Savory Herb and Nut-Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash Recipe

Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 8

Description:

Indulge in the comforting flavors of fall with this hearty and wholesome Wild Rice Stuffed Acorn Squash recipe. Perfectly marrying the nuttiness of wild rice with the sweetness of acorn squash, this dish is a delightful combination of savory and sweet. Packed with aromatic herbs, crunchy pecans, and plump cranberries, each bite is a symphony of flavors and textures. Whether you’re looking for a cozy weeknight meal or an impressive dish to serve at your next gathering, this recipe is sure to satisfy.

Ingredients:

• 4 acorn squash
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 4 tablespoons butter, divided
• 1 1/2 cups wild rice
• 1 3/4 cups vegetable broth or chicken broth
• 1/4 teaspoon salt
• 2 cups water
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 onions, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1/4 cup pecans, chopped
• 3/4 cup dried cranberries

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Squash: Cut the acorn squash in half crosswise and scoop out the seeds. Trim the ends of each half so they can stand level on a baking sheet.
3. Season Squash: Place the squash halves on a baking sheet and sprinkle each half with equal amounts of salt, pepper, and nutmeg. Divide 2 tablespoons of butter among the 8 squash halves, placing a small piece in each.
4. Bake Squash: Cover the squash with foil and bake in the preheated oven for 45 minutes.
5. Cook Wild Rice: In a medium saucepan, combine the wild rice, vegetable or chicken broth, 1/4 teaspoon of salt, and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the rice is cooked, approximately 45 minutes.
6. Prepare Veggie Mixture: In a medium skillet, heat olive oil over medium heat. Sauté the minced garlic, diced onions, celery, and carrots until they are slightly tender-crisp, about 8-10 minutes. Add the chopped sage, thyme, and parsley, and sauté for an additional minute, stirring well. Remove from heat.
7. Combine Ingredients: In a large bowl, combine the cooked wild rice, sautéed vegetables, chopped pecans, and dried cranberries. Taste and adjust seasoning with salt and pepper if needed.
8. Stuff Squash: Mound the rice mixture equally into each of the baked squash halves.
9. Finish Baking: Equally divide the remaining butter and dot each stuffed squash half with it. Lightly cover with foil and return to the oven for another 20 minutes to heat through.
10. Serve: Once heated through, remove the foil and serve the stuffed acorn squash halves hot, garnished with additional herbs if desired.

Nutritional Information:

• Calories: 383.7
• Fat: 18.9g
  • Saturated Fat: 5.1g
• Cholesterol: 15.3mg
• Sodium: 289.4mg
• Carbohydrates: 52g
  • Fiber: 7.6g
  • Sugar: 3.3g
• Protein: 7.8g

Recipe Notes:

• You can customize this recipe by adding other ingredients like cooked sausage, mushrooms, or spinach to the stuffing mixture for extra flavor and nutrition.
• For a vegan version, use vegetable broth and replace butter with a plant-based alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.