Description
A hearty, autumnal dish featuring roasted acorn squash halves stuffed with a savory-sweet mixture of wild rice, dried cranberries, toasted pecans, and a tangy maple Dijon glaze.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 1 cup uncooked wild rice blend
- 2 1/4 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped and toasted
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- While squash roasts, rinse wild rice. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
- In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
- In a large bowl, combine cooked wild rice, sautéed onion and garlic, dried cranberries, and toasted pecans. Season with salt and pepper.
- In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar to make the glaze.
- Flip roasted squash halves cut-side up. Divide the wild rice mixture among the four halves, mounding slightly. Drizzle each with the maple Dijon glaze.
- Return stuffed squash to the oven for 10 minutes to heat through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.