Stuffed Acorn Squash With Wild Rice, Cranberries And Pecans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · vegetarian, gluten-free

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Ingredients

• 1 large, halved and seeded acorn squash
• 1 1/4 cups dry wild rice blend
• 1/2 cup pecans, chopped
• 1/4 cup dried cranberries
• 3 tbsp unsalted butter
• 1 medium, diced yellow onion
• 2 ribs, diced celery
• 1/2 cup sharp cheddar, shredded
• 1 tbsp olive oil
• 1 tbsp, chopped fresh sage and thyme
• 2 tsp total salt, pepper and cinnamon

Method (tap to check — screen stays awake)

1. Rub the cut faces of the squash with the oil, salt and pepper and roast cut side down at 400F for 30 minutes until a knife pierces the flesh easily.
2. Simmer the wild rice blend in 3 cups salted water, covered, for 25 minutes until the grains burst open and are chewy-tender, then drain any excess.
3. Cook the onion and celery in the butter for 8 minutes until soft and translucent, then stir in the sage, thyme and cinnamon.
4. Toast the pecans in the same pan for 3 minutes until fragrant, then fold in the rice and cranberries.
5. Turn the squash cut side up, mound the filling into the cavities, and top with the cheddar.
6. Roast 10 minutes more until the cheese has melted and the filling is heated through and lightly crisp on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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