Description
Tender roasted acorn squash halves filled with nutty wild rice, sweet cranberries, crunchy nuts, and tangy feta. This beautiful vegetarian dish is perfect for fall dinners, holidays, or a cozy weeknight meal.
Ingredients
- Acorn Squash: 2 medium, halved and seeds removed
- Olive Oil: 3 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Wild Rice Blend: 1 cup, uncooked
- Vegetable Broth: 2 1/2 cups
- Onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Dried Cranberries: 1/2 cup
- Feta Cheese: 1/2 cup, crumbled
- Pecans or Walnuts: 1/4 cup, toasted and chopped
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Ingredients: Drizzle squash halves with 2 tablespoons olive oil, season with salt and pepper, and place cut side down on the baking sheet.
- Prepare Your Cooking Vessel: Roast squash for 35–40 minutes until tender and golden.
- Assemble the Dish: Cook wild rice in broth. Sauté onion and garlic in remaining olive oil, then mix with rice, cranberries, nuts, and half the parsley.
- Cook to Perfection: Flip squash halves upright and spoon rice mixture inside.
- Finishing Touches: Sprinkle with feta and remaining parsley.
- Serve and Enjoy: Serve warm, straight from the oven or on a platter.
Notes
- Choose small to medium squash for faster roasting and individual servings.
- Add balsamic vinegar to the rice filling for brightness.
- Scoop a bit of squash flesh after roasting for more filling space.
- Garnish with pomegranate seeds for extra color and flavor.