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roasted acorn squash halves stuffed with wild rice and cranberries on a dark plate in a wide horizontal shot, glossy edges and toasted walnuts, on a festive table runner, warm natural light, shallow depth of field, landscape orientation

Stuffed Acorn Squash

Tender roasted acorn squash halves with a wild rice, cranberry, and walnut stuffing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 acorn squash halved and seeded
  • 1 cup cooked wild rice
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts chopped
  • 2 tbsp olive oil
  • 1 shallot minced
  • 1/2 tsp sage dried
  • 1/2 tsp salt

Method
 

  1. Heat oven to 400F, rub squash halves with 1 tbsp oil, and roast cut-side down 30 minutes.
  2. Saute shallot in remaining oil until soft, then stir in rice, cranberries, walnuts, sage, and salt.
  3. Flip the squash and spoon the filling into each hollow.
  4. Return to the oven 12-15 minutes until heated through and the tops are toasty.
  5. Serve warm as a hearty vegetarian centerpiece.

Notes

A sprinkle of feta or parmesan adds a nice salty finish.