Acorn Squash Stuffed W Pears Wild Rice Walnuts
Elevate your fall dining experience with this show-stopping Acorn Squash Stuffed with Pears, Wild Rice, and Walnuts. Perfectly roasted acorn squash forms a tender, caramelized base for a flavorful stuffing of nutty wild rice, juicy pears, crunchy walnuts, and sweet-tart dried cranberries. Enhanced with aromatic rosemary, a hint of cinnamon, and a drizzle of maple syrup, this dish strikes the perfect balance between savory and sweet. Ideal as a hearty vegetarian entrée or a stunning holiday side dish, this recipe combines wholesome ingredients with rich seasonal flavors, making it a comforting yet elegant addition to your table. Ready in about an hour, it’s as nourishing as it is visually appealing, ensuring a warm and memorable meal.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup wild rice
- 2.5 cups water or vegetable stock
- 2 medium pear
- 0.5 cup walnuts
- 0.5 cup dried cranberries
- 1 teaspoon fresh rosemary
- 0.5 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season 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 and roast in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and 2.5 cups of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Chop the pears into small cubes, leaving the skin on for added fiber and texture. Roughly chop the walnuts as well.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped pears and sauté for 3-4 minutes until slightly softened.
Add the cooked wild rice to the skillet with the pears, then stir in the chopped walnuts, dried cranberries, rosemary, cinnamon, and maple syrup. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for an additional 2-3 minutes to combine the flavors.
Remove the roasted squash from the oven and flip them cut-side up. Stuff each squash half with the rice mixture, packing it gently.
Return the stuffed squash to the oven and bake for another 10-15 minutes, or until everything is heated through.
Serve warm and enjoy!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 513.4 g | 187% | |
| Dietary Fiber | 108.0 g | 386% | |
| Total Sugars | 100.0 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 9203 mg | 196% | |
*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.
