Wild Rice Stuffed Acorn Squash

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

This is a great vegetarian dish as part of a holiday meal or a super side dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut squash in half crosswise and scoop out seeds.
  3. Trim ends so the halves can stand level on a baking sheet.
  4. Place on baking sheet, sprinkle each half with equal amounts of salt, pepper and nutmeg.
  5. Equally divide 2 tbs of the butter between the 8 halves.
  6. Cover with foil and bake for 45 minutes.
  7. Meanwhile, in a medium saucepan combine the wild rice, broth of choice, 1/4 tsp salt and 2 cups water.
  8. Over medium high heat bring to a boil.
  9. Reduce heat to medium low and simmer, stirring occasionally until done, around 45 minutes.
  10. In a medium skillet heat the oil over medium heat.
  11. Sauté the garlic, onions, celery and carrots until slightly tender crisp, about 8-10 minutes.
  12. Add the sage, thyme, parsley and sauté for 1 minute more, stirring well.
  13. Remove from heat.
  14. In a large bowl combine the cooked rice, veggies, pecans and cranberries.
  15. Taste and season with salt and pepper if needed.
  16. Mound mixture equally into each of the baked 8 squash halves.
  17. Equally divide the remaining butter and dot each stuffed squash half.
  18. Lightly cover with foil and bake another 20 minutes to heat through.

Reviews

(1)
Most Helpful

Nice ingredients but a bit dry and therefore did not bind well. I wouldn't skip the butter in this recipe. It depends on it for flavor and richness.

sugarpea December 28, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a