Roasted Acorn Squash with Wild Rice Stuffing

Name: Roasted Acorn Squash with Wild Rice Stuffing
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms medium acorn squash (about each), halved lengthwise and seeds removed; 1 teaspoons freshly ground black pepper, plus more as needed; 4 celery stalks, finely chopped; 1 Tbsp packed dark brown sugar; 59 milliliters dried cranberries, finely chopped; 1 Tbsp minced fresh thyme leaves; 1 teaspoon kosher salt, plus more as needed; 158 milliliters pecans, toasted and finely chopped; 2 mediums shallots, finely chopped; 3 Tbsps unsalted butter, melted; 1 mediums yellow onion, finely chopped

Roasted Acorn Squash with Wild Rice Stuffing might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 301 calories, 4g of protein, and 14g of fat each. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up cranberries, shallots, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Heat the oven to 450°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the 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 the brown sugar, and season with salt and 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 pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Ingredients you will need

Salt And Pepper

Brown Sugar

Shallot

Butter

Celery

Squash

Onion

Thyme

Equipment you will use

Baking Sheet

Frying Pan

Oven

Remove from the heat and stir in the rice, pecans, cranberries, and measured 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.

Ingredients you will need

Salt And Pepper

Cranberries