Are you on the hunt for a show-stopping dish that will leave your dinner guests in awe? Look no further than this incredible stuffed acorn squash recipe! This autumn delight is a feast for the senses, with its vibrant colors, aromatic spices, and a delightful medley of flavors that will have you coming back for seconds (and thirds!).
Imagine tender roasted acorn squash halves, generously filled with a savory stuffing made from a harmonious blend of wild rice, sautéed vegetables, and a touch of sweetness from dried cranberries. Each bite is a delightful celebration of the season, with the perfect balance of textures and flavors that will transport you to a cozy autumn evening.
Ingredients:
- 4 small acorn squashes, halved and seeded
- 1 cup wild rice blend
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup dried cranberries
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the wild rice blend according to package instructions, using the vegetable or chicken broth instead of water. Set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion, celery, and mushrooms until softened, about 5-7 minutes. Add the garlic, thyme, and rosemary, and cook for an additional minute, or until fragrant.
- Transfer the sautéed vegetable mixture to a large bowl, and mix in the cooked wild rice blend and dried cranberries. Season with salt and pepper to taste.
- Arrange the acorn squash halves on a baking sheet, cut-side up. Generously stuff each half with the wild rice mixture, packing it down gently.
- Bake for 45-55 minutes, or until the squash is fork-tender and the filling is heated through.
- Remove from the oven and sprinkle with grated Parmesan cheese, if desired.
- Serve hot and enjoy this delightful autumn treat!
