Acorn squash with maple glaze, cranberry wild rice stuffing, toasted walnuts, and fresh herbs. Vibrant and festive.
# Components:
→ For the Roasted Squash
01 - 2 large acorn squash (about 3 lbs total), halved and seeded
02 - 2 tablespoons olive oil
03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon unsalted butter, melted
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - Salt and freshly ground black pepper, to taste
→ For the Cranberry Wild Rice Stuffing
08 - 1 cup wild rice blend
09 - 2 1/4 cups vegetable broth
10 - 2 tablespoons olive oil
11 - 1 medium onion, diced
12 - 2 celery stalks, diced
13 - 2 cloves garlic, minced
14 - 1/2 cup dried cranberries
15 - 1/2 cup toasted walnuts, chopped
16 - 2 tablespoons fresh sage, chopped
17 - 1 tablespoon fresh thyme leaves
18 - 1 tablespoon fresh parsley, chopped
→ For Garnish
19 - 1/4 cup grated Parmesan cheese (optional)
20 - Fresh sage leaves
21 - Pomegranate seeds (optional)
# Directions:
01 - Preheat oven to 400°F. Halve and seed the acorn squash. Score the flesh in a crosshatch pattern. Combine maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper in a small bowl. Brush the cut sides with olive oil, then drizzle generously with maple glaze. Arrange squash halves cut-side down on a large baking sheet. Roast for 35 to 40 minutes until fork-tender.
02 - Rinse wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 35 to 40 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté diced onion and celery until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Add cooked wild rice to the skillet with onion mixture. Stir in dried cranberries, toasted walnuts, chopped sage, thyme, and parsley. Season with salt and freshly ground black pepper. Mix thoroughly and warm through.
05 - Turn roasted squash halves cut-side up. Evenly mound the wild rice stuffing into each cavity, pressing gently to fill.
06 - Return filled squash halves to the oven. Bake for 10 to 15 minutes until heated through and tops are lightly golden.
07 - Garnish with grated Parmesan cheese, fresh sage leaves, and pomegranate seeds if desired. Serve warm as a centerpiece or festive side.
