WILD RICE STUFFED ACORN SQUASH
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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Belen Tinajero
tbelen64@yahoo.comThis was a fun and easy recipe to make. I'm sure I'll be making it again.
Mehmoona Waris
waris_m63@yahoo.comThis is a beautiful and delicious dish that's perfect for a special occasion.
Lesa Jones
ljones@hotmail.comI've made this dish several times and it's always a hit. It's a great way to use up leftover wild rice.
RN Rony
ronyr@gmail.comThis recipe was easy to follow and the dish turned out great. I would definitely recommend it.
Kristen Miller
km72@hotmail.co.ukThe squash was a little undercooked for my liking, but the filling was delicious.
Suhan Talukder
suhan.t62@aol.comThis was a bit too bland for my taste. I think I would add some more herbs and spices next time.
Stantherm Lawrence
s_lawrence92@gmail.comI'm not a big fan of squash, but this dish was actually really good. The filling was very flavorful.
Joseph Ingram
josephi@yahoo.comThis was a great way to use up some leftover wild rice. The squash was a perfect vessel for the filling.
Abdullah Mubeen
mubeen-abdullah@yahoo.comI made this for a dinner party and everyone loved it. It's a beautiful and delicious dish.
Andres Portocarrero
aportocarrero@aol.comThis is one of my favorite fall recipes. The combination of the sweet squash and the savory filling is perfect.
Sobita Biswas
sobitab@hotmail.comI followed the recipe exactly and the squash turned out great! The filling was delicious and the squash was cooked perfectly.
Arslan Ghuman
ghuman49@gmail.comThis stuffed acorn squash was a hit! The wild rice filling was hearty and flavorful, and the squash was perfectly roasted. I will definitely be making this again.