Stuffed Acorn Squash with Wild Rice and Cranberries
Golden, roasted acorn squash dappled with caramelized edges sets a cozy scene for a fall dinner. Stuffed with a savory blend of wild rice, sweet cranberries, and aromatic herbs, this dish brings a satisfying balance of flavors to your table. The contrast of nutty rice and delicately sweet squash creates a delightful dining experience that's both comforting and refined.
Feel free to customize the stuffing with seasonal ingredients or suit dietary preferences. Swap cranberries with raisins for a sweeter touch, or add toasted pecans for extra texture. Using pre-cooked wild rice can save time, making this dish even more convenient for a weeknight meal.
Serve stuffed acorn squash as a stunning centerpiece for a cozy dinner party, or include it as a hearty side dish during a holiday gathering. Its seasonal ingredients and vibrant presentation celebrate autumn's bounty and add warmth to any occasion.
How to Make It
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1
Preheat oven to 400°F (200°C).
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2
Cut acorn squashes in half lengthwise and scoop out seeds.
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3
Brush cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
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4
Place squash, cut-side down, on a baking sheet. Roast for 25-30 minutes or until tender.
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5
While squash roasts, heat 1 tbsp olive oil in a pan over medium heat.
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6
Add chopped onion, celery, and garlic. Sauté until softened, about 5 minutes.
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7
Mix in the cooked wild rice, cranberries, sage, thyme, and vegetable broth. Cook for another 5 minutes.
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8
Remove from heat and stir in butter. Adjust seasoning with salt and pepper.
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9
Spoon wild rice filling into the roasted squash halves.
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10
Return to the oven and bake for an additional 15 minutes.
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11
Serve warm, garnished with fresh herbs if desired.