Stuffed Acorn Squash
This delightful stuffed acorn squash features a savory filling paired with the natural sweetness of the squash, making it an enticing dish for any cozy family dinner.
Ingredients
- 1 cup vegetable broth
- 1 apple cored and chopped
- 1 yellow onion diced
- 1/4 tsp salt
- 1/4 cup dried cranberries
- 1/2 tsp dried sage
- 1/4 cup chopped walnuts
- 2 Tbsp butter
- 1/2 cup wild rice blend uncooked
- 3 ribs celery chopped
- 1/2 tsp dried thyme
- 1/8 tsp pepper
- 1/8 tsp salt
Instructions
For the Rice:
- In a saucepan, combine the wild rice blend with vegetable broth. Cover and bring it to a boil over high heat, then reduce to low and let it simmer for approximately 45 minutes.
For the Squash:
- Preheat your oven to 400ºF (200ºC). Halve the acorn squash lengthwise and remove the seeds. Sprinkle a bit of salt and pepper inside each half. Place the squash cut side down on a parchment-lined baking sheet and roast for about 20 minutes.
For the Filling:
- In a skillet over medium heat, melt the butter and add the diced onion. Sauté until translucent, then add the chopped celery and cook for a few more minutes.
- Add the chopped apple, sage, thyme, and remaining salt and pepper to the skillet. Cook until the apple is just tender.
- Once the rice is cooked, mix it into the skillet with the onion, celery, and apple. Stir in walnuts and cranberries until everything is evenly combined.
To Finish:
- Turn the squashes cut side up, fill each half with the wild rice mixture, and return them to the oven for another 20 minutes. Serve warm and relish your delicious dish!