This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It’s wonderful as a vegetarian side dish or a complete meal!
Paul is such a great eater that I forget there are actually foods he’s not fond of. Artichokes, goat cheese, and definitely green olives are on that list. He’s also not a huge fan of acorn squash. LAME.
So, I took advantage of him being out of town and also while my mom was visiting. My mom likes acorn squash recipes. She’s a smart lady.
I discovered this excellent Wild Rice Stuffed Acorn Squash recipe c/o Martha Stewart years ago when I was embracing my turkey-less lifestyle.
Thanksgiving would never be right without the glorious side dishes, but I still wanted something more substantial to replace the bird. Something tasty. Filling. Meaty, without the meat. And none of this gross Tofurky business that everyone raves about.
Turkey (and ham!) was welcomed back into my life several years ago. Like an old friend, really. But to this day, the roasted acorn squash recipe that you see before you is still a staple at holiday time.
The sweet dried cranberries, toasted pecans, and wild rice are such a great combination and balance out the roasted acorn squash perfectly!
I’ll be making this again in ten days. Can’t wait.
Other Squash Recipes we love!
Stuffed Acorn Squash (with roasted grapes and caramelized onions)
Roasted Acorn Squash (with butter, brown sugar, and cayenne)
Roasted Spaghetti Squash (with onion, garlic, and Parmesan)
This Stuffed Acorn Squash is filled with wild rice, dried cranberries, and pecans. It's wonderful as a side dish or a complete meal!
- 2 acorn squash (1 1/2 pounds each)
- 1 teaspoon extra-virgin olive oil
- Coarse salt and ground pepper
- 6 ounce box wild rice blend with seasoning packet
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Preheat oven to 400 degrees F. Cut both squash in half along the ribs, lengthwise. Scoop out seeds and stringy pulp; discard.
Brush cut sides of squash halves with the olive oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet coated with cooking spray.
Transfer to the oven and cook until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a medium pot, cook rice according to package directions.
Remove rice from heat, and stir in dried cranberries and pecans; season with salt and pepper.
Dividing mixture evenly among the squash and serve!
originally from Everyday Living