Wild Rice Stuffed Acorn Squash

Name: Wild Rice Stuffed Acorn Squash
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 4 acorn squash; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground nutmeg; 4 tablespoons butter; 1 1/2 cups wild rice; 1 3/4 cups vegetable broth or 1 3/4 cups chicken broth; 1/4 teaspoon salt; 2 cups water; 3 tablespoons olive oil; 3 garlic cloves, minced; 1 large onion, chopped medium; 2 stalks celery, chopped fine; 2 carrots, chopped fine; 1 tablespoon fresh sage, minced; 1 tablespoon fresh thyme leave; 1/4 cup fresh parsley, minced; 3/4 cup chopped pecans; 3/4 cup dried cranberries

Submitted by Diana Adcock

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

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Ready In:: 1hr 35mins
Ingredients:: 19
Serves:: 8

ingredients

4 acorn squash
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground black pepper
¹⁄₂ teaspoon ground nutmeg
4 tablespoons butter
1 ¹⁄₂ cups wild rice
1 ³⁄₄ cups vegetable broth or 1 3/4 cups chicken broth
¹⁄₄ teaspoon salt
2 cups water
3 tablespoons olive oil
3 garlic cloves, minced
1 large onion, chopped medium
2 stalks celery, chopped fine
2 carrots, chopped fine
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme leave
¹⁄₄ cup fresh parsley, minced
³⁄₄ cup chopped pecans
³⁄₄ cup dried cranberries

directions

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

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Reviews

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