Stuffed Acorn Squash with Wild Rice and Cranberries

This hearty, plant-based dish is a festive addition to any holiday table, offering a beautiful balance of sweet, savory, and nutty flavors.

Ingredients

For the Squash:

• 2 medium-sized acorn squash (cut in half, seeds removed)
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Filling:

• 1 cup wild rice (uncooked)
• 2 cups vegetable broth (or water)
• ½ cup dried cranberries
• ½ cup toasted pecans (roughly chopped)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• 1 tbsp olive oil or butter
• 2 tbsp fresh parsley (chopped, for garnish)

Optional Topping:

• Balsamic glaze (for drizzling)

Instructions

1. Prepare the Squash:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and black pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast in the oven for 25–30 minutes, or until the flesh is tender and easily pierced with a fork.

2. Cook the Wild Rice:

1. While the squash is roasting, rinse the wild rice under cold water.
2. In a medium saucepan, bring the vegetable broth or water to a boil. Add the wild rice, reduce heat to low, and simmer for 35–40 minutes, or until tender. Drain any excess liquid.

3. Prepare the Filling:

1. In a large skillet, heat olive oil or butter over medium heat.
2. Add the diced onion and garlic, sautéing until softened and fragrant (about 3–4 minutes).
3. Stir in the cooked wild rice, dried cranberries, toasted pecans, cinnamon, and nutmeg. Mix well and cook for an additional 2–3 minutes to combine flavors.

4. Stuff the Squash:

1. Remove the roasted squash from the oven and carefully flip them cut-side up.
2. Spoon the wild rice mixture into each squash half, packing it slightly to fill the cavity.
3. Return the stuffed squash to the oven and bake for an additional 10–15 minutes.

5. Serve:

1. Remove from the oven and let cool slightly.
2. Drizzle balsamic glaze over the top for an elegant finish.
3. Garnish with freshly chopped parsley and serve warm.

Tips:

• Make Ahead: Prepare the filling and roast the squash in advance. Stuff and reheat just before serving.
• Customization: Add chopped apples, feta cheese, or sautéed kale for extra flavor and texture.
• Vegan Option: Use plant-based butter for the filling and ensure the balsamic glaze is vegan-friendly.

This stuffed acorn squash is as delicious as it is beautiful and makes for an unforgettable holiday main or side dish!