Description
Indulge in the perfect fall recipe with our Apple Cranberry Wild Rice Stuffed Acorn Squash. Learn how to make this savory and sweet dish today!
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil (30 ml)
- 1 cup wild rice (185 g)
- 2 cups vegetable broth (480 ml)
- 1 cup fresh cranberries (100 g)
- 1 apple, diced
- 1/2 cup chopped pecans (60 g)
- 1/4 cup chopped fresh parsley (15 g)
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each acorn squash in half and remove seeds.
- Brush the insides of the squash halves with 1 tablespoon olive oil.
- Place squash halves cut-side down on a baking sheet.
- Roast in the oven for 30-35 minutes, until tender.
- While squash is roasting, rinse the wild rice under cold water.
- In a medium saucepan, combine wild rice and vegetable broth.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
- Add diced apple and sauté for 3-4 minutes until slightly softened.
- Stir in fresh cranberries, chopped pecans, ground cinnamon, and ground nutmeg.
- Cook for another 3-4 minutes until cranberries begin to soften.
- Add cooked wild rice to the skillet and mix well.
- Stir in chopped fresh parsley, salt, and black pepper to taste.
- Remove acorn squash from the oven and turn cut-side up.
- Fill each squash half with the wild rice mixture.
- Return stuffed squash to the oven and bake for an additional 10-15 minutes.
- Remove from oven and let cool slightly before serving.
Notes
- Note: Enhance the sweetness by drizzling maple syrup onto the wild rice mixture.
- Second note: Swap pecans for walnuts or almonds to vary the flavor and texture.
- Third note: Sprinkle dried cranberries on top before serving for an added burst of sweetness.