Wild Rice Stuffed Squash
This wholesome winter main features roasted acorn squash boats filled with a fragrant mixture of wild rice, earthy kale, and toasted pecans. The addition of dried cranberries and fresh herbs like sage and thyme creates a complex flavor profile that is both festive and deeply satisfying.
Instructions
- 1
Preheat your oven to 200°C (400°F). Brush the cut sides of the acorn squash (2) with olive oil (0.5 tbsp) and sprinkle with a bit of salt (0.5 tsp).
- 2
Place the squash cut-side down on a baking sheet and roast for 40 minutes until tender.
- 3
Meanwhile, combine wild rice (1 cup) and vegetable broth (2.5 cups) in a pot. Bring to a boil, then reduce heat and simmer for 45 minutes.
- 4
In a large skillet, heat the remaining olive oil (0.5 tbsp) and sauté the onion (1) and garlic cloves (3 clove) for 5 minutes.
- 5
Add the kale (2 cup), fresh sage (1 tsp), fresh thyme (1 tsp), and black pepper (0.5 tsp). Cook for 3 minutes until the greens wilt.
- 6
Fold the cooked rice, pecans (0.5 cup), and dried cranberries (0.5 cup) into the skillet mixture. Adjust seasoning as needed.
- 7
Flip the roasted squash upright, fill each half generously with the rice mixture, and bake for a final 10 minutes.
Nutrition Facts
Per portion