Stuffed Acorn Squash

Ingredients

• 1 acorn squash, halved and seeded
• 1 tablespoon olive oil
• 1/2 cup wild rice blend, cooked
• 1/4 cup dried cranberries
• 1/4 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup celery, diced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage, chopped
• 2 tablespoons toasted pecans, roughly chopped
• 1 tablespoon maple syrup
• Salt and black pepper to taste
• 1 tablespoon unsalted butter

Steps

1. 1

   1. Preheat the oven to 400°F. Brush the cut sides of the squash with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until the flesh is tender and the edges are caramelized.

2. 2

   2. While the squash roasts, sauté the onion and celery in butter over medium heat for 5 minutes until softened, then add the garlic, thyme, and sage and cook for another minute.

3. 3

   3. Remove the pan from heat and stir in the cooked wild rice, cranberries, pecans, and maple syrup. Season the filling with salt and pepper to taste.

4. 4

   4. Flip the roasted squash halves cut-side up and spoon the filling generously into each cavity, mounding it slightly above the rim.

5. 5

   5. Return the stuffed squash to the oven for 10 minutes to warm the filling through and let the tops lightly brown. Serve immediately with a spoon resting in the filling.