Rice Stuffing Recipe
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    Roasted Acorn Squash With Wild Rice Stuffing

    Roasted Acorn Squash With Wild Rice Stuffing. Photo by Debbwl

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    endeavour's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 450°F and arrange a rack in the middle.
    2. 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. 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. 4
      Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
    5. 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.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on February 18, 2011

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2009

      55

      Makes a very tasty vegetarian lunch. Recipe calls for wild rice mix, used a brown and wild rice mix. Made as written and got 6 good size servings. Loved the mix of wild rice, pecans, and cranberries. Will next time increase the cranberries by 1 to 2 tablespoons. The acorn squash makes a nice light flavor holder for this tasty fill. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Acorn Squash With Wild Rice Stuffing

    Serving Size: 1 (337 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.1
     
    Calories from Fat 138
    31%
    Total Fat 15.3 g
    23%
    Saturated Fat 4.5 g
    22%
    Cholesterol 15.2 mg
    5%
    Sodium 324.5 mg
    13%
    Total Carbohydrate 69.2 g
    23%
    Dietary Fiber 8.5 g
    34%
    Sugars 5.1 g
    20%
    Protein 11.1 g
    22%

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