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Description
A hearty and healthy stuffed acorn squash filled with wild rice, cranberries, and savory herbs.
Ingredients
- 2 medium acorn squashes
- 1 cup wild rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut squashes in half and scoop out seeds. Brush with olive oil and place cut-side down on a baking sheet. Bake for 30 minutes.
- Cook wild rice in vegetable broth according to package instructions.
- Sauté onion and garlic in olive oil until soft. Add sage, thyme, salt, and pepper.
- Mix cooked rice with cranberries, pecans, and sautéed onion mixture.
- Flip squash halves and stuff with rice mixture. Bake for another 15 minutes.
Notes
- Use fresh herbs instead of dried for stronger flavor.
- Substitute walnuts for pecans if preferred.
- For extra sweetness, drizzle with maple syrup before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American