Description
A hearty and nutritious dish perfect for Thanksgiving, featuring roasted acorn squash stuffed with wild rice, vegetables, and herbs.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 carrot, diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place squash halves cut-side down on a baking sheet. Roast for 30 minutes.
- In a saucepan, cook wild rice in vegetable broth according to package instructions. Drain any excess liquid.
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and carrot until softened, about 5 minutes.
- Stir in cooked wild rice, cranberries, pecans, thyme, sage, salt, and pepper.
- Flip roasted squash halves, fill with wild rice mixture, and bake for another 15 minutes.
- Serve warm.
Notes
- Use pre-cooked wild rice to save time.
- Substitute dried cranberries with raisins if preferred.
- Add a sprinkle of Parmesan cheese before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg