Acorn Squash a La Kree
Elevate your autumn-inspired meals with Acorn Squash a La Kree, a show-stopping dish that combines the nutty sweetness of roasted acorn squash with a hearty wild rice stuffing featuring dried cranberries, chopped pecans, and a touch of cinnamon-spiced maple syrup. This recipe shines with its perfect balance of savory and sweet, while the addition of a buttery finish creates an irresistibly rich flavor. Ideal for cozy dinners or festive gatherings, this easy-to-make dish is both vegetarian-friendly and visually stunning, with its golden, caramelized squash shells brimming with flavorful filling. With simple prep, wholesome ingredients, and a bake time that fills your kitchen with warm, comforting aromas, this recipe is a must-try for fall and Thanksgiving menus.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup wild rice
- 2 cups water
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans
- 2 tablespoons maple syrup
- 0.25 teaspoons ground cinnamon
- 1 tablespoon butter
Instructions
Preheat the oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 30 minutes or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the wild rice filling. Bring 2 cups of water to a boil in a medium saucepan. Add the wild rice and 1/2 teaspoon of salt.
Reduce the heat to low, cover the saucepan with a lid, and simmer the rice for 40 minutes or until all the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
In a mixing bowl, combine the cooked wild rice, dried cranberries, chopped pecans, maple syrup, ground cinnamon, the remaining olive oil (1 tablespoon), and 1/4 teaspoon of black pepper. Mix until well combined.
Remove the roasted squash from the oven and carefully flip them over to be cut side up.
Divide the rice mixture evenly among the squash halves, packing it gently into the cavity.
Dot each stuffed squash half with a small piece of butter, approximately 1/4 tablespoon each.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crisp.
Serve warm and enjoy your Acorn Squash a La Kree!
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 465.9 g | 169% | |
| Dietary Fiber | 97.3 g | 348% | |
| Total Sugars | 75.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 8300 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
