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As the crisp air of autumn settles in, a rich tapestry of seasonal ingredients comes into play, and few embody the essence of fall quite like acorn squash. This charming, pumpkin-like vegetable with its ribbed exterior and sweet, nutty flavor is not only a visual delight but also a culinary favorite that shines in various dishes. Among the many ways to enjoy acorn squash, one of the most delightful preparations is to stuff it, turning it into a hearty and satisfying meal that encapsulates the warmth of the season. In this article, we delve into the recipe for Golden Roasted Acorn Squash Stuffed with Wild Rice, exploring the origins of the dish, its nutritional benefits, and the initial steps to create this comforting centerpiece.

Golden Roasted Acorn Squash Stuffed with Wild Rice

Warm up this fall with a delicious and hearty recipe for Golden Roasted Acorn Squash Stuffed with Wild Rice. This dish beautifully showcases the sweet, nutty flavor of acorn squash paired with the rich texture of wild rice, alongside aromatic vegetables and crunchy walnuts. It's not only visually stunning but also packed with nutrition, making it a perfect centerpiece for your autumn gatherings. Follow our easy steps to create this cozy meal that celebrates the essence of the season. Enjoy!
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Ingredients
  

2 medium acorn squashes

1 cup wild rice, rinsed

2 cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, diced (preferably cremini or shiitake)

1 cup cooked cranberries (fresh or dried)

1/2 cup walnuts, chopped

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: feta cheese or goat cheese for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Acorn Squash: Cut the acorn squashes in half lengthwise and scoop out the seeds with a spoon. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.

      Roast the Acorn Squash: Roast the acorn squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and can be easily pierced with a fork.

        Cook the Wild Rice: While the squash is roasting, combine the rinsed wild rice and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for about 40-50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork when done.

          Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes. Add the diced mushrooms and cook for an additional 5-7 minutes until they are tender and any moisture has evaporated.

            Combine Filling Ingredients: In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, cooked cranberries, chopped walnuts, thyme, sage, and season with salt and pepper. Stir until well combined.

              Stuff the Acorn Squash: Remove the roasted squash from the oven and carefully flip them cut side up. Fill each half generously with the wild rice mixture.

                Final Roast: Return the stuffed acorn squash to the oven and roast for an additional 10-15 minutes to warm through and allow the flavors to meld.

                  Garnish and Serve: Once done, remove from the oven and let cool slightly. Optionally, sprinkle with feta or goat cheese and fresh parsley for garnish before serving.

                    Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings