Wild Rice Stuffed Acorn Squash with Cranberries and Pecans

Acorn squash makes an easy edible bowl for a savory wild rice filling. The squash roasts while the rice cooks, and the filling can be assembled ahead if you want to shorten the dinner-day work. Choose squash halves that sit steadily on the baking sheet, trimming a very small slice from the rounded underside if needed.

Serves: 4
Prep: 20 minutes
Cook: 50 minutes

Ingredients

• 2 medium acorn squash, halved lengthwise and seeded
• 1 tablespoon olive oil, divided
• 1/2 teaspoon fine salt, divided
• 1 cup wild rice blend, rinsed
• 3 cups vegetable broth or water
• 1 tablespoon butter
• 1 small yellow onion, finely diced
• 1 celery rib, finely diced
• 1/2 teaspoon dried sage
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

Method

1. Heat the oven to 400°F. Brush the squash cut sides with half the olive oil and season with 1/4 teaspoon salt. Place cut-side down on a parchment-lined baking sheet.
2. Roast for 30 to 40 minutes, until a knife slides into the flesh easily. The exact time depends on the size of the squash.
3. Meanwhile, combine the wild rice blend and broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook according to the package directions, usually 35 to 45 minutes. Drain any excess liquid.
4. Melt the butter with the remaining olive oil in a skillet over medium heat. Add the onion and celery and cook for 5 minutes. Stir in the sage and cranberries for 1 minute.
5. Fold in the cooked rice, pecans, parsley, lemon juice, remaining salt, and pepper. Taste and adjust the seasoning.
6. Turn the squash cut-side up. Divide the rice mixture among the halves and return them to the oven for 8 to 10 minutes, until the filling is hot. Serve one squash half per person.

Variations

Use toasted pumpkin seeds instead of pecans, or replace the cranberries with chopped dried apricots. A little crumbled feta can be added to the filling just before serving. For a more filling plate, serve with a simple green salad.

Storage and reheating

Refrigerate cooled squash and filling in a covered container and use within 3 to 4 days. Reheat in a covered baking dish at 350°F until steaming in the center. To make ahead, cook the rice filling and roast the squash separately, refrigerate both promptly, then fill and reheat before serving.

The freezer inventory meal-planning guide and leftover meal planning guide can help place extra portions in the week. Schedule the squash in the Lucru Home meal planner and note whether you are preparing the filling ahead.