Mmmm...this recipe was so delicious. I am about to embark on some leftovers for lunch! The only thing I screwed up on was, I sliced the squash down the middle instead of lengthwise. (didn't seem to matter too much). Made them a little wobbly, thats all.Here it is: Roasted Acorn Squash with Wild Rice Stuffing
- Ingredients-
- 3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
- 3 tablespoons unsalted butter, melted
- 1 tablespoon packed dark brown sugar
- 1/2 medium yellow onion, finely chopped
- 2 medium shallots, finely chopped
- 4 celery stalks, finely chopped
- 1 tablespoon minced fresh thyme leaves
- 2 cups cooked wild rice mix (1 cup uncooked)
- 2/3 cup pecans, toasted and finely chopped
- 1/4 cup dried cranberries, finely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- INSTRUCTIONS
- Heat the oven to 450°F and arrange a rack in the middle.
- Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
- Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
- Remove from heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
- Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.