This Stuffed Acorn Squash with Wild Rice and Cranberries is a perfect dish for welcoming the fall season. The roasted squash halves are tender and sweet, providing an excellent vessel for the richly flavored wild rice, dried cranberries, and pecans. Every bite is a delightful combination of savory and sweet, with a hint of cinnamon and maple syrup to tie it all together. This dish is not only a feast for the eyes but also a satisfying and nutritious meal that can be prepared easily, making it a fantastic option for a quick yet elegant dinner.
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- 2 medium acorn squash, halved and seeded
- 1 cup wild rice, cooked
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup green onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the acorn squash halves with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes until tender.
- In a mixing bowl, combine the cooked wild rice, dried cranberries, chopped pecans, green onions, maple syrup, ground cinnamon, remaining salt, and pepper.
- Once the squash are done, flip them over and stuff each half with the wild rice mixture.
- Drizzle the tops with the remaining olive oil.
- Bake for an additional 10-15 minutes until everything is heated through.
- Serve warm and enjoy your festive acorn squash delight!
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 56g | Protéines: 6g | Fat: 12g | Sucre: 15g