Wild Rice Cherries Apricots and Cheesy Stuffed Acorn Squash
Elevate your holiday menu or weeknight dinner with this elegant Wild Rice Cherries, Apricots, and Cheesy Stuffed Acorn Squash recipe. Perfectly roasted acorn squash halves become the ultimate edible bowls for a hearty filling of nutty wild rice, sweet dried cherries, and apricots, infused with aromatic thyme and sautéed garlic. Topped with a luscious layer of melted Gruyère cheese, this dish strikes a beautiful balance between savory and slightly sweet flavors. Quick to prep and packed with wholesome ingredients, it's a stunning vegetarian main course or side dish that's as comforting as it is nutritious. Ideal for fall or winter entertaining, each squash half is garnished with fresh parsley for a vibrant finish. This impressive yet approachable recipe brings vibrant seasonal ingredients to your table, making it a must-try for fans of stuffed squash delights!
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Recipe Information
Ingredients
- 2 medium Acorn squash
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 cup Wild rice blend
- 2.5 cups Vegetable broth
- 0.5 cup Dried cherries
- 0.5 cup Dried apricots
- 1 small, minced Shallot
- 2 cloves, minced Garlic
- 1 teaspoon Thyme
- 0.75 cup Grated Gruyère cheese
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes 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 teaspoon of salt and 0.5 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper and roast in the oven for 30 minutes, or until the flesh is tender.
While the squash roasts, prepare the wild rice filling. Rinse the wild rice blend under cold water to remove excess starch.
In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce to a simmer, cover, and cook for 40 minutes, or until the rice is tender. Drain any excess liquid if necessary.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic and sauté for 2-3 minutes until fragrant and softened.
Stir in the dried cherries, dried apricots (chopped into small pieces), thyme, and cooked wild rice. Cook for another 2 minutes to combine flavors.
Season the filling with the remaining 0.5 teaspoon salt and 0.5 teaspoon black pepper. Remove from heat.
Flip the roasted squash halves cut side up and evenly divide the wild rice filling among the four halves.
Top each filled squash with grated Gruyère cheese.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 27.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1190 mg | 25% | |
*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.
