Stuffed Acorn Squash with Wild Rice and Cranberries

Halved acorn squash is roasted until tender, then filled with a wild rice mixture tossed with cranberries, sautéed aromatics, apple, herbs, and toasted nuts. It is a vegetarian main course with a balanced mix of sweet autumn fruit, earthy grain, and savory seasoning.

By Julienne

Cook time: 55 minutes

Servings: 4

Ingredients

• 15 ml olive oil divided
• 4 g kosher salt divided
• 1 g black pepper divided
• 2 whole acorn squash halved lengthwise and seeded
• 180 g wild rice blend rinsed
• 500 ml water for cooking rice
• 1 g kosher salt divided
• 15 ml olive oil divided
• 1 medium yellow onion finely diced
• 2 stalks celery finely diced
• 2 cloves garlic minced
• 1 medium apple small dice
• 70 g dried cranberries chopped if large
• 6 g fresh sage thinly sliced
• 2 g kosher salt divided
• 1 g black pepper divided
• 50 g pecans chopped and toasted
• 8 g fresh parsley chopped
• 15 ml lemon juice freshly squeezed
• 15 ml olive oil divided
• 1 g kosher salt divided
• 15 g butter unsalted
• 0 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with foil or parchment. Brush the cut sides of the acorn squash with 15 ml of the olive oil, then season with 4 g of the kosher salt and 1 g of the black pepper. Place the squash cut-side down on the sheet and roast until the flesh is beginning to soften, 25 to 30 minutes. The squash gives slightly when pressed and the edges are lightly browned.
2. While the squash roasts, combine the wild rice blend, water, and 1 g of the kosher salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer until the grains are tender and most of the water is absorbed, about 35 to 40 minutes. Drain any excess water if needed. The rice is tender but still pleasantly chewy, and the grains have opened.
3. Meanwhile, heat 15 ml of the olive oil in a medium skillet over medium heat. Add the onion and celery and cook, stirring occasionally, for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds more. Stir in the apple, cranberries, sage, 2 g of the kosher salt, and 1 g of the black pepper, and cook for 2 to 3 minutes until the apple just starts to soften. The vegetables are softened and fragrant, and the cranberries look plumped and glossy.
4. Transfer the rice to a mixing bowl and fold in the skillet mixture, pecans, parsley, lemon juice, the remaining 15 ml olive oil, and the remaining 1 g of kosher salt. If using butter, stir in the butter while the rice is hot so it melts evenly. Taste and adjust only with the reserved seasoning if needed. The filling is cohesive, lightly glossy, and well seasoned.
5. Turn the squash cut-side up and divide the filling evenly among the halves, mounding it generously. Return to the oven and bake 10 to 15 minutes more, until the squash is fully tender and the top is hot throughout. A knife slides easily into the squash flesh near the skin and the filling is steaming hot.
6. Serve each squash half warm, spooning any filling that spilled onto the pan back over the top. Garnish with a little of the chopped parsley if desired, or leave plain. The squash holds its shape, and the filling looks moist and aromatic.