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Cozy roasted stuffed acorn squash with wild rice and pecans

Cozy Stuffed Acorn Squash

Tender, caramelized roasted acorn squash halves loaded with nutty wild rice, sautéed garlic mushrooms, crisp Honeycrisp apples, toasted pecans, dried cranberries, and fresh herbs. Finished with a tangy cider vinaigrette and creamy goat cheese crumbles for the ultimate healthy autumn dinner centerpiece. 100% Halal wholesome.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 stuffed squash halves
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Roasted Acorn Squash Halves
  • 2 medium acorn squashes, halved lengthwise and seeds removed
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Savory Wild Rice & Autumn Stuffing
  • 2 cups cooked wild rice blend (fluffed and warm)
  • 1 tbsp extra-virgin olive oil
  • 1/2 medium red onion, finely diced
  • 6 oz cremini mushrooms, wiped clean and chopped
  • 2 cloves garlic, minced
  • 1 medium Honeycrisp or Gala apple, cored and diced small
  • 1/3 cup pecans, roughly chopped and toasted
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/3 cup dried cranberries
  • 1 tbsp fresh sage leaves, finely minced
  • 2 tbsp fresh flat-leaf Italian parsley, chopped
Tangy Cider Vinaigrette & Toppings
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp pure maple syrup
  • 2 oz soft goat cheese or feta, crumbled for garnish (optional)
  • fresh sage leaves for festive garnish

Method
 

Step-by-Step Cooking Method
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Cut a tiny sliver off the bottom rind of each acorn squash half so they sit flat without rolling.
  2. Brush the cut flesh and inner cavities of the squash with 1 1/2 tablespoons olive oil and drizzle with 1 tablespoon maple syrup. Season evenly with sea salt and black pepper. Place cut-side down on the prepared baking sheet and roast for 30 to 35 minutes until tender and deeply caramelized along the edges.
  3. While squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced red onion and chopped cremini mushrooms. Sauté for 5 to 6 minutes until tender and browned. Stir in minced garlic and fresh minced sage, cooking for 1 minute until fragrant.
  4. In a large mixing bowl, combine the warm cooked wild rice blend, sautéed mushrooms and onions, diced Honeycrisp apples, toasted pecans, pumpkin seeds, dried cranberries, and chopped parsley.
  5. In a small jar, whisk together the dressing ingredients: 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Pour over the wild rice stuffing and toss gently with a wooden spoon to coat thoroughly.
  6. Remove roasted squash from the oven and carefully flip cut-side up. Generously mound the autumn wild rice filling into each roasted squash cavity. Return to the oven at 375°F for 8 to 10 minutes until warmed through and aromatic. Top with crumbled goat cheese and fresh sage before serving.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 58gProtein: 8gFat: 16gSaturated Fat: 3.5gCholesterol: 7mgSodium: 340mgPotassium: 890mgFiber: 8gSugar: 16gVitamin A: 2400IUVitamin C: 35mgCalcium: 120mgIron: 3.2mg

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