Roasted Acorn Squash with Wild Rice Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed 3 tablespoons unsalted butter, melted1 tablespoon packed dark brown sugar1/2 medium yellow onion, finely chopped2 medium shallots, finely chopped4 celery stalks, finely chopped1 tablespoon minced fresh thyme leaves2 cups cooked wild rice mix (1 cup uncooked)2/3 cup pecans, toasted and finely chopped1/4 cup dried cranberries, finely chopped1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
Heat the oven to 450°F and arrange a rack in the middle.
Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute.
Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user ONENAILER.
Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute.
Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user ONENAILER.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 6.2 g
- Cholesterol: 15.6 mg
- Sodium: 33.3 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 4.7 g
- Protein: 3.3 g
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