Introduction
A festive and hearty plant-based dish featuring roasted acorn squash filled with a savory wild rice blend and sweet cranberries.
Why You’ll Love This Recipe
This recipe combines wholesome ingredients for a nutritious meal that is both satisfying and visually appealing. Perfect for autumn gatherings or cozy dinners.
Ingredients
- 2 medium acorn squash, halved and seeded
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried sage
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Place squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30 minutes until tender.
- While squash roasts, combine wild rice and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 45 minutes or until rice is cooked and liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- In a large bowl, mix cooked wild rice, sautéed onion and garlic, dried cranberries, chopped pecans, dried sage, salt, and pepper.
- Remove squash from oven, flip halves cut-side up, and fill each with the wild rice mixture. Return to oven and bake for 15 minutes until heated through.
- Garnish with fresh parsley before serving.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve warm with a side of steamed greens or a crisp salad for a complete meal.
Recipe Variations
Substitute wild rice with quinoa or brown rice for a different texture. Add chopped apples or pears for extra sweetness.
Chef’s Tips
For a quicker version, use pre-cooked wild rice. Toast the pecans lightly before adding for enhanced flavor.
Recipe Details
Prep Time: 15 minutes
Cook Time: 60 minutes