14042 Roasted Acorn Squash with Wild Rice Stuffing 1 hr 20 mins 2 servings Tue Nov 25 14:31:06 -0800 2008 Tue Nov 25 14:31:06 -0800 2008 Easy American Hack http://www.chow.com/recipes/14042 Tue, 25 Nov 2008 22:31:06 GMT Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year.

What to buy: Try to buy dried cranberries from a natural foods store, because they will not be overly sweetened the way most cranberries from large grocery stores tend to be.

Game plan: Check out this tip on cutting open squash if you need pointers.

The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.

You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

This recipe was featured as part of our Cooking with Fall Ingredients story.

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  • Heat the oven to 450°F and arrange a rack in the middle.
  • Place 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 brown sugar, and season with salt and freshly ground black 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 freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and cook until just fragrant, about 1 minute.
  • Remove from heat and stir in the rice, pecans, cranberries, 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.
    • ]]>     http://www.chow.com emdoubleu 51 Side Dish 1 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed

    ]]>     1 tablespoons unsalted butter, melted

    ]]>     1 teaspoon packed dark brown sugar

    ]]>     1/8 medium yellow onion, finely chopped

    ]]>     1 celery stalk, finely chopped

    ]]>     2/3 cups cooked wild rice mix (1 cup uncooked)

    ]]>     1/3 cup pecans, toasted and finely chopped

    ]]>     1/8 cup dried cranberries, finely chopped

    ]]>     kosher salt

    ]]>     freshly ground black pepper

    ]]>     Parmesan cheese

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