Stuffed Acorn Squash is the perfect meatless meal. The squash is filled with a wild rice blend, mushroom and hazelnuts to name a few goodies. It is all sauteed and comes together with the warmth of cinnamon and the earthiness of fresh sage. It is truly delicious and special for any holiday entertaining. It is a perfect vegetarian entree and also a great side to any roast. And if that isn't enough the entire dish can be made ahead and just reheated. Sounds great!
Ingredients for Stuffed Acorn Squash:
serves 4
2 acorn squash, halved and the seeds scooped out
1/4 - 1/2 cup chicken broth or vegetable broth
3 tablespoons olive oil plus a little extra
3 tablespoons dried cranberries
10-12 cremini mushrooms, stems discarded and caps sliced
3 tablespoons hazelnuts, chopped
3 shallots, chopped
1 apple, peeled, cored, and chopped
1 teaspoon chopped sage
1/3 cup chopped parsley
1/2 teaspoon cinnamon
Kosher salt
black pepper
1 cup wild rice blend, cooked according to package directions substituting 1 cup of chicken or vegetable broth for some of the water
Time-Saving Tips: The Stuffed Acorn Squash can be prepared a day or two in advance. Prepare the dish and refrigerate before baking. A few hours before you are planning on serving the squash remove it from the refrigerator. Then proceed with the recipe.
Let's see what we need.
Now let's cook.
Preheat the oven to 400-degrees. Clean and dry the squash. Carefully, cut each squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides of the squash with olive oil and season with salt and pepper. Place each half cut side down on a parchment lined sheet pan. Bake until tender but still holding its shape. This can take 40 - 60 minutes depending on the size of the squash. Turn the squash over and set aside.
In a pan, heat the oil over high heat. Add the mushrooms and onions and season with salt and pepper. Saute about 2 minutes and then add the apple. Cook another two minutes and then add the hazelnuts and combine. Stir in the cinnamon followed by the rice and cranberries. Season with more salt and pepper. Add the sage and parsley. Add about 1/4- 1/2 cup of broth to moisten the mixture. Do not make it weepy just moist.
Fill each squash with a fourth of the mixture. Once filled the stuffed squash can be covered with foil and refrigerated for a couple of days before finishing. If using the same day place the covered squash in a 350- degree oven and heat thru. Depending on the temperature of the squash and filling this can take around 20-40 minutes. Make sure to keep the dish covered tightly with the foil or else the rice will dry out.
It's ready! This is so good and beautiful. It is a perfect meatless meal with just a salad or a perfect addition to any holiday celebration. The colors are perfect for fall and help to dress up any meal.
Enjoy!
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