Deluxe Acorn Squash
Transform your autumn table with this Deluxe Acorn Squash recipe, a harmonious blend of seasonal flavors and wholesome ingredients. Perfectly roasted acorn squash halves serve as nature’s bowls, filled with a vibrant stuffing of nutty wild rice, sweet dried cranberries, and crunchy pecans or walnuts, all delicately spiced with a hint of cinnamon and a drizzle of maple syrup. This elegant yet simple dish, roasted to golden perfection and topped with fresh parsley, is ideal for holidays, weeknight dinners, or special occasions. With its rich textures and sweet-savory profile, this fall-inspired recipe is as nutritious as it is delicious, offering a stunning vegetarian centerpiece or hearty side dish. Ready in just over an hour and showcasing the best of seasonal produce, this recipe is sure to impress and delight!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup wild rice
- 2 cups vegetable broth
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans or walnuts
- 1 tablespoon maple syrup
- 0.5 teaspoon ground cinnamon
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides evenly with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for about 30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the wild rice filling. In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and has absorbed the broth.
Once the rice is cooked, stir in dried cranberries, chopped pecans or walnuts, maple syrup, the remaining salt and pepper, and ground cinnamon. Mix well and cook over low heat for 2-3 minutes to combine flavors.
Remove the squash from the oven and carefully flip them over so the cut sides are facing up. Use a spoon to fill each squash cavity with the prepared wild rice mixture.
Return the filled squash to the oven and bake for an additional 10-15 minutes, or until the tops of the filling are lightly browned.
Remove the squash from the oven and let cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 481.6 g | 175% | |
| Dietary Fiber | 103.6 g | 370% | |
| Total Sugars | 69.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 9133 mg | 194% | |
*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.
