Easy Stuffed Acorn Squash


For the Squash 2 acorn squash
Or use about 3 pounds of butternut squash.

⅛ tsp salt

⅛ tsp pepper

For the Stuffing

½ cup wild rice blend (uncooked)

1 cup vegetable broth

2 Tbsp un-salted butter

1 yellow onion

3 ribs celery

1 apple

½ tsp dried sage

½ tsp dried thyme

¼ tsp salt

¼ tsp pepper

¼ cup Pecans, chopped

¼ cup dried cranberries

1 Tbsp fresh parsley, chopped

For the Stuffing

Put wild rice blend and broth in a pot.

Cover the pot and bring to a boil over high heat.

Once it reaches a boil, reduce heat to low and let simmer for 45 minutes.

For the Squash

Preheat your oven to 400.

Cut the stems off, then cut in half lengthwise and remove seeds.

Season the inside of each squash with a pinch of salt and pepper.

Put squash on a parchment lined baking sheet, cut side down.

Bake for 20 minutes.

While the rice is cooking and squash is baking, begin the rest of the filling.

Dice an onion and add it to a fry pan with the butter.

Saute over medium heat until onion is soft.

While the onion is sauteing, finely chop the celery.

Add celery to the pan and continue to saute for a few minutes more. Core and dice the apple, then add it to the pan, along with sage, thyme, salt and pepper.

Continue to saute until the apple is slightly softened.

When the rice is finished cooking, add it to the pan.

Also add pecans, cranberries and chopped parsley, then stir to combine.

Turn the squash over so the cut side is facing up.

(you can either leave them on the baking sheet or place them in a casserole dish).

Fill the squash with rice mixture.

Return squash to the oven and bake for 20 minutes.

Serve hot and enjoy!

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