ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Onion Rice Bake Vegetarian High Fiber Low Sodium Cranberry Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
- Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
- Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
- Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.
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maslax abdullahi
[email protected]This recipe is a great starting point for creating your own variations. I added some chopped apples and a sprinkle of cinnamon to the stuffing, and it was delicious! I also roasted the squash with a drizzle of honey and a pinch of salt. Yum!
Sana Ameer
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning. The acorn squash was also a bit dry. I might try adding some butter or olive oil next time.
ola dapo jerry
[email protected]I'm not a big fan of acorn squash, but I decided to give this recipe a try anyway. I was pleasantly surprised! The stuffing was really tasty and the squash was actually quite good. I'll definitely be making this again.
Johnny Meehan
[email protected]This recipe is a great way to use up leftover wild rice. I had some leftover from a previous meal and it worked perfectly in this dish. The acorn squash was a nice change from the usual baked potato or pasta. I'll definitely be making this again.
DIRT JAMIE
[email protected]The acorn squash was a bit undercooked for my taste, but the stuffing was delicious. I loved the combination of wild rice, hazelnuts, and dried cranberries. I think I'll try roasting the squash for a few minutes longer next time.
Samuel Quayson
[email protected]This dish is a beautiful presentation and a delicious meal. The acorn squash is perfectly roasted and the stuffing is flavorful and satisfying. The wild rice, hazelnuts, and dried cranberries add a nice variety of textures and flavors. I will definit
Md.Zahirul Alam
[email protected]I followed the recipe exactly and the results were fantastic. The acorn squash was tender and the stuffing was moist and flavorful. The hazelnuts added a nice crunch and the cranberries provided a pop of sweetness. Highly recommend!
William Templeton
[email protected]This recipe is a winner! The combination of wild rice, hazelnuts, and dried cranberries is a match made in heaven. The acorn squash provides the perfect vessel for all these delicious ingredients. Even my picky eater loved it!
No Mi
[email protected]I'm always looking for new ways to cook acorn squash, and this recipe definitely delivered. The stuffing was incredibly flavorful and the squash was cooked to perfection. My family loved it! Will definitely be making this again.
saugat sonya
[email protected]Wow! Just wow! This acorn squash recipe is a game-changer. The flavors and textures blend together perfectly, creating a dish that's both comforting and exciting. I particularly loved the crispy wild rice and the hint of tartness from the cranberries
aris ghani
[email protected]This acorn squash dish was a delightful surprise! The combination of wild rice, hazelnuts, and dried cranberries was unique and incredibly flavorful. The squash itself was perfectly roasted, tender and slightly sweet. I especially appreciated the det