Acorn Squash Stuffed with Wild Rice, Cranberries and Pecans
Roasted acorn squash halves filled with nutty wild rice, tart dried cranberries, toasted pecans and sage, finished with a drizzle of maple. A cozy vegetarian main for fall.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 1 hr 20
- Serves
- 4
The rice can be cooked a day ahead, which makes assembly quick on a weeknight. For a vegan version, skip the goat cheese and add a spoonful of toasted pumpkin seeds. Small squash can be served one half per person, and larger ones can be sliced into wedges at the table.
Method
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Heat the oven to 425°F. Brush the cut sides of the squash with 1 tbsp of the oil and season with 1/2 tsp of the salt and 1/4 tsp of the pepper. Place cut side down on a rimmed baking sheet.
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Roast the squash for , until the flesh is tender when pierced with a knife.
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Meanwhile, rinse the wild rice and simmer it in the water with a pinch of salt, covered, for until tender. Drain any excess water.
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Warm 1 tbsp of the oil in a skillet over medium heat. Cook the celery for until softened, then stir in the sage for .
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Toss the rice with the celery mixture, cranberries, pecans, 1 tbsp of the maple syrup, the vinegar, and the remaining salt and pepper.
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Turn the squash cut side up, brush with the remaining oil and fill with the rice mixture, mounding it slightly.
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Return to the oven for . Top with the goat cheese, drizzle with the remaining maple syrup and serve warm.
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