ROASTED ACORN SQUASH WITH WILD RICE STUFFING
Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it's a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping
Provided by endeavour
Categories Long Grain Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°F and arrange a rack in the middle.
- Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
- Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute.
- Remove from heat and stir in the rice, pecans, cranberries, salt, and pepper.
- Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.
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I K JOGEZAI
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Saha Damba
[email protected]This recipe is too bland for my taste. I had to add a lot of extra spices to make it more flavorful.
Khurram Don
[email protected]I'm not sure what went wrong, but my squash turned out mushy. I think I might have roasted it for too long.
Nicholai Ostini
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
I_Am _CanDee
[email protected]I love the presentation of this dish. The roasted squash looks so beautiful on a plate.
Antony Ngugi
[email protected]This is a great recipe for a healthy and satisfying meal. The squash is packed with nutrients and the stuffing is a good source of protein and fiber.
Angel Wilfried
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the combination of flavors and textures.
Aadarsh Bhattarai
[email protected]This recipe is a great way to use up leftover wild rice. I always have some in my freezer, so it's nice to have a recipe that I can use it in.
Sachin Rajbanshi
[email protected]I'm not a big fan of squash, but I really enjoyed this dish. The stuffing is so flavorful that it makes the squash more palatable.
Cynthia Waithera
[email protected]This dish is perfect for a fall dinner party. It's elegant and flavorful, but also easy to make.
chefjess1234 mythical beast
[email protected]I love that this recipe uses simple, wholesome ingredients. It's a great way to get your daily dose of fruits and vegetables.
Yamina Bell
[email protected]The wild rice stuffing really makes this dish special. It's packed with flavor and adds a nice nutty crunch.
mughal mughal
[email protected]I've never had acorn squash before, but this recipe made me a fan! It's so easy to make and the results are delicious.
Danielle Kangas
[email protected]I made this dish for a dinner party and it was a huge success! Everyone raved about the unique flavors and textures.
SM Sojib
[email protected]This roasted acorn squash with wild rice stuffing was a hit with my family! The squash was perfectly tender and flavorful, and the stuffing was savory and satisfying.