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Stuffed Acorn Squash

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 medium acorn squash
  • 2 Tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup cooked wild rice
  • 1 Tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 8 oz mushrooms chopped
  • 1 celery stalk diced
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ¼ tsp black pepper
  • ½ tsp salt
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • ¼ cup vegetable broth
  • 2 Tbsp fresh parsley

Method
 

  1. Cut and season acorn squash halves. Roast cut-side down at 400°F (205°C) for 35–45 minutes until fork-tender.
  2. Cook onion, celery, mushrooms, and garlic in olive oil.
  3. Add herbs, seasonings, wild rice, cranberries, pecans, and broth. Warm the filling.
  4. Fill roasted squash halves and bake another 10–15 minutes until heated through.