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As the crisp air of autumn settles in, nothing welcomes the season quite like a hearty, home-cooked meal that celebrates the bounty of nature. One such dish is the Harvest Flavor Delight: Stuffed Acorn Squash with Wild Rice. This recipe not only embodies the essence of fall with its vibrant colors and rich flavors but also brings together wholesome ingredients that nourish the body and soul. Perfect for family gatherings, holiday dinners, or even a cozy weeknight meal, this dish is sure to impress with its combination of sweetness, earthiness, and satisfying textures.

Stuffed Acorn Squash with Wild Rice

Embrace the flavors of autumn with our Harvest Flavor Delight: Stuffed Acorn Squash with Wild Rice. This vibrant dish showcases the natural sweetness of roasted acorn squash, filled with nutty wild rice, sautéed vegetables, and tangy dried cranberries. Packed with nutrients and perfect for any family gathering or cozy weeknight dinner, this recipe combines heartwarming tastes and textures that celebrate the season. Make this comforting meal part of your fall traditions!
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Ingredients
  

2 medium acorn squashes

1 cup wild rice

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon black pepper

1/2 cup dried cranberries

1/2 cup walnuts, chopped

1/4 cup parsley, chopped

Salt to taste

Optional: Grated Parmesan cheese for topping

Instructions
 

Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Carefully cut the acorn squashes in half from stem to tip. Scoop out the seeds and stringy insides, and brush the flesh lightly with olive oil. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, until just tender.

    Cook the Wild Rice: In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and has absorbed most of the liquid. Fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant. Stir in the dried thyme, sage, black pepper, and salt; cook for another minute.

        Combine the Filling: In a large bowl, combine the cooked wild rice, sautéed vegetable mixture, dried cranberries, walnuts, and parsley. Mix well to combine all the ingredients.

          Stuff the Squash: Remove the acorn squashes from the oven and carefully turn them over. Generously fill each half with the wild rice stuffing mixture, pressing down gently to pack it in. If desired, sprinkle grated Parmesan cheese on top for added flavor.

            Final Bake: Return the stuffed squashes to the oven and bake for an additional 15 minutes, until the tops are golden and crispy.

              Serve and Enjoy: Remove from the oven, let cool slightly, and serve warm as a complete meal or as a festive side dish. Garnish with additional parsley if desired.

                Prep Time, Total Time, Servings: 20 mins | 1 hour 10 mins | 4 servings