Acorn Squash, Stuffed

Acorn Squash, Stuffed

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    C wild rice

  • 2-5

    C chicken stock

  • C chopped walnuts

  • 3

    acorn squash

  • ½

    t nutmeg

  • 1

    T unsalted butter

  • 1

    T olive oil

  • 1

    medium onion, chopped

  • 2

    pears, peeled, halved lengthwise,

  • cored and cut into cubes

  • 1

    T minced fresh thyme

  • C minced fresh parsley

  • C dried cranberries (or craisins)


Preheat oven to 350 degrees Combine rice and stock, bringing to a boil, then reducing heat. Cook covered until the rice is tender, adding additional stock as necessary. When the rice is done, most of the liquid should be evaporated. Toast the nuts 5-8 minutes on cookie sheet. Cut squash in half crosswise, clean, then place in pan with 1/2 C water, baking until just tender (30-35 minutes). While squash is baking, sauté onion until softened, about 4 minutes. Add pears and sauté 3 minutes until lightly caramelized. Add thyme and parsley. In large bowl combine rice, pear mixture, walnuts, and dried cranberries. Divide and mound the rice mixture into the squash halves. This is a whole meal!


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