Roasted Acorn Squash with Wild Rice Stuffing

Vegetarian
Gluten Free
Health score
14%
Roasted Acorn Squash with Wild Rice Stuffing
80 min.
6
297kcal

Suggestions


Indulge in the delightful flavors of autumn with our Roasted Acorn Squash with Wild Rice Stuffing. This vegetarian and gluten-free dish is not only a feast for the eyes but also a wholesome addition to your dining table. With its vibrant orange and green hues, the acorn squash serves as a stunning vessel for a savory stuffing that combines the nutty richness of wild rice, the sweetness of dried cranberries, and the crunch of toasted pecans.

Perfect for gatherings or as a comforting side dish, this recipe is designed to impress both family and friends. The roasting process enhances the natural sweetness of the squash while creating a tender texture that pairs beautifully with the hearty stuffing. Each bite is a harmonious blend of flavors, from the aromatic thyme to the subtle hint of brown sugar, making it a memorable addition to any meal.

Ready in just 80 minutes, this dish is not only delicious but also easy to prepare, allowing you to enjoy more time with your loved ones. Whether you're celebrating a special occasion or simply looking to elevate your weeknight dinner, Roasted Acorn Squash with Wild Rice Stuffing is sure to become a favorite in your recipe repertoire. Dive into this seasonal delight and savor the taste of fall!

Ingredients

  • 4.5 pounds acorn squash seeds removed halved lengthwise
  • 0.5 teaspoon pepper black as needed freshly ground plus more
  •  celery stalks finely chopped
  • tablespoon t brown sugar dark packed
  • 0.3 cup cranberries dried finely chopped
  • tablespoon thyme sprigs fresh minced
  • teaspoon kosher salt as needed plus more
  • 0.7 cup pecans toasted finely chopped
  • medium shallots finely chopped
  • tablespoons butter unsalted melted
  • 0.5 medium onion yellow finely chopped

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
  3. Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Nutrition Facts

Calories297kcal
Protein5.16%
Fat38.69%
Carbs56.15%

Properties

Glycemic Index
29.33
Glycemic Load
0.66
Inflammation Score
-10
Nutrition Score
18.816956339323%

Flavonoids

Cyanidin
1.21mg
Delphinidin
0.81mg
Catechin
0.8mg
Epigallocatechin
0.62mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.25mg
Apigenin
0.11mg
Luteolin
0.56mg
Isorhamnetin
0.46mg
Kaempferol
0.07mg
Myricetin
0.12mg
Quercetin
2.1mg

Nutrients percent of daily need

Calories:297.07kcal
14.85%
Fat:14.04g
21.6%
Saturated Fat:4.37g
27.28%
Carbohydrates:45.85g
15.28%
Net Carbohydrates:38.76g
14.09%
Sugar:7.13g
7.92%
Cholesterol:15.05mg
5.02%
Sodium:403.01mg
17.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.21g
8.42%
Manganese:1.16mg
57.96%
Vitamin C:40.85mg
49.51%
Vitamin B1:0.56mg
37.36%
Potassium:1289.94mg
36.86%
Magnesium:127.82mg
31.95%
Vitamin A:1498.43IU
29.97%
Vitamin B6:0.6mg
29.81%
Fiber:7.1g
28.39%
Copper:0.38mg
18.96%
Iron:3.04mg
16.9%
Folate:66.57µg
16.64%
Phosphorus:164.9mg
16.49%
Vitamin B5:1.53mg
15.26%
Calcium:135.72mg
13.57%
Vitamin B3:2.6mg
13.01%
Zinc:1.03mg
6.86%
Vitamin B2:0.06mg
3.74%
Selenium:2.41µg
3.44%
Vitamin E:0.44mg
2.91%
Vitamin K:2.42µg
2.3%
Source:Chow