Print

Wild Rice Stuffed Acorn Squash Will Steal Thanksgiving Hearts

Wild Rice Stuffed Acorn Squash
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Preheat oven to 400°F (200°C).
  2. Place squash halves cut-side down on a baking sheet. Roast for 30 minutes.
  3. In a saucepan, cook wild rice in vegetable broth according to package instructions. Drain any excess liquid.
  4. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and carrot until softened, about 5 minutes.
  5. Stir in cooked wild rice, cranberries, pecans, thyme, sage, salt, and pepper.
  6. Flip roasted squash halves, fill with wild rice mixture, and bake for another 15 minutes.
  7. 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.

Nutrition

Find it online: https://www.recipesloop.com/wild-rice-stuffed-acorn-squash-recipe/