Stuffed Acorn Squash
55 min
Ingredients
2 acorn squash
1 tbsp olive oil
Salt and pepper TT
1 cup dry wild rice blend
1 tsp avocado oil
½ tsp salt
1 carrot, small diced (1 cup)
2 celery ribs, small diced (1 cup)
1 onion, small diced (2 cups)
2 tbsp olive oil
4 cloves garlic, minced
1 ½ tbsp fresh minced sage
1 ½ tbsp fresh thyme leaves
1 ½ tbsp fresh minced parsley
½ cup walnuts (toasted)
½ cup dried cranberries (unsweetened)
Directions
1. Cook wild rice: Thoroughly rinse 1 cup of rice. Boil 2 cups of water then add 1 tsp oil and 1/2 tsp salt. Add rice then cover and simmer until all water has absorbed (about 40 minutes). 1 cup dry wild rice blend, 1 tsp avocado oil, ½ tsp salt
2. Toast walnuts: add walnuts to sheet pan and bake in the oven at 350°F for 6 to 7 minutes.½ cup walnuts (toasted)
3. Prep veggies and herbs: small dice carrots, celery, and onions and mince the garlic, thyme, sage, and parsley. 1 carrot, small diced (1 cup), 2 celery ribs, small diced (1 cup), 1 onion, small diced (2 cups), 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves,1 ½ tbsp fresh minced parsley
4. Prep the squash: cut a little off the bottom of the squash to level, then cut the squash in half horizontally. Scoop out the seats, coat with oil and salt and pepper and place on a parchment lined sheet pan cut side down. roast in a 400°F oven for 40 minutes or until the flesh has softened and is fork tender. 2 acorn squash, 1 tbsp olive oil, Salt and pepper TT
5. Cook veggies: To a sauté pan, cook carrots, celery, and onions 2 Tbsp oil until softened (about 8-10 minutes) Add in minced garlic, thyme and sage and cook until fragrant (about 1 minute). 1 carrot, small diced (1 cup) 2 celery ribs, small diced (1 cup) 1 onion, small diced (2 cups) , 2 tbsp olive oil, 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves
6. Add in prepared wild rice blend, toasted chopped walnuts, dried cranberries and parsley. Cook until heated through. 1 cup dry wild rice blend, ½ cup walnuts (toasted), ½ cup dried cranberries (unsweetened)
7. Spoon rice mixture into the squash and serve.
8. If making ahead of time: reheat in the oven at 350° for about 30 minutes or until warmed through.
Serves 4
55 min
Ingredients
2 acorn squash
1 tbsp olive oil
Salt and pepper TT
1 cup dry wild rice blend
1 tsp avocado oil
½ tsp salt
1 carrot, small diced (1 cup)
2 celery ribs, small diced (1 cup)
1 onion, small diced (2 cups)
2 tbsp olive oil
4 cloves garlic, minced
1 ½ tbsp fresh minced sage
1 ½ tbsp fresh thyme leaves
1 ½ tbsp fresh minced parsley
½ cup walnuts (toasted)
½ cup dried cranberries (unsweetened)
Directions
1. Cook wild rice: Thoroughly rinse 1 cup of rice. Boil 2 cups of water then add 1 tsp oil and 1/2 tsp salt. Add rice then cover and simmer until all water has absorbed (about 40 minutes). 1 cup dry wild rice blend, 1 tsp avocado oil, ½ tsp salt
2. Toast walnuts: add walnuts to sheet pan and bake in the oven at 350°F for 6 to 7 minutes.½ cup walnuts (toasted)
3. Prep veggies and herbs: small dice carrots, celery, and onions and mince the garlic, thyme, sage, and parsley. 1 carrot, small diced (1 cup), 2 celery ribs, small diced (1 cup), 1 onion, small diced (2 cups), 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves,1 ½ tbsp fresh minced parsley
4. Prep the squash: cut a little off the bottom of the squash to level, then cut the squash in half horizontally. Scoop out the seats, coat with oil and salt and pepper and place on a parchment lined sheet pan cut side down. roast in a 400°F oven for 40 minutes or until the flesh has softened and is fork tender. 2 acorn squash, 1 tbsp olive oil, Salt and pepper TT
5. Cook veggies: To a sauté pan, cook carrots, celery, and onions 2 Tbsp oil until softened (about 8-10 minutes) Add in minced garlic, thyme and sage and cook until fragrant (about 1 minute). 1 carrot, small diced (1 cup) 2 celery ribs, small diced (1 cup) 1 onion, small diced (2 cups) , 2 tbsp olive oil, 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves
6. Add in prepared wild rice blend, toasted chopped walnuts, dried cranberries and parsley. Cook until heated through. 1 cup dry wild rice blend, ½ cup walnuts (toasted), ½ cup dried cranberries (unsweetened)
7. Spoon rice mixture into the squash and serve.
8. If making ahead of time: reheat in the oven at 350° for about 30 minutes or until warmed through.