Servings: 6 (click to scale)
Ingredients
- 4 1/2 pound fresh acorn squash
- 1 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/2 cup wild rice dry
- 1 Tbsp extra virgin olive oil
- 1/2 cup yellow onions diced
- 1 cup celery diced
- 1/2 Tbsp garlic cloves minced
- 1 Tbsp fresh thyme minced
- 1/2 cup dried cranberries
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 Tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 Tbsp maple syrup
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Instructions
- Use small-medium acorn squash, about 1-1/2 pounds each. Wash and cut them in half. Scoop out the seeds and place on a pan with the cut side up. Brush olive oil and maple syrup onto each half. Sprinkle with salt and black pepper. Roast in a preheated 350F degree oven until tender, about 20 – 30 minutes.
- Place wild rice in a pot of cold water and bring to a boil, then simmer and cook until 1/3 of the rice opens, about 30 minutes. Drain and set aside.
- Heat olive oil in a hot pan and sauté onions, celery and garlic until tender. Remove from pan and place in a large bowl; add the remaining ingredients: fresh thyme, dried cranberries, salt, black pepper, olive oil, balsamic vinegar, maple syrup, as well as the cooked wild rice. Mix to incorporate. Stuff into cooked acorn squash (each will hold about 1/2 cup of stuffing).
Nutrition
Calories: 330kcal | Carbohydrates: 73g | Protein: 6g | Fat: 5g | Sodium: 185mg | Fiber: 17g
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