Looking for a dish that combines elegance and heartiness? This Stuffed Acorn Squash with Wild Rice and Cranberries is your answer. It’s not just a meal; it’s a celebration on a plate, perfect for fall gatherings or cozy dinners. Plus, it’s gluten free, making it a wonderful option for a variety of dietary needs.
This recipe is all about balance. The sweetness of the acorn squash pairs beautifully with the nutty wild rice and the tartness of cranberries, creating a symphony of flavors that will delight your taste buds. You’ll be amazed at how such simple ingredients can come together to create something so delicious and visually stunning.
Flavor-Packed Stuffed Acorn Squash with Wild Rice and Cranberries
This stuffed acorn squash is a vibrant and nourishing dish filled with savory wild rice, sweet cranberries, and a medley of herbs and spices. It’s a delightful combination of textures and flavors, offering a warm and satisfying experience with every bite.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 1 cup wild rice, rinsed
- 2 1/2 cups vegetable broth
- 1/2 cup dried cranberries
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Cut the acorn squashes in half, scoop out the seeds, and brush the insides with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- Cook the Wild Rice: In a saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat, and simmer covered for about 45 minutes, or until the rice is tender and the liquid is absorbed.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until translucent. Stir in the dried cranberries, thyme, and sage, cooking for an additional 2-3 minutes.
- Combine Filling: In a large bowl, mix the cooked wild rice with the sautéed onion mixture. Adjust seasoning with salt and pepper.
- Stuff the Squash: Carefully turn the roasted acorn squashes cut-side up. Fill each half generously with the wild rice mixture, pressing down gently to pack it in.
- Bake Again: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes to heat through.
- Serve: Garnish with chopped parsley before serving. Enjoy your savory stuffed acorn squash!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 8g
- Protein: 6g
- Carbohydrates: 55g
