Roasted Acorn Squash with Wild Rice Stuffing

So good. So filling. So fancy (at least I felt fancy eating it ... ). Enjoy.

Roasted Acorn Squash with Wild Rice Stuffing



Servings: 6
Total time: 1 hour 20 mins

• 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
• 3 T unsalted butter, melted
• 1 T packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 2 medium shallots, finely chopped
• 4 celery stalks, finely chopped
• 1 T minced fresh thyme leaves
• 2 C cooked wild rice mix
• 2/3 C pecans, toasted and finely chopped
• 1/4 C dried cranberries, finely chopped
• 1 t kosher salt, plus more as needed
• 1/2 t freshly ground black pepper, plus more as needed

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

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.

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.

Nutrition Facts

Serving Size 321 g

Amount Per Serving

Calories  429 Calories from Fat  138

% Daily Value*

Total Fat  15.3g 24%

Saturated Fat  4.5g 23%

Cholesterol  15mg 5%

Sodium  450mg 19%

Total Carbohydrates  68.5g 23%

Dietary Fiber  8.4g 34%

Sugars  4.0g

Protein  11.1g

Vitamin A 22% • Vitamin C 43% Calcium 11% • Iron 20%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• High in manganese
• High in magnesium